Acceptability and protein value of snack made of cork fish flour and sweet potato flour for tuberculosis (TB) patients in Public Health Center of Pacerakang Makassar

Objective: This study aimed to determine the acceptability (level of preference) of TB patients and the value of protein of snack made of cork fish flour and sweet potato flour.

Method: This research was conducted in 2019 in the working area of Makassar Paccerakkang Public Health Center. This study uses a quasi-experimental design to determine the acceptability of TB patients to a snack made of cork fish flour and sweet potato flour. Data collection on the nutritional value of formulas is obtained through laboratory testing, while data for acceptability was obtained through a questionnaire to the participant after being given a snack.

Result: TB patients mostly like the snacks given organoleptically, from the aspects of taste, aroma, texture, and color. The value of protein snacks is an average of 6.16g per serving.

Conclusion: This study concludes that this snack is acceptable for TB patients and can be recommended as side food to increase their nutritional intake.

Keywords: Acceptability; Snack; Snakehead fish flour; Sweet potato flour; TB patient.