DAYA TERIMA DAN KANDUNGAN PROTEIN SERTA ZAT BESI PADA COOKIES DENGAN SUBSTITUSI TEPUNG JEWAWUT (Setaria italica) DAN TEPUNG IKAN KEMBUNG (Rastrelliger Kanagurta L.)

ABSTRACT The availability of nutrients that a person needs can be met from other than main meals and snacks. One the snacks orsnackswho is becomingtrendiscookies. Cookies generally contain high energy, fat sodium but lack protein iron as well fiber. If cookies are used snack overcome nutritional problems, for example stunting toddlers, besides containing enough energy also has content. Substitution done to increase value product. Sources food rich in include barley flour mackerel flour. This manuscript result research aims determine acceptability content incookieswith substitution an alternative healthy snack. experimental research. manufacture cookie products with millet was carried out at Food Technology Laboratory test organoleptic laboratory Department Nutrition, Poltekkes, Ministry Health, Makassar. made many 4 (four) formulations. Analysis using methodMicro Kjedhaland substanceairon method spectrophotometer. Test resultsKruskal WallisOn acceptability, assessment 25 untrained panelists, formulation concentration 15% 5% favorite test. Protein 1 serving (40 g) contains 5.28 g 2.86 mg iron. Further researchers analyze such fat, folic acid, vitamin B6, B12, so these overcoming anemia, consumer acceptance tests shelf life tests. Keywords: Cookies, millet, puffer fish, protein, Iron, Millet, , Puffer fish