Test the Acceptability of Bread Based on Cork Fish Meal (Channa striata) with the Addition of Katuk Leaves (Sauropus androgynus L.)

Abstract

Nutritional problems that are still not resolved in toddlers include stunting and malnutrition. In Indonesia, the proportion of undernourished and malnourished toddlers nationally is 17.7%. The proportion of malnutrition and malnutrition cases in toddlers in South Sulawesi Province in 2020 was 6.43% at the district level, according to the Community-Based Nutrition Recording and Reporting Application (e-PPGBM) report. One of the direct factors that cause malnutrition is the condition of the body, such as poor nutritional intake due to not getting exclusive breastfeeding and infectious diseases. The purpose of this study was to determine the acceptability of bread based on cork fish meal (Channa striata) and the addition of katuk leaves (Sauropus androgynus L.). The p-value of the result of the panelists' acceptability assessment based on aspects of color, aroma, texture, and taste was 0.000. As conclusion, bread made from cork fish meal with the addition of katuk leaves was the most acceptable panelist of all aspects on F1 (score 750).

Keywords: albumin; iron; white bread, katuk leaves