Innovative Mackerel Tuna Crackers: Sensory and Nutritional Quality, Digestibility and Shelf-Life Estimation

Innovative Mackerel Tuna Crackers

Authors

  • Sukma Elida Nutrition Department, IPB University, Bogor, Indonesia; Nutrition Department, University of Teuku Umar, Meulaboh, Indonesia
  • Hardinsyah Nutrition Department, IPB University, Bogor, Indonesia
  • Eny Palupi Nutrition Department, IPB University, Bogor, Indonesia
  • Ahmad Sulaeman Nutrition Department, IPB University, Bogor, Indonesia
  • Ade Chandra Iwansyah Research Center for Food Technology and Processing, National Research and Innovation Agency, Indonesia

Keywords:

Fish Product, Food Supplementary, CED Pregnancy, Stunting, Nutrition

Abstract

Research indicates that fish eating by pregnant women can diminish the likelihood of delivering a stunted infant. Mackerel tuna is a popular and economically priced fish in Indonesia. Mackerel tuna possesses a high protein content and an abundance of minerals. The study aimed to develop mackerel tuna cracker products and assess their sensory quality, nutritional content, digestibility, and shelf life. The findings indicated that the mackerel tuna crackers were well-received. The most favoured product is Formula 3, which contains an additional 25% tapioca flour. The product’s nutritious content may enhance nutrient intake in pregnant women. The digestibility of mackerel tuna crackers is 98.14%, and the estimated shelf life of the product is 56 days. Additional research on the efficacy of mackerel tuna crackers as a nutritional intervention for pregnant women is urgently needed.

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Published

2025-07-17

How to Cite

Elida, S., Hardinsyah, Eny Palupi, Ahmad Sulaeman, & Ade Chandra Iwansyah. (2025). Innovative Mackerel Tuna Crackers: Sensory and Nutritional Quality, Digestibility and Shelf-Life Estimation: Innovative Mackerel Tuna Crackers. Future of Food: Journal on Food, Agriculture and Society, 13(1). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/781

Issue

Vol. 13 No. 1 (2025): Volume 13-1

Section

Research Articles