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., F., ., K., & Aisa, S. (2019). Acceptance and Nutritional Value of Cookies Substituted with Tuna Fish Meal Madidihang (Thunnus Albacares). KnE Life Sciences, 4(15), 68–73. https://doi.org/10.18502/kls.v4i15.5738

https://doi.org/10.18502/kls.v4i15.5738

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authors

  • Fatmawati .

    Fatmawati .

    Department of Midwifery, Health Polytechnic Kendari, Indonesia
  • Kartini .

    Kartini .

    Department of Midwifery, Health Polytechnic Kendari, Indonesia
  • Siti Aisa

    Siti Aisa

    Department of Midwifery, Health Polytechnic Kendari, Indonesia

Published Date

  • Dec 23, 2019

Acceptance and Nutritional Value of Cookies Substituted with Tuna Fish Meal Madidihang (Thunnus Albacares)

KnE Life Sciences / The First International Conference on Health Profession / Pages 68–73

Abstract

The present research aimed to investigate the acceptance and nutritional value of cookies substituted with tuna fish meal madidihang (thunnus albacares). This was a pre-experiment. Data were collected in the form of primary data, namely the acceptance of cookies using organoleptic assessment including the acceptability of color, taste, aroma, and texture. The nutritional value of cookies is carried out in the nutrition laboratory. The data were analysed by Kruskal Wallis’ tests. The research result indicates that the nutritional value of thunnus albacares bone meal per 100 grams carries a calcium content of 19.28%, cabbage is 14.06%, fat 6.52%, protein 23.41%, water 4.49%, and ash 51.52%. There is no difference in the acceptability of color, aroma, and taste of cookies substituted with thunnus albacares at concentrations of 10%, 15%, and 20%. There is a difference in the acceptability of the texture of cookies substituted with Midnight tuna (thunnus albacares) at concentrations of 10%, 15%, and 20% (p = 0.023). The preferred texture acceptability is at a concentration of 15%.

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