Effect of Catfish Puree and Kidney Bean Flour Formulation on The Acceptability and Chemical Quality of Sticks Lekara: Catfish and Kidney Bean Flour–Enriched Lekara Sticks

Abstract

Background: Chronic Energy Deficiency (CED) and anemia remain major nutritional problems among pregnant women. In South Kalimantan, the prevalence of CED reached 15,9% and anemia 20,01% in 2023. Adequate protein and iron intake are essential to prevent these conditions and reduce pregnancy complications. Catfish and red kidney beans are potential sources of protein and iron. Sticks are dry snack foods that are practical, have a long shelf life, and can be recommended as supplementary snacks for pregnant women.

Objective: The study aims to develop a “Lekara” sticks through the substitution of catfish puree and red kidney bean flour to produce a high-protein and iron-rich snack for pregnant women.

Materials and Methods: This study consisted of four treatment comparisons: P0 (100:0:0), P1 (60:10:30), P2 (60:15:25), and P3 (60:20:20). The research used a true experimental design with a Posttest-Only Control Group Design. The analyses included organoleptic tests and chemical quality tests (proximate composition and iron content).

Results: The results showed that the best treatment for “Lekara” sticks was P1. The chemical composition of P1 included moisture content of 2.57%, ash 0.98%, protein 10.05%, fat 40.93%, carbohydrates 24.71%, and iron 182,93 mg/kg, while the control had moisture content of 1.76%, ash 0.52%, protein 8.46%, fat 31.19%, carbohydrates 42.71%, and iron 173.79 mg/kg.

Conclusion: P1 ‘Lekara’ sticks are claimed to be high in protein and iron to help address chronic energy deficiency (CED) and anemia in pregnant women.