Healthy Cookies Fortification of Fish Meal as an Effort to Diversify Post-Harvest Processing of Fishery Products to Increase the Economic Value of Fishermen

This study aims to determine the most preferred healthy cookies after the addition of fish meal which was given different treatment. The research method uses a quasi-experimental research design (quasi-experimental) which is a nonequivalent control group design. This nonequivalent control group design study consisted of four intervention groups and one control group. The intervention group was the group that was given additional treatment of 10%, 20%, 30%, and 40% fish meal. The control group was the group that was not given additional fish meal. The results showed that there was an effect of adding fish meal on the manufacture of healthy cookies in terms of organoleptic tests which included taste, color, aroma, and texture, had the effect of adding fish meal in terms of color and aroma, while in terms of taste and texture there was no effect of adding fish flour. The level of consumer acceptance of healthy cookies fish flour in terms of organoleptic tests includes consumer acceptance, with the highest level of liking for healthy cookies X2 and healthy cookies X1, then in the liking level position there are oatmeal cookies X0, while healthy cookies X3 and X4 get the position dislike level. The total nutritional value of fiber content in fish meal cookies proves good results, it can be concluded that the more the proportion of fish meal added to healthy cookies, the higher the nutritional value. Keywords: healthy food, fish meals, empowerment, economic changes DOI: 10.7176/EJBM/14-20-04 Publication date:October 31st 202