Lekamer Fortir Cookies as Snack Alternative for Malnourished Toddlers

Cookies serve as an alternative snack option and an additional food source for toddlers. This type of food is widely enjoyed due to the taste and texture. This study aimed to analyze the chemical and organoleptic quality of Lekamer Fortir cookies, made from local food ingredients consisting of catfish, forte, oyster mushrooms, and red beans. This study used an ANOVA test to analyze the
chemical, physical, and sensory quality of cookies, exploring their potential to prevent malnutrition. The selected cookies, Formula D, consisted of 40 grams of red bean flour, 10 grams of oyster mushroom flour, 40 grams of catfish flour, and 10 grams of tempeh formula flour.
Organoleptic test results showed an average score of 3.79, indicating a strong preference. Further examination of the nutritional composition of Formula D revealed that carbohydrates, protein, fat, and fiber were below 100% of the 2019 RDA requirement, whereas calcium, zinc, and iron content exceeded 100% of the RDA. The results of the panelists’ preference for cookies using red bean
flour, catfish flour, white oyster mushroom flour, and forte showed no significant differences in color, texture, and taste in each sample.
Keywords: Malnutrition, Cookies, Chemical Quality