Toddlers are an age that is prone to various nutritional problems. Providing nutritious food is very important for growth. Biscuits contain high energy but lack protein content. The addition of catfish flour and purple sweet potato into biscuits is an effort to diversify and increase the nutritional value of biscuits. In this study, the biscuits were made by substituting wheat flour with the composite of catfish flour, purple sweet potato flour, and moringa flour. The ratio of catfish flour was 20%, 40%, and 60%, and purple sweet potato flour was 20%, 40%, and 60%. All treatments are also supplementary by 5% moringa leaves flour. Sensory quality analysis was carried out by organoleptic test with a hedonic scale of 5 scales by 50 untrained panelists including color, aroma, texture, taste, and overall acceptability. The most favored treatment was analyzed for nutritional value compared to the supplementary food for undernourished children under five, consisting of total energy, protein, fat, carbohydrate, folate, and iron content. The sensory test results showed that the panelists preferred biscuits made from a ratio of 40:40 catfish flour-purple sweet potato flour composite. The test result showed that the biscuits contained protein of 13.3%, fat of 23%, carbohydrate of 64.58%, folate of 113.8 µg, Fe of 117.32 mg, and Energy total of 461 kcal. Based on the nutritional value, the biscuits are acceptable as they met the requirements to be supplementary food for undernourished children under five.

1.
W.
Hastuti
,
D.
Sanjaya
,
M.
Fitria
, and
M.
Rahmat
, “Quality analysis of catfish flour (Pangasius sp. ) and red bean flour (Phaseolus vulgaris) biscuits as instant MP-ASI high protein for children (1-2 years old), ” in
International Conference on Interprofessional Health Collaboration and Community Empowerment
, edited by
R. N.
Fauziyah
et al
(
ICIHCCE
,
Jakarta
,
2021
), pp.
119
125
.
2.
H. R. B.
Arini
,
V.
Hadju
,
P.
Thomas
,
M.
Ferguson
,
Asia Pacific Journal of Public Health
34
,
25
35
(
2022
).
3.
R. K.
Abbas
,
F. S.
Elsharbasy
, and
A. A.
Fadlelmula
,
J. Microb. Biochem. Technol.
10
,
56
58
(
2018
).
4.
E.
Gonzales-Burgos
,
I.
Ureña-Vacas
,
M.
Sánchez
, and
M. P.
Gómez-Serranillos
,
Nutrients
13
,
2203
(
2021
).
5.
Mervina
,
C. M.
Kusharto
, and
S. A.
Marlyati
,
J. Teknol. dan Industri Pangan
23
,
9
16
(
2012
).
6.
V. B.
Kusnandar
, editor.
Indonesia impor tepung gandum 31 ribu ton pada 2021 [Internet]
.
Jakarta
:
Katadata Media Network
,
2022
[cited 2022 aug 6]. Available from: https://databoks.katadata.co.id/datapublish/2022/03/01/indonesia-impor-tepung-gandum-31-ribu-ton-pada-2021.
7.
R.
Muhammad
,
M. M.
Nor
,
E. H. K.
Ikram
, and
M. S. M
Sharif
,
International Journal of Academic Research in Business and Social Science
11
,
303
310
(
2021
).
8.
L.
Gopalakrishnan
,
K.
Doriya
, and
D. S.
Kumar
,
Food Science and Human Wellness
5
,
49
56
(
2016
).
9.
T. C.
Amirullah
, “
Fortification of Mackerel (Scomberomorus sp. ) and Swangi Fish Meal (Priacanthus tayenus) in Making Instant Porridge for Baby
, ” Master Thesis,
Bogor Agricultual University
,
2008
.
10.
AOAC
,
Official methods of analysis. Association of Official Analytical Chemists
(
Arlington
,
USA
,
2005
), pp.
77
108
.
11.
K. F.
Michaelsen
,
L.
Weaver
,
F.
Branca
, and
A.
Robertson
,
WHO Regional Publication, European Series
87
,
46
(
2003
).
12.
H.
Basri
,
V.
Hadju
,
A.
Zulkifli
,
A.
Syam
,
A.
Stang
,
R.
Indriasari
, and
S.
Helmiyanti
,
Supplement
2
,
S483
S486
(
2021
).
13.
N.
Imandira
and
A.
Fitriyono
,
Journal of Nutrition College
2
,
89
97
(
2013
).
14.
Supply. unicef. org [Internet].
USA
:
UNICEF for every child
[cited 2022 Aug 10]. Available from: https://supply.unicef.org/s0000250.html.
15.
R. B.
Kreider
and
B.
Campbell
,
Phys Sportsmed.
37
,
13
21
(
2009
).
16.
A. A.
Adeola
and
E. R.
Ohizua
,
Food Sci Nutr.
6
,
532
540
(
2018
).
17.
W.
Klunklin
and
G.
Savage
,
Journal of Food Quality
2018
,
1
9
(
2018
).
18.
A. H.
Bakare
,
A. A.
Adeola
,
I.
Otesile
,
A. O.
Obadina
,
W. A.
Afolabi
,
M. O.
Adegunwa
,
R. A.
Akerele
,
O. O.
Bamgbose
, and
E. O.
Alamu
,
Food Sci. Nutr.
8
,
6226
6246
(
2020
).
19.
C.
Monnard
and
M.
Fleith
,
Nutrients
13
,
3547
(
2021
).
20.
S.
Srivastava
,
T. R.
Genitha
, and
V.
Yadav
,
J. Food Process Technol.
3
,
192
(
2012
).
21.
Hardoko
,
L.
Hendarto
, and
T. M.
Siregar
,
J. Teknol. dan Industri Pangan
21
,
25
32
(
2010
).
22.
Centers for Disease Control and Prevention
[Internet]. [cited 2022 Aug 10]. Available from: https://www.cdc.gov/ncbddd/folicacid/about.html.
23.
V.
Fajardo
,
E.
Alonso-Aperte
,
G.
Varela-Moreiras
,
Journal of Food Composition and Analysis
28
,
155
163
(
2012
).
24.
United Nations Children’s Fund,
Nutrition Capacity Assessment in Indonesia
, (
UNICEF
,
Jakarta
,
2018
).
60
pp.
25.
Y.
Rahmi
,
A. D
Kurniawati
,
R. M.
Widyanto
,
A. D.
Ariestiningsih
,
A. Z. A.
Al-Farahi
,
A. N.
Ruchaina
,
E. V.
Sihombing
,
F. B.
Istira
,
I.
Nafsiyah
,
K. D.
Permatasari
,
R. D.
Anjani
,
S. A. Y. M.
Simanjuntak
, and
Y. A.
Rahma
,
Journal of Public Health Research
10
,
2241
(
2021
).
26.
S.
Agustini
and
M. K.
Yusya
,
Current Research on Biosciences and Biotechnology
1
,
66
70
(
2020
).
This content is only available via PDF.
You do not currently have access to this content.