Healthy Snack: Nutritious Crispy Crackers with Anchovies for Children Aged 2–5 Years
Abstract
Stunting remains a major nutritional issue in Indonesia, partly due to insufficient calcium intake, which is essential for children’s height growth. Food interventions are needed to improve calcium consumption. This study develops a healthy, high-calcium rice anchovy snack (peyek) and assesses panelist acceptance through organoleptic testing—color, aroma, taste, and texture. The snack was well accepted, with hedonic scores ranging from 3.73 to 4.47 on a 5-point scale. Attributes such as color, aroma, texture, and overall acceptability were rated very highly. Anchovy rice crackers show promise as a high-calcium local food snack. Further flavor optimization is needed to create new product variants.
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