Development of “Chamcham” Chips Formula for Anemia Made from Tuna (Thunnus sp.), Seaweed (Ulva sp.), and Pumpkin (Cucurbita moschata)

Background: An incidence of anemia in adolescents, especially in developing countries, is still a public health problem. The current nutritional status of adolescents will decide the prosperity of the present as well as the future generations. Objective: The development of Chamcham chips made from tuna (Thunnus sp.), seaweed (Ulva sp.), and pumpkin (Cucurbita moschata) as adolescent girl snacks is considered the solution to avert this situation. Methods: The sensory characteristics, such as appearance, aroma, flavor, and texture, by semi-trained panelists were evaluated by 46 people, and the nutritional analysis (proximate, crude fiber, minerals, and β-carotene content) of Chamcham chips was examined. Chamcham chips contain tuna flour, dry seaweed, pumpkin flour, wheat flour, tapioca flour, and egg. Results: The result of the sensory evaluation showed that the formulation of Chamcham chips had no significant difference between the scores of appearances, aroma, and flavor, but there is a significant difference for texture. The formulation of Chamcham chips also affects nutritional value, in which products containing more seaweed have higher nutritional value than other products containing lower seaweed. Based on this analysis, Chamcham chips F4 with 30% seaweed, tuna 10%, and pumpkin 10% is the best formula. Conclusions: Chamcham chips in 50 g (one portion size) met more than 10% of the RDAs for adolescent girls in terms of protein, carbohydrates, iron, and zinc, so it can be recommended as a potential food to prevent anemia for adolescent girls.