PROXIMATE COMPOSITION AND NUTRITIONAL QUALITY ASSESSMENT OF CORN AND NIKE FISH (AWAOUS MELANOCEPHALUS) BISCUITS (BIJAK)

Abstrak

Food security remains a critical challenge in Indonesia, particularly in ensuring access to nutritious foods capable of addressing chronic malnutrition and supporting sustainable community health. Gorontalo Province possesses abundant local food resources, including corn (Zea mays) and endemic Nike fish (Awaous melanocephalus), which have substantial potential for food diversification and nutritional enhancement. This study aimed to determine the proximate composition and evaluate the nutritional quality compliance of Corn and Nike Fish Biscuits (BIJAK) as an alternative local functional food product. A quantitative descriptive approach was employed using laboratory-based proximate analysis. The parameters analyzed included moisture, ash, fat, protein (via the micro-Kjeldahl method), and carbohydrate contents (calculated by difference). Data were analyzed descriptively and compared with the quality requirements specified in the Indonesian National Standard for biscuits (SNI 2973:2011). The laboratory results revealed that BIJAK biscuits contained 9.14% moisture, 1.11% ash, 36.00% fat, 7.46% protein, and 43.89% carbohydrates. The ash and fat contents successfully complied with SNI requirements, whereas the moisture, protein, and carbohydrate contents did not meet the established standards. The exceptionally high fat content indicates considerable energy density, while the acceptable ash content validates the presence of beneficial minerals derived from the local ingredients. However, the high moisture retention and sub-optimal protein levels suggest that strict formulation optimization and mechanical processing standardizations are necessary. Overall, BIJAK biscuits demonstrate promising potential as a locally sourced food diversification product utilizing Gorontalo’s indigenous agricultural and fishery resources, provided that future structural refinements are implemented to stabilize its macronutrient balance.