PEMANFAATAN TEPUNG KELOR DAN TEPUNG HATI AYAM DALAM PENGOLAHAN COOKIES KAMBAMBANG SEBAGAI CAMILAN BERNUTRISI TINGGI: Utilization Of Moriga Flour And Chiken Liver Flour In The Processing Of Kambambang Cookies As A High-Nutritional Snack

Alfonsa Inna Wello; Yessi Tamu Ina

doi:10.36526/jipang.v8i1.7682

Authors

Alfonsa Inna Wello Universitas Kristen Wira Wacana Sumba
Yessi Tamu Ina

DOI:

https://doi.org/10.36526/jipang.v8i1.7682

Keywords:

Moringa Flour, Chicken Liver Flour, Proximate, Organoleptik, Kambambang Cookies

Abstract

The high prevalence of nutritional deficiencies, specifically stunting and anemia, remains a significant health challenge in Indonesia, necessitating innovative functional food solutions based on local ingredients to support public health initiatives. This study aims to evaluate the utilization of moringa leaf flour (moringa oleifera) and chicken liver flour in the formulation of kambambang cookies as ahigh, nutritional snack The research employed a Completely Randomized Design (CRD) featuring four concentration treatments: P1 (2%), P2 (4%), P3 (6%), dan P4 (8%), with each treatment replicated five times to ensure data validity. Key parameters evaluated included moisture content, pH values, organoleptic properties (color, taste, texture, and overall preference), and a comprehensive proximate analysis covering ash, protein, fat, and carbohydrate levels. Data were rigorously analyzed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. Statistical results demonstrated that the concentration of Moringa and chicken liver flour significantly influenced the cookies, nutritional and sensory profiles. Treatments showed a significant effect (p<0,05) on moisture content, color, and taste, while pH and taxture remained stable (p>0,05). Treatment P3 (6%) achieved optimal mineral results with the highest ash content (1,210%) and fat content (29,61%). Although P4 (8%) provided the highest protein content (0,283%), its moisture level (5,52%) slightly exceeded that P3 (6%) was the most preferred formulation, securing the highest scores for taste (2,81) and texture (2,76). In conclusion, the P3 formulation is identified as the superior treatment, offering a balanced combination of essential micro-nutrients and high consumer acceptance, making it a viable potential intervention tool for improving community nutrition.

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