The Effect of Red Bean Flour Addition on the Acceptability of Skipjack Tuna Basreng

Abstract

Protein-energy malnutrition (PEM) is a nutritional disorder that arises from low energy and
protein consumption in the daily diet, and is influenced by certain health conditions. According to the
2023 Indonesian Health Survey (SKI) data, 29.7% of children in East Nusa Tenggara Province are
malnourished. This study aims to evaluate the impact of adding red bean flour on the acceptability
level and macro-nutrient content of cakalang fish basreng products. The study used a Completely
Randomized Design (CRD) with red bean flour additions of 10%, 20%, and 30% in sequence,
involving 30 panelists. The organoleptic test results showed that the average liking level (color,
aroma, texture, and taste) fell into the “somewhat liked” to “liked” category. The normality test
results for color, aroma, texture, and taste indicated that all the data presented were not normally
distributed. Statistical test results using the Kruskal-Wallis test showed that there was no significant
effect on color, aroma, texture, and taste in each treatment. Nutritional value calculations showed
that the addition of red bean flour significantly contributed to an increase in the macro-nutrient
content of skipjack tuna basreng. It is hoped that future researchers will use a drying oven in the red
bean drying process to minimize cross-contamination from the surrounding environment.