Analysis of Micronutrients and Organoleptic Acceptability of a Functional Biscuit Formulation Made with Moringa Flour and Mackerel
DOI:
https://doi.org/10.62872/jn.v3i2.649Keywords:
Functional Biscuits, Mackerel Flour, Moringa oleifera.Abstract
Micronutrient deficiencies, particularly of iron, zinc, calcium, and vitamin A, remain a persistent public health problem in Indonesia and contribute to stunting and anemia in children. Biscuits are a widely consumed snack and offer a practical vehicle for food-based fortification using local ingredients. This study aimed to analyze the micronutrient content and organoleptic acceptability of a functional biscuit formulated with moringa leaf flour (Moringa oleifera) and mackerel flour (Rastrelliger kanagurta). A completely randomized experimental design was applied with four formulations: F0 (control, 100% wheat flour), F1 (5% moringa flour + 10% mackerel flour), F2 (7.5% + 15%), and F3 (10% + 20%), each in three replicates. Iron, zinc, and calcium were determined by atomic absorption spectrophotometry, and β-carotene by high-performance liquid chromatography. A hedonic test involving 30 semi-trained panelists assessed color, aroma, taste, texture, and overall acceptability. Data were analyzed using one-way ANOVA with Duncan's test and the Kruskal–Wallis test. Increasing substitution levels significantly raised all four micronutrients (p < 0.05), with F3 showing the highest values. In contrast, hedonic scores decreased as substitution increased, mainly due to the green color and fishy aroma. Based on the effectiveness index, F2 was the best formulation, balancing micronutrient enrichment and consumer acceptance.
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