Acceptability and protein value of snack made of cork fish flour and sweet potato flour for tuberculosis (TB) patients in Public Health Center of Pacerakang Makassar

Abstract

Objective

This study aimed to determine the acceptability (level of preference) of TB patients and the value of protein of snack made of cork fish flour and sweet potato flour.

Method

This research was conducted in 2019 in the working area of Makassar Paccerakkang Public Health Center. This study uses a quasi-experimental design to determine the acceptability of TB patients to a snack made of cork fish flour and sweet potato flour. Data collection on the nutritional value of formulas is obtained through laboratory testing, while data for acceptability was obtained through a questionnaire to the participant after being given a snack.

Result

TB patients mostly like the snacks given organoleptically, from the aspects of taste, aroma, texture, and color. The value of protein snacks is an average of 6.16 g per serving.

Conclusion

This study concludes that this snack is acceptable for TB patients and can be recommended as side food to increase their nutritional intake.