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The yellowfin fish and terubuk were still rarely used in Papua. This study aimed to determine the physicochemical properties of complementary feeding biscuit formulated with yellowfin fish flour and terubuk flour to improve the nutritional status of children in Papua. A completely randomized single factor-experimental study by using three formulations of yellowfin fish flour and terubuk flour, F1 (1:3), F2 (1:1), and F3 (3:1) was conducted. The carbohydrate content was analyzed with by the difference method, fat by Soxhlet method, protein by Kjeldahl method, fiber by gravimetry method, iron and phosphorus by spectrophotometry method. The physical properties in terms of density, reconstitution and texture were conducted. Sensory evaluation was conducted to determine the acceptance of complementary feeding biscuits. Data were analyzed using the One-Way ANOVA test, Kruskall-Wallis test, Tukey test and Mann-Whitney test. Complementary feeding biscuits F1, F2 and F3 contained energy (435.58; 426.85; 436.71 kcal), protein (13.86; 15.75; 17.33 g), carbohydrate (23.19; 24.79; 20.45 g), fat (20.58; 20.40; 20.62 g), fiber (26.22; 20.63; 25.25 g), iron (3.76; 4.03; 3.68 mg), and phosphorus (267.70; 266.36; 275.79 mg). Complementary feeding biscuits had the following physical properties: density (0.64; 0.68; 0.70 g/mL), reconstitute test (20; 20; 25 mL) and texture test (468.78; 299.55; 408.05 gf). The complementary feeding biscuit was accepted by the panelists. The recommended serving size of complementary feeding biscuit with yellowfin fish flour and terubuk flour was 45 g or four pieces of biscuit needed to fulfill the required 30% of children’s protein per day.

food research

Formulation of complementary feeding biscuits with yellowfin fish flour (Thunnus albacares) and terubuk flour (Saccharum edule Hasskarl) to improve nutritional status of children in Papua