OPTIMUM PROPORTION OF INDIAN SCAD (DECAPTERUS RUSSELLI) PROTEIN CONCENTRATE IN TRADITIONAL FOOD CAKE DESIGNATED FOR UNDERNOURISHED CHILDREN DIET

Abstract

The addition of fish protein concentrate (FPC) is expected to minimize protein malnutrition problem of children aged 3-6 years. This research was aimed to find the optimum proportion of FPC in the formulation of a type of traditional food cake that is popular among children in an area with a significant case malnutrition problem. The traditional food cake is ‘gapit’, an Indonesian flour based roasted cake while the area is Blora Regency of Central Java Province. The research was done in following an experimental methodological approach involving three treatments, namely HPI proportion, additional of flavoring agent, and roasting time. Determination of the optimum formula was done following the Response Surface Methodology (RSM) and was processed using the Design Expert (DX) Program Version 11. Using sensory parameters applied trough hedonic tests; the determination of optimum formula was carried out involving 90 untrained panelists of children aged 3-6 years from the 3 regions most affected by stunting in Blora Regency. The results showed that the optimum formula was that of 15% FPC with durian flavor and 2 minute roasting time. In terms of acceptance, this product is highly appreciated by panelists, indicated by odor, taste, color, and texture scores of 82/100, 83/100, 80/100, and 84/100, respectively; and desirability of 80%. Nutrition-wise, the product has the composition of 4.8% moisture, 1.2% ash, 12.4% protein, 3% fat, and 81% carbohydrate.

Keywords

• fish protein concentrate
• gapit cake
• optimization
• response surface methodology