Development of nutrient-rich cookies using black soldier fly (BSF) flour

Abstract Black soldier fly (BSF) larvae are known for their rich nutritional profile, particularly in protein, essential fatty acids, and micronutrients. Incorporating BSF larvae flour into food products offers a promising avenue to improve dietary intake. This research aimed to utilize the nutritional content of BSF larvae as food to prevent stunting by examining the effect of BSF larvae flour formulation on cookies characteristics and determine BSF cookies that comply with the Indonesian National Standard (SNI) and are accepted by consumers. The research was designed using a completely randomized design (CRD) with BSF larvae flour formulation (0%, 5%, 10%, 15%, 20% and 25%). The observed variables were proximate characteristics, color characteristics with L*, a*, and b*, and overall consumer acceptability with scoring and hedonic tests. The results showed that the formulation of BSF larvae flour greatly influenced the proximate characteristics of BSF cookies. These cookies had the following characteristics: moisture content of 3.57%, ash content of 1.5%, crude fat content of 9.64%, crude protein content of 14.40%, crude fiber content of 1.48%, carbohydrate content of 70.01%, and a total plate count (TPC) of 731.7 cfu/g. The color metrics were L* of 31.60, a* of 8.00, and b* of 37.60, indicating a reddish-brown hue. Products that comply with the Indonesian National Standard (SNI) were cookies with formulations of 5% and 10% BSF flour. The best product based on sensory and physicochemical properties was the cookies with 10% BSF flour formulation. This product met the SNI requirements, displaying a reddish-brown color intensity and normal texture, and was generally liked in terms of overall acceptance.