MODIFICATION OF ARROWROOT FLOUR STICK BISCUITS WITH THE ADDITION OF CASHEW NUTS AND NILE TILAPIA AS CRUCIAL SUPPLEMENTARY FOOD FOR UNDERWEIGHT TODDLERS (Analysis of Energy Content, Protein Levels, Protein Digestibility, Fat, and Organoleptic Properties)
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Abstract
Underweight in toddlers is a significant nutritional issue that negatively impacts physical growth and development. This problem can be addressed through innovative supplementary food production based on local food sources. This study aims to analyze the differences in modified arrowroot flour stick biscuits with the addition of cashew nuts and Nile tilapia on energy content, protein levels, protein digestibility, fat content, and organoleptic properties. The research employed an actual experimental laboratory design using a Completely Randomized Design (CRD), consisting of three treatment samples and one control sample with three repetitions of analysis. The analyses included energy content testing (by difference method), protein analysis (Kjeldahl method), enzymatic protein digestibility, fat content (Soxhlet extraction), and organoleptic testing involving 50 untrained panelists (25 mothers of toddlers and 25 toddlers). Nutritional data were analyzed using the One-Way ANOVA method followed by Duncan’s post hoc test, while organoleptic data were analyzed using the Kruskal-Wallis test. The results showed significant differences among the formulations (F0, F1, F2, F3) regarding energy content, protein levels, protein digestibility, and fat content (p = 0.000). Based on the organoleptic test by toddler mothers, there were no significant differences in color (p = 0.864), texture (p = 0.791), taste (p = 0.806), and aroma (p = 0.924). The organoleptic test results from toddlers also showed no significant differences (p = 0.861). In conclusion, the study demonstrated significant differences among the formulations (F0, F1, F2, and F3) regarding energy, protein levels, protein digestibility, and fat content. At the same time, the organoleptic tests revealed no significant differences across all formulations.