Level of acceptance and nutritional value of milkfish (chanos chanos) and mocaf flour food bars as local food-based emergency food alternatives

Ardhan, Muhammad Maulana and Aprilia, Veriani and Nisa, Fatma Zuhrotun and Ibrahim, Muhammad (2026) Level of acceptance and nutritional value of milkfish (chanos chanos) and mocaf flour food bars as local food-based emergency food alternatives. Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics), 14 (1). pp. 81-87. ISSN 2303-3045 E-ISSN 2503-183X

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Abstract

Background: Indonesia often experiences natural disasters that cause victims to suffer from food shortages and reduced food intake. Emergency food supplies rich in protein and carbohydrates can be developed from local ingredients. Objectives: Developing alternative emergency food products based on local foods in the form of food bars made from milkfish and mocaf flour, and evaluating their level of acceptability and nutritional value. Methods: This study was experimental in nature with a completely randomized design. The samples were fish-based food bars made from milkfish and mocaf flour with concentration ratios of 1:1 (F1), 3:2 (F2), and 2:3 (F3). The samples were tested for palatability using 30 semi-trained panelists. The best level of preference was determined from the Kruskal-Wallis and Mann-Whitney statistical analyses for color, aroma, taste, and texture. The best treatment was tested for macro nutritional value using proximate analysis. The data were then analyzed using an independent sample t-test to determine the difference in nutritional value between the control group and the treatment group. Results: Differences in food bar formulas significantly affect taste, texture, and color preferences (p<0.05), but do not affect aroma (p>0.05). The best preference level was selected for F3 because it had the highest preference score compared to other formulas. The nutritional values of ash (minerals), water, fat, protein, and calories in formula F3 were significantly higher than in F0 (control), while the carbohydrate content was lower than in F0. Conclusions: There is an effect of the variation in the ratio of milkfish concentration and mocaf flour on the level of preference for taste, texture, and color. The treatment also increases the nutritional value of ash (minerals), water, fat, protein, and calories. This food bar can be developed into local emergency food.

Item Type:	Article (Journal)
Uncontrolled Keywords:	ALT, AST, diabetes, liver histopathology, kefir
Subjects:	S Agriculture > S Agriculture (General) > S494.5.S86 Sustainable agriculture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences
Depositing User:	Muhammad Ibrahim
Date Deposited:	13 Oct 2026 15:32
Last Update:	13 Oct 2026 15:32
Queue Number:	2026-10-Q5567
URI:	http://irep.iium.edu.my/id/eprint/131871
Indexed In:	Google Scholar

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