Analisis Protein, Flavonoid dan Daya Terima Cookies Ikan Lele (Clarias gariepinus) dengan Penambahan Tepung Daun Pakis (Diplazium esculentum)

Abstract

Stunting is a linear growth disorder associated with chronic malnutrition. The development of snacks made from local food ingredients rich in protein and bioactive compounds can support food diversification. This study aims to analyze the protein and flavonoid content, as well as the acceptance level, of catfish (Clarias gariepinus) cakes supplemented with fern leaf flour (Diplazium esculentum). The laboratory phase used a completely randomized design with four formulations. The laboratory phase employed a completely randomized design with four formulations containing 0, 5, 10, and 15 g of fern leaf flour, each with three replicates. Protein content was analyzed using the Kjeldahl method, and flavonoid content was determined using UV-Vis spectrophotometry. Acceptability was assessed using a hedonic test involving 30 untrained child panelists aged 9–11 years. Laboratory data were analyzed according to their distribution; nonparametric comparisons were performed using the Kruskal Wallis test, followed by paired comparisons with multiple comparisons correction if differences were found. Acceptability data were analyzed using the Friedman test, followed by the Wilcoxon signed-rank test. Protein content increased from 11.67 to 15.31 g/100 g of cookies as the fern leaf flour content increased from 0 to 15 g. Flavonoid content also increased from 1.2 to 52.7 mg/100 g cookies. Formula P1, with the addition of 5 g of fern leaf flour, received the highest average acceptability ratings for taste, aroma, texture, color, and overall acceptability. The results of the study indicate that the addition of fern leaf flour can increase the measured protein and flavonoid content in catfish cookies, whereas adding too much can reduce sensory acceptability. The product still requires evaluation of its nutritional adequacy, safety, serving size, and suitability for the target group before it can be recommended as a dietary supplement.