Sensory Evaluation of Finger Food Based on Sunflower Seed and Dragon Fruit as a Supplementary Food for Toddlers

Stunting among under-five children remains a major nutritional problem in Indonesia, so supplementary feeding products based on local foods must be both nutrient-dense and sensorially acceptable. Sunflower seed and dragon fruit can enrich finger food biscuits, yet their combined sensory acceptability has rarely been evaluated for toddler products. This study aimed to evaluate the sensory properties of finger food biscuits substituted with sunflower seed flour and dragon fruit flour through hedonic and quality-hedonic tests and to determine the most acceptable substitution level. Four formulations, namely P0 (wheat flour 100%), P1 (20% substitution), P2 (40%), and P3 (60%), were presented to 49 panellists using three-digit random codes and assessed on colour, aroma, taste, crispness, and after taste on a five-point scale. Overall liking was analysed using the Friedman test followed by pairwise Wilcoxon tests with Holm correction. Overall liking increased from P0 (3.76) to a peak at P2 (4.16) and then declined significantly at P3 (3.49). P1 and P2 were the most preferred and did not differ significantly, whereas P3 was significantly the lowest. Colour and taste most differentiated acceptance, while crispness was consistently liked across formulations. Moderate substitution (20 to 40%) yielded the highest acceptability, so P2 is recommended as the selected formulation for developing a nutrient-dense supplementary food for toddlers, subject to confirmation of actual acceptance among children.