Acceptability test of eel (Anguilla bicollor) and yellow sweet potato (Ipomoea batatas L.) flour formulation cookies in tuberculosis patients
Abstract
Background: Tuberculosis (TB) remains a serious public health challenge and is often accompanied by malnutrition due to increased metabolic demands and low food intake, necessitating appropriate nutritional interventions. Cookies made with eel and yellow sweet potato have been developed as a practical, nutritious, functional food supplement.
Objective: Assess the acceptability (organoleptic test) and nutritional content of eel-yellow sweet potato cookies and determine a suitable formulation to be developed to support nutritional therapy for TB patients.
Methods: The research design employed a pre-experimental, post-test-only design, without a control group. Three cookie formulas with varying concentrations of eel and yellow sweet potato flour (20%, 25%, and 30%) were evaluated by 30 nutritionist panelists and 30 TB patients using organoleptic tests. The organoleptic test included color, aroma, taste, texture, and an overall assessment. Data were analyzed using the Many Facet Rasch Model (MFRM). Nutritional content was determined by calculating ingredient composition and food composition tables.
Results: Organoleptic test results showed that Formulas A and B had similar logit values and higher acceptance than Formula C. However, Rasch analysis (vertical rules) indicated that all three formulas remained organoleptically acceptable. Formula C had higher protein, zinc, and iron content, although its acceptance was lower due to a fishy odor and denser texture.
Conclusion: All cookie formulas were organoleptically acceptable and show potential as functional food candidates for TB patiens, with Formulation A and B being preferred for initial implementation. Future clinical trials are warranted to evaluate their direct impact on nutritional recovery.
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References
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7. Umar F. Mycobacterium Tuberculosis: Kajian Mekanisme Resistensi Intrinsik Dan Resistensi Genetik Terhadap Obat Anti Tuberculosis. Cetakan Pe. (A MS, ed.).; 2023.
8. Kementrian Kesehatan Republik Indonesia. Pedoman Pelayanan Gizi Pada Pasien Tuberkulosis. 2014. Published online 2014:16.
9. Sari GK, Sarifuddin, Setyawati T. Tuberkulosis Paru Post Wodec Pleural Efusion: Laporan Kasus Pulmonary Tuberculosis Post Wodec Pleural Effusion: Case Report. Jurnal Medical Profession. 2022;4(2):174-182.
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11. Pakar Gizi Indonesia. Ilmu Gizi Teori Dan Aplikasi. (MS H, Supariasa IDN, eds.). Penerbit Buku Kedokteran EGC; 2017.
12. Fathul Jannah; Endang Laksminingsih, ; Faisal Yunus, co-promotor; Elvina Karyadi, co-promotor; Kusharisupeni Djokosujono,; Anhari Achadi,; Besral,; Hartono Gunardi,; Adi Hidayat, ; Sri Wuryanti, Fathul Jannah; Endang Laksminingsih, ; Faisal Yunus, co-prom. Pengaruh Suplementasi Zinc Dan Vitamin A Pada Anak Usia 5-10 Tahun Dengan Tuberkulosis Paru Terhadap Status Gizi Dan Gejala Klinis. Ilmu Kesehatan Masyarakat. Published online 2019. https://lib.ui.ac.id/detail?id=20489228&lokasi=lokal
13. Fathul Jannah; Endang Laksminingsih, ; Faisal Yunus, co-promotor; Elvina Karyadi, co-promotor; Kusharisupeni Djokosujono,; Anhari Achadi,; Besral,; Hartono Gunardi,; Adi Hidayat, ; Sri Wuryanti, Fathul Jannah; Endang Laksminingsih, ; Faisal Yunus, co-prom. Pengaruh Suplementasi Zinc Dan Vitamin A Pada Anak Usia 5-10 Tahun Dengan Tuberkulosis Paru Terhadap Status Gizi Dan Gejala Klinis. Ilmu Kesehatan Masyarakat. Published online 2019.
14. Kesehatan KR. Tabel Komposisi Pangan Indonesia. KEMENTRIAN KESEHATAN REPUBLIK INDONESIA; 2020.
15. Ahmad OAS, Al-Abbasy OY, Younus SA, Rashan AI, Sheej OA, 1✉ A. Food Science and Applied Biotechnology Maillard reaction: formation, advantage, disadvantage and control. A review. Food Science and Applied Biotechnology. 2024;7(1):145-161. doi:10.30721/fsab2024.v7.i1
16. Kathuria D, Hamid, Gautam S, Thakur A. Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies. Food Control.Elsevier Ltd. 2023;153. doi:10.1016/j.foodcont.2023.109911
17. Peng H, Gao Y, Zeng C, et al. Effects of Maillard reaction and its product AGEs on aging and age-related diseases. Food Science and Human Wellness. 2024;13:1118-1134. doi:10.26599/FSHW.2022.9250094
18. El Hosry L, Elias V, Chamoun V, et al. Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review. Foods.Multidisciplinary Digital Publishing Institute (MDPI). 2025;14. doi:10.3390/foods14111881
19. Junianto J, Anggreini A. Fortification of Dry Cakes …. Published online 2025. doi:10.47767/nekton.v5i2.1028
20. Agustina R, Fadhil R, Mustaqimah. Organoleptic test using the hedonic and descriptive methods to determine the quality of Pliek U. In: IOP Conference Series: Earth and Environmental Science. Vol 644. IOP Publishing Ltd; 2021. doi:10.1088/1755-1315/644/1/012006
21. Amriati Syarif R, Faradiba F, Kursya Alyanti T, Aulia Savitri T. GC-MS Analysis of Ginger Rhizome with Various Extraction Methods. Jurnal Fitofarmaka Indonesia. 2024;11(3):107. doi:10.33096/jffi.v11i3.1105
22. Istifada DS, Swastawati F, Wijayanti I. The Addition of Anchovy (Stolephorus insularis) Powder to Chemical and Texture Characteristics of Pizza Base. J Pengolah Has Perikan Indones. 2023;26(2):229-240. doi:10.17844/jphpi.v26i2.44748
23. Patil U, Chanchi Prashanthkumar M, Sharma K, et al. Development of whole wheat functional cookies fortified with natural iron-rich hemeproteins from asian seabass gills: Nutritional, textural, and sensory properties. Food Biosci. 2025;66. doi:10.1016/j.fbio.2025.106276
24. Sinthusamran S, Benjakul S, Kijroongrojana K, Prodpran T. Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp. J Food Sci Technol. 2019;56:1145-1154. doi:10.1007/s13197-019-03575-2
25. Mobley AR, Mobley SL. Understanding Nutrition. Vol 47.; 2015. doi:10.1016/j.jneb.2015.06.001
26. Schoofs H, Schmit J, Rink L. Zinc Toxicity: Understanding the Limits. Molecules.Multidisciplinary Digital Publishing Institute (MDPI). 2024;29. doi:10.3390/molecules29133130
27. Dasaradhan T, Koneti J, Kalluru R, Gadde S, Cherukuri SP, Chikatimalla R. Tuberculosis-Associated Anemia: A Narrative Review. Cureus. 2022;14:e27746. doi:10.7759/cureus.27746
28. Novita E, Ismah Z. Pengaruh Pemberian Tablet Fe Terhadap Peningkatan Kadar Hemoglobin Pasien TB Di Kecamatan Seberang Ulu I Kota Palembang. Vol 1.; 2018.
29. Office of Dietary Supplements - Vitamin A and Carotenoids. https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/.
30. Sunjaya DK, Herawati DMD, Puteri DP, Sumintono B. Development and sensory test of eel cookies for pregnant women with chronic energy deficiency using many facet Rasch model: a preliminary study. Progress in Nutrition. 2021;23(2). doi:10.23751/pn.v23i2.10040
31. Lanni DrF, Krishna R, Ackart DF, et al. Dysfunctional immunity in the comorbidity of vitamin A deficiency and tuberculosis identifies therapeutic potential of vitamin A supplementation. International Journal of Infectious Diseases. 2025;152:107559. doi:10.1016/j.ijid.2024.107559
32. Indraswari P. Formulasi Dan Pengaruh Pemberian Biskuit Fungsional Ikan Sidat (Anguilla Bicollor) Terhadap Asupan Nutrien Pada Anak Sakit. Universitas Padjajaran ; 2018.
33. Patil U, Chanchi Prashanthkumar M, Sharma K, et al. Development of whole wheat functional cookies fortified with natural iron-rich hemeproteins from asian seabass gills: Nutritional, textural, and sensory properties. Food Biosci. 2025;66. doi:10.1016/j.fbio.2025.106276
34. Patil U, Nilsuwan K, Buamard N, Zhang B, Benjakul S. Characteristics and molecular properties of crude hemeproteins extracted from Asian seabass gills using an ultrasound-assisted process. J Sci Food Agric. 2024;104:2326-2335. doi:10.1002/jsfa.13121
Authors
Widiastuti, N. M., Herawati, D. M. D., Megawati, G., & Judiono, J. (2026). Acceptability test of eel (Anguilla bicollor) and yellow sweet potato (Ipomoea batatas L.) flour formulation cookies in tuberculosis patients. JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, 18(2), 574–585. https://doi.org/10.34011/juriskesbdg.v18i2.3144
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