Analysis of Protein and Iron Content in Milkfish Nuggets Substituted with Edamame Flour as a Local Food-Based Supplement

Abstract

Background: Stunting is a nutritional problem in children that is related to nutritional needs, including protein and iron. Local foods such as milkfish and edamame can be developed into Supplementary Feeding (PMT) products. Objective: This study aims to analyze the protein content, iron content, acceptability, and the best formulation of milkfish nuggets with edamame flour substitution. Method: This study used a quasi-experimental design with four edamame flour substitution levels (0%, 10%, 20%, and 30%). Protein and iron content were analyzed using the Kjeldahl and AAS methods, while acceptability was tested using a hedonic scale test on 30 semi-trained panelists. Data were analyzed using One-Way ANOVA, Friedman, and Wilcoxon Signed-Rank Test. The best formulation was determined using the Exponential Comparison Method (MPE). Results: The highest protein content was found in X2 at 17.456 g/100 g, while the highest iron content was found in X1 at 2.580 mg/100 g. Substituting edamame flour did not significantly affect protein content (p=0.285) or iron (p=0.068). All treatments were acceptable to the panelists, with an average value of more than 3. Significant differences in the acceptability test were found in texture parameters, with a difference between X1 and X3 (p=0.017). The MPE results showed that X1 was the most optimal formulation based on the balance of nutritional content and sensory acceptance. Conclusion: Substitution of edamame flour in milkfish nuggets up to 30% did not significantly increase protein and iron content. 10% substitution is the optimal level in developing milkfish nuggets as a local food-based supplementary food.