The Physical Properties and Acceptance of Bitterballen Substituted with Pumpkin and Snakehead Fish as Alternative Snack to Prevent Protein-energy Malnutrition

Abstract

Background: Lack of essential nutrients such as protein, known as protein-energy malnutrition (PEM), commonly affects children and can lead to impaired growth and development. One product that can be developed to prevent PEM is bitterballen substituted with snakehead fish and pumpkin as a source of energy and protein. Thus, it is necessary to test the physical properties and determine the acceptance of the developed product.

Method: This research is an experimental study. The bitterballen substituted with pumpkin and snakehead fish was made in four formulas with different substitution ratios. Physical properties tests were carried out to assess the color, taste, aroma, texture, and overall of the samples. The acceptability test was carried out by measuring food waste using food weighing.

Results: The bitterballen substituted with pumpkin and snakehead fish significantly differed in preference for color and texture parameters. The selected bitterballen samples (F1) were acceptable since all of the panelists were able to consume ≥80% of them.

Conclusion: There are organoleptic differences in bitterballen substituted for snakehead fish and pumpkin on the panelists' level of preference. Bitterballen substituted with snakehead fish and pumpkin was well accepted by 100% of the panelists.

Keywords: Bitterballen; Pumpkin; Snakehead fish; Pem; Organoleptic test