Acceptability Of Soft Cookies Made From a Combination Of Catfish Flour and Soybean Filling
Keywords:
Catfish flour, soft cookies, soybeans, toddlers, suplementary food (PMT), wastingAbstract
Background: Wasting is a form of acute malnutrition that negatively affects the growth and development of toddlers. Locally based, protein-rich supplementary food (Pemberian Makanan Tambahan/PMT) may help address this problem. Catfish provides high-quality animal protein, whereas soybeans are rich in plant-based protein and healthy fats. Their combination in soft cookies may offer a nutritious supplementary food alternative for wasting toddlers.
Objective: This study aimed to determine the acceptability and nutritional content of soft cookies made with catfish flour and soybean filling as supplementary food for wasting toddlers.
Methods: This study employed a non-factorial Completely Randomized Design with three formulations: F1 (18 g catfish flour and 72 g wheat flour), F2 (45 g catfish flour and 45 g wheat flour), and F3 (63 g catfish flour and 27 g wheat flour). Acceptability was assessed through organoleptic testing involving 50 untrained panelists. Data were analyzed using the Friedman and Wilcoxon tests. Proximate analysis was conducted in an accredited laboratory.
Results: Formula F1 was the most preferred across all acceptability criteria. Per 100 g, F1 contained 23.15% moisture, 1.57% ash, 382.5 kcal of energy, 12.48 g protein, 16.29 g fat, and 46.54 g carbohydrates.
Conclusions: Formula F1 showed the highest acceptability and potential as a locally based supplementary food alternative for wasting toddlers.
Keywords: Catfish flour; soft cookies; soybeans; supplementary food; toddlers; wasting.
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Copyright (c) 2026 Nathasa Weisdania Sihite, Ashila Rahmani Kamila, Eliza Eliza, Manuntun Rotua, Yuli Hartati
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