Sensory Evaluation and Features of Blue Mackerel Scad “Galunggong’’ (Decapterus Macarellus) Squash (Cucurbirta Maxima) Cookies

The food industry has experienced numerous changes and challenges globally, primarily driven by consumer demand for safe, healthy, and appealing food options. Education plays a crucial role in developing healthy eating habits, addressing the needs and preferences of various consumer groups, including those who choose vegan, vegetarian, organic, or flexitarian diets. This study aimed to formulate cookies using blue mackerel scads and squash, followed by sensory and chemical evaluations. This research employed an experimental design using ANOVA, testing five different formulations: 100 grams of blue mackerel with 0 grams of squash, 80 grams of mackerel with 20 grams of squash, 60 grams of mackerel with 40 grams of squash, 40 grams of mackerel with 60 grams of squash, and 20 grams of mackerel with 80 grams of squash. A total of 50 respondents, spanning various age groups from 7 to over 60, evaluated the sensory characteristics of these formulations. The analysis revealed no significant mean differences in sensory evaluations among the treatments. However, the most preferred formulation was T4, which consisted of 20 grams of blue mackerel and 80 grams of squash. This recipe demonstrated a nutritional composition of 1.42% crude ash, 18.7% crude fat, 9.80% moisture, 6.54% crude protein, less than 0.6% crude fiber, 448 calories, and 63.5% carbohydrates. Microbial analysis indicated a yeast and mold count of less than 10CFU/g, confirming its safety. The study concluded with a techno-guide for producing the preferred recipe, aimed at facilitating its adoption by end-user.