FORMULASI PANGAN DARURAT COOKIES DENGAN PENGKAYAAN TEPUNG IKAN LELE DAN MINYAK IKAN MATA TUNA

Pangan lokal berbasis ikan, secara mandiri dikembangkan masyarakat untuk meningkatkan pemenuhan gizi pada lokasi pengungsian. Inovasi tersebut menjadi kearifan lokal akan pangan darurat dan kekayaan asli pangan rakyat. Ikan digunakan karena makanan utama masyarakat, selain kemudahan dalam memperoleh dan juga kandungan proteinnya yang tinggi. Penelitian bertujuan untuk menghasilkan formula terbaik pangan darurat cookies kaya gizi dengan pengkayaan tepung ikan lele dan minyak ikan mata tuna. Penelitian meliputi pembuatan dan karakterisasi tepung ikan lele, ekstraksi dan karakterisasi minyak ikan mata tuna, serta formulasi, pembuatan dan karakterisasi pangan darurat cookies kaya gizi serta kontribusi gizi pangan darurat cookies kaya gizi yang dihasilkan. Formula terbaik dengan konsentrasi tepung ikan lele 25%. Komposisi kimia pangan darurat cookies kaya gizi terpilih meliputi kadar karbohidrat 67,51±0,05%, kadar lemak 24,72±0,30%, kadar protein 6,11±0,05%, kadar air 1,18±0,22%, dan kadar abu 0,48±0,02%. Kontribusi gizi protein pangan darurat cookies kaya gizi dengan energi 1.805 kkal adalah 12,12% dari total angka kecukupan gizi harian.Etnic food based on fish, independently developed by the community to improve nutritional fulfillment at the refugee camps. This innovation becomes local wisdom about emergency food and the original wealth of people's food. Fish is used because the people's main food, in addition to the ease of obtaining and also high protein content. The research aims to produce the best formula for nutritionally rich cookies as an emergency food preparation for Sulawesi by utilizing local potential. The research included making catfish meal, extracting fish oil from Tuan's eye, making cookies with different concentrations of catfish 15%, 20%, and 25%, sensory assessment and product analysis with the best formula. The results obtained the best formula with a concentration of 25% catfish meal. The chemical composition of the selected cookie products includes carbohydrate content of 67.51±0.05%, fat content of 24.72±0.30%, protein content of 6.11±0.05%, water content of 1.18±0.22%, and ash content of 0.48±0.02%. The nutritional contribution of protein cookies with 1,805 kcal energy is 12.12% of the total daily nutritional adequacy rate