Effect of additional tuna fish flour (Euthynnus affinis) to organoleptic test of taro cookies (Colocasia l. Schoott) for pregnant women

Abstract

Chronic Energy Deficiency in pregnant women is a condition in which pregnant women are malnourished, This is
due to insufficient energy and protein requirements during pregnancy and causes health problems. Supplementary
food that is high in energy and protein with local food ingredients is expected to overcome this problem. The
purpose of this study was to find the best extra food formulation based on taro and tuna flour that could be accepted
by panelists and to determine its nutritional value. This research method is an experimental study using 33
untrained panelists to find the best organoleptic formula. There are five formulas with different composition were
tested and repeated two times for each samples. The results obtained the F1 formula (mixed 40% wheat flour, 50%
taro flour and 10% tuna flour) which is the best mixed formula of tuna and taro biscuit that can be accepted and
liked by the panelists from organoleptic test. The results of the proximate analysis showed that the nutritional value
of 60 grams of F1 biscuits was of 1.4 g, ash content of 1.6 g, protein content of 6.2 g, fat content of 13.5 g,
carbohydrate content of 37 g and calories of 294.3 kcal. The conclusion of this study is that F1 biscuits formula
which is made from 10% tuna and 50% taro flour can be an alternative food supplement for pregnant women