Acceptance Test of Blondo, Snakehead Fish Flour and Brown Rice Flour based Biscuit Formulation

Abstract

Potential nutrients contained in blondo (coconut protein produced by coconut oil production process), snakehead fish flour, and brown rice flour can be utilized to create biscuit. The biscuit is expected to help improving nutritional status among children under five years old, particularly in South Sulawesi Province. The aim of this study was to create nutritious blondo , snakehead fish flour and brown rice flour based formulated biscuit which can be accepted by children aged 3-5 years. The stages of the study were biscuit formulation, acceptance test to the mothers of children under five years in Pare-Pare City, and nutrient analysis. The result of the study showed that the formulated biscuit was preferred based on organoleptic test with 6 g blondo substitution (50% of margarine), 12 g snakehead fish flour, 40 g brown rice flour and 10 g wheat flour. Proximate analysis conducted to the formulated biscuit (biscuit added by blondo, snakehead fish flour and brown rice flour) obtained energy, protein, fat, carbohydrate, fiber, ash and water content which was 438 kcal, 16.3 g, 11.5 g, 67.3 g, 3.5 g, 1.5 g and 3.4 g, respectively. The result from acceptance test showed that the blondo, snakehead fish flour and brown rice flour based formulated biscuit was accepted by the panelists with category of “like extremely”.