Analisis Kandungan Protein dan Daya Terima pada Pancake Labu Kuning Kacang Hijau dengan Penambahan Tepung Ikan Teri sebagai Pencegahan Stunting

Abstrak

Stunting is a chronic nutritional problem that remains a national priority in Indonesia, with a prevalence of 21.6% according to the 2022 Indonesian Nutritional Status Survey. One approach to prevention is through the development of functional local food products rich in protein. This study aimed to analyze the protein content and acceptability of mung bean pumpkin pancakes with the addition of anchovy flour as an effort to prevent stunting. This experimental study, using a one-factorial completely randomized design, used four formulations: F0 (without anchovy flour/control), F1 (5 g), F2 (7.5 g), and F3 (10 g). Protein content testing was conducted in duplicate using the Kjeldahl method at the Makassar I Health Center (Labkesmas Makassar I) for formulations F0 and F2. Acceptability testing was conducted on 50 semi-trained panelists using a hedonic scale of 1–4 for color, aroma, texture, and taste for formulations F1, F2, and F3. Acceptability data were analyzed using the Friedman test and the Wilcoxon Signed-Rank test. The results showed that the average protein content of F0 was 6.52% and F2 was 7.66%, representing an increase of 1.14 percentage points. The Friedman test showed significant differences in color (p=0.025), aroma (p=0.000), and taste (p=0.001), while texture was not significantly different (p=0.215). Formulation F2 was the best formulation, with the highest protein content tested and the highest taste score (mean 3.02). Further research is recommended to include all formulations in the protein test and other nutritional analyses. Keywords: acceptability, pancakes, stunting, anchovy flour, protein