Feasibility Study On The Development Of Corn Cookies With The Addition Of Spinach And Tilapia Fish Flour

Yuliana Yuliana, Ifnalia Rahayu, Mentari Larashinda, Afifah Nur Hasanah, Nabila Tasrif, Yolanda Febriani Naserd

Abstract


Cookies are a type of snack food that is well known and loved by the public, often served as a supplement to toddlers' diets. Cookies commonly consumed by toddlers are generally made from wheat flour, which is an imported product. Therefore, corn flour is used to reduce dependence on wheat flour. The purpose of this study is to analyze the feasibility of developing corn cookies enriched with spinach flour and tilapia flour. This study uses a quantitative and qualitative approach. The quantitative study uses a survey method with 100 samples determined purposively in districts with high stunting rates in West Sumatra, namely Pasaman and Solok districts. The research samples are parents who have toddlers. The data collected was data on the feasibility of developing cookies, which included aspects of demand, market, and technical aspects (shape, taste, color, aroma, texture). The feasibility study results showed that 96% of respondents were aware of stunting in toddlers and 97% of respondents considered that corn cookies with added spinach and tilapia should be produced as supplementary food for stunted toddlers with the desired characteristics, namely star-shaped (55%), sweet taste (55%), brownish yellow color (57%), savory aroma (65%), and crispy texture (75%). The location where respondents hoped to purchase these cookies was near their place of residence (68%) with a price range of IDR 5,000 - IDR 10,000 per pack (64%). The FGD results stated that corn cookies with added spinach and tilapia flour were very much needed and very feasible to develop.


Keywords


Feasibility study, corn cookies, spinach, tilapia fish flour

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DOI: http://dx.doi.org/10.52155/ijpsat.v55.1.7725

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