Acceptability and energy protein content of sago cookies with mackerel substitution as an additional food for the malnourished toddlers
Analia Mayasari,
Fery Lusviana Widiany,
Kuntari Astriana
Abstract:Background: Providing additional food in the form of cookies is one of the efforts to reduce the problem of malnutrition in toddlers. Sago is one of Indonesia's local foods as a raw material for cookies, which is containing high carbohydrates but low in protein. It is necessary to substitute sago with mackerel, which is containing high protein and linolenic acid. This study aims to determine the effect of mackerel flour subtitution on the acceptability and energy protein content of sago cookies. Methods: This… Show more
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