The Effect of Ambon Banana and Oatmeal Substitution on Nutritional Value and Acceptability of Batkies for Undernourished Toddlers

Undernutrition among toddlers requires food-based interventions that are energy-dense, provide adequate protein, and are acceptable to consumers. This study aimed to analyze the effect of Ambon banana and oatmeal substitution on the nutritional value and acceptability of Batkies and to determine the best formulation. An experimental study used a Completely Randomized Design with three formulations: F1 (70:30), F2 (65:35), and F3 (60:40) for the Ambon banana:oatmeal ratio. Nutritional composition was assessed by proximate analysis, while acceptability was evaluated by 30 mothers of toddlers using a 1–9 hedonic scale. Nutritional data were analyzed using One-Way ANOVA followed by Duncan's test, whereas sensory data were analyzed using parametric tests or Kruskal-Wallis according to data distribution. The best formulation was determined using the De Garmo effectiveness index. Substitution significantly affected moisture, ash, protein, fat, and carbohydrate contents (p<0.05), but did not significantly affect color, aroma, texture, or taste (p>0.05). F3 provides 437.69 kcal/100 g, 9.53% protein, and 17.29% fat, with the highest effectiveness index of 0.69. All formulations are acceptable; color, aroma, and taste are rated slightly liked, while texture ranges from neutral to slightly liked. F3 is selected as the best formulation and has potential for development as a high-energy and high-protein supplementary food for undernourished toddlers.