Karakteristik fisikokimia konsentrat protein ikan layang (Decapterus sp.) dan aplikasinya sebagai fortifikan pada camilan kraker MPASI Physicochemical characteristics of mackerel scad (<i>Decapterus</i> sp.) protein concentrate and its application as a fortifier in weaning food cracker products
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extraction, nutritional adequacy rate, protein concentrate, stunting, weaning food
Abstract
The development of high-protein crackers based on local marine resources is a crucial step in producing nutritious functional snacks to support stunting prevention efforts. Mackerel scad (Decapterus sp.), as an abundant small pelagic species with high protein and low fat content, has the potential to be used as a high-protein food ingredient. Therefore, this study aimed to evaluate the use of flying fish as a high-protein, low-fat fish protein concentrate (FPC) for fortification of weaning food krakers, as well as to assess the organoleptic quality and degree of compliance with the recommended dietary allowances (RDAs) in the final product. This study employed a completely randomized design (CRD) with treatments varying the frequency of FPC extraction at three levels: one, two, and three. The best FPC extraction result was selected as the fortifying ingredient for the weaning food crackers. The weaning food krakers were produced using varying concentrations of FPC in the krakers at levels of 0% (control), 10%, 20%, and 30%. The results showed that the best FPC was obtained through three extractions, with a protein content of 93.50%, fat content of 0.42%, neutral aroma, and whiteness value of 76.13±1.62. Hedonic testing of the crackers showed that the formulation with 20% FPC received the highest acceptance rating, with hedonic scores for color (6.67±0.74), taste (7.06±0.86), aroma (7.12±0.99), texture (7.21±0.93), and appearance (6.48±0.97). Nutritional analysis of the best kraker formula yielded an energy value of 454.44±0.46 kcal/100 g, protein 23%, fat 18.22%, sodium 423.15 mg/100 g, and total sugar 3.96%. This weaning food cracker product meets the requirements of the Indonesian National Standard (SNI) for weaning food regarding energy and protein; however, its sodium content exceeds the recommended limit, thus requiring further adjustments to its formulation.
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Copyright (c) 2026 Raden Hilman Wirayudha, Nurani Khoerunnisa, Endah Rochmatika, Tati Nurhayati, Muh. Achyar Ardat, Siti Anjani Putri; Wildan Zahrul Faqih; Ratu Erin Seftiani
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