Karakteristik Fisikokimia, Organoleptik, dan Kandungan Gizi Bubur Instan Tinggi Protein Berbasis Ampas Tahu dan Ikan Kembung (Rastrelliger kanagurta L.) sebagai Potensi Makanan Pendamping Tinggi Protein

Abstract

Stunting remains a major chronic nutritional problem in Indonesia, with a national prevalence of 19.8% in 2024, and is strongly associated with inadequate intake of both animal- and plant-based protein. This study aimed to characterize the organoleptic properties and nutritional composition of an instant porridge formulated from tofu dregs and mackerel (Rastrelliger kanagurta L.) as a potential ingredient for high-protein complementary food development. A true experimental design was used with four formulations (F0–F3). Hedonic testing on color, aroma, taste, texture, and appearance was conducted by 30 semi-trained panelists using a 5-point Likert scale (1=strongly dislike, 5=strongly like), analyzed descriptively (mean±SD) and with the Kruskal–Wallis test followed by the Mann–Whitney post hoc test where significant. Proximate analysis (moisture, ash, protein, fat, carbohydrate) was performed on the selected formulation. Mean hedonic scores across all attributes and formulations ranged from 2.13 to 3.13 (scale 1–5), indicating an overall neutral-to-slightly-disliked acceptance level rather than strong liking. Only the color attribute differed significantly among formulations (Kruskal–Wallis, p=0.007), with F3 rated significantly higher than F2 (Mann–Whitney, p=0.015); no significant differences were found for taste, aroma, texture, or appearance. Formulation F0 (55 g mackerel and 55 g tofu dregs per recipe) was selected for proximate analysis because it showed the most balanced sensory profile without a critical weakness in any single attribute, recording the highest “like+strongly like” proportion for taste (43.4%) and texture (60.0%) among the four formulations. Proximate analysis of F0 showed moisture 10.24%, ash 3.54%, protein 37.80%, fat 6.81%, and carbohydrate 41.61%. The protein content exceeded the minimum requirement of the Indonesian National Standard (SNI 01-7111.1-2005) for instant complementary foods (15%), and fat content met the standard (6–15%), whereas moisture and ash exceeded the recommended maximum limits. In conclusion, instant porridge formulated from tofu dregs and mackerel is a promising high-protein raw material for complementary food development; however, sensory optimization, direct acceptability testing among caregivers and toddlers, and further efficacy studies are required before it can be considered a validated complementary food for stunted children.