Development of catfish and modified cassava flour flakes as food high in ironand protein for young women

The anemia rate of young women increased from 37.1% to 48.9%. Blood-added tablet supplementation has been launched but has not yielded significant results. So, an alternative strategy was carried out through food interventions in the form of catfish and modified cassava flour (mocaf) flakes to increase iron and protein intake for young women. This study aimed to develop catfish and mocaf flakes using modified cassava flour, evaluate their organoleptic acceptability in terms of taste, texture, color, and aroma, and analyze their protein and iron content. The organoleptic test involved trained panelists (three culinary lecturers) and untrained panelists (thirty-five female students at the State University of Malang). Organoleptic analysis was performed statistically using SPSS with the Friedman test; nutritional content analysis refers to SNI flakes and AKG for young women. The highest level of panelist preference for taste and aroma was the QIA formulation with a composition ratio of 25 g catfish and 25 g mocaf, while texture and color were from the TLC formulation of 45 g catfish and 85 g mocaf. The highest protein content test was the QIA formulation (35.80 g), while the highest iron content was the TLC formulation (5.70 mg). The statistical results showed that there were significant differences in the addition of catfish and modified cassava flour to the panelists' acceptance of the flakes' texture, while in taste, color, and aroma there was no significant difference. The highest overall panelist acceptability assessment was the QIA formulation.