The Analysis of Protein Content, Iron Content, and Acceptability of Crackers Substituted with Edamame (Glycine max L. Merrill) Flour and Mackerel Tuna (Euthynnus affinis) Protein Hydrolysate

Abstract

Crackers are a snack often favored by toddlers. Commercially available crackers predominantly use wheat flour, which is high in carbohydrates but low in nutritional value, particularly in protein content. Therefore, innovative formulations are needed to enrich the nutrition, notably protein and iron, by substituting edamame flour and mackerel tuna protein hydrolysate into crackers to help address stunting. This study aims to analyze the protein content, iron content, and acceptability of crackers made with a substitution of edamame flour and tuna protein hydrolysate. This research was conducted at the University of Jember from February to April 2024 using a completely randomized design at four levels. Protein analysis used the Kjeldahl method, and iron content was examined by atomic absorp