@phdthesis{repoupi145569,
           month = {June},
            year = {2025},
          school = {Universitas Pendidikan Indonesia},
           title = {PENGEMBANGAN KUE KACANG SUBSTITUSI TEPUNG IKAN PATIN SEBAGAI SNACK TINGGI PROTEIN BAGI BALITA STUNTING},
            note = {https://scholar.google.com/citations?view\_op=list\_works\&hl=en\&user=t5yEG9QAAAAJ

ID SINTA Dosen Pembimbing:
Ai Nurhayati: 5994450
Nia Lestari: 6706109},
          author = {Amalia Kusuma Wardani, - and Ai Nurhayati, - and Nia Lestari, -},
        keywords = {Kue Kacang, Tepung Ikan Patin, Protein, Balita Stunting  
Peanut Cookies, Pangasius Fish Flour, Protein, Stunted Toddlers},
        abstract = {Penelitian ini dilatarbelakangi tingginya balita stunting di Indonesia dipengaruhi 
rendahnya konsumsi protein. Pemenuhan protein balita dapat diberikan dalam 
bentuk snack yaitu kue kacang. Tujuan dari penelitian adalah untuk melakukan 
pengembangan kue kacang substitusi tepung ikan patin sebagai snack tinggi protein 
bagi balita stunting. Metode yang digunakan adalah eksperimen melalui tahap 
analisis resep untuk menentukan resep acuan, pengembangan produk dan uji QDA 
(Quantitative Descriptive Analysis) kepada 5 panelis ahli, perhitungan proksimat 
kadar protein. Hasil penelitian menunjukkan bahwa produk yang dapat diterima 
adalah produk substitusi 20\% tepung ikan patin karena mendekati produk acuan. 
Satu buah kue kacang memiliki berat 10 g dengan perhitungan proksimat kadar 
protein kue kacang produk acuan mengandung 1,7 g protein, produk substitusi 20\% 
mengandung 2,3 g protein, produk substitusi 30\% mengandung 2,7 g protein, dan 
produk substitusi 40\% mengandung 3 g protein. Pemenuhan protein dari snack 
balita stunting masa rehabilitasi yakni 4-6 g/kg BB/hari dianjurkan mengonsumsi 2 
buah kue kacang. Saran untuk penelitian selanjutnya melakukan analisis daya 
terima kue kacang substitusi tepung ikan patin. 
This study is motivated by the high prevalence of stunting among toddlers in 
Indonesia, which is influenced by low protein intake. Protein intake for toddlers can 
be fulfilled in the form of snacks, such as peanut cookies. The aim of this study is 
to develop peanut cookies with substituted pangasius fish flour as a high-protein 
snack for stunted toddlers. The method used is an experimental approach through 
recipe analysis to determine a reference recipe, product development, and 
Quantitative Descriptive Analysis (QDA) involving 5 expert panelists, as well as 
proximate analysis to determine protein content. The results showed that the 
acceptable product was the one with 20\% pangasius fish flour substitution, as it 
closely resembled the reference product. One peanut cookie weight 10 g. Based on 
the proximate analysis, the reference peanut cookie contains 1.7 g of protein, the 
20\% substitution product contains 2.3 g of protein, the 30\% substitution product 
contains 2.7 g of protein, and the 40\% substitution product contains 3 g of protein. 
To meet the protein needs of stunted toddlers in the rehabilitation phase, which is 
4-6 g/kg body weight/day, it is recommended to consume 2 peanut cookies. It is 
suggested that future research include an acceptance analysis of the peanut cookies 
with pangasius fish flour substitution.},
             url = {https://repository.upi.edu}
}