Acceptability and shelf life of millet cookies (Setaria italica) and mackerel (Rastrelliger kanagurta) as alternative local food-based supplements for pregnant women at risk of chronic energy deficiency

Abstract

Chronic energy deficiency (CED) in pregnant women is a nutritional problem that contributes to an increased risk of pregnancy complications and low birth weight. The development of local food based supplementary foods with acceptable and stable storage is a potential strategy to support efforts to address chronic energy deficiency. This study aimed to evaluate sensory acceptability and predict the shelf life of cookies with the substitution of millet flour and mackerel fish flour as an alternative local food-based supplementary food product for pregnant women at risk of CED. This study used an experimental design. Three formulations were developed with the ratio of millet flour and mackerel fish flour, respectively, F1 (15:5), F2 (35:10), and F3 (50:15). Acceptability testing was conducted on 30 semi-trained pregnant panelists using a 5-point hedonic scale to assess color, aroma, taste, and texture. Sensory data were analyzed using the KruskalWallis test followed by the Mann-Whitney test (p<0.05). Shelf life analysis was conducted using the accelerated shelf life testing (ASLT) method with an Arrhenius model approach based on changes in water content at temperatures of 25°C, 37°C, and 44°C. The results showed that F1 was the most acceptable formulation by the panelists, with an average score of 4.15 and was significantly different compared to other formulations (p<0.05). Shelf life analysis shows that the product has an estimated shelf life of 132.99 days at 25℃. All microbiological test results are below the maximum limit set in the Indonesian National Standard (SNI). These findings indicate that millet and mackerel cake have acceptable sensory characteristics and adequate storage stability, which indicates its potential as a locally based supplementary food to support maternal nutrition programs.

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