Corn Diversification through Training on Tuna Fish Bone Flour-Fortified Cookies in Pilolalenga Village, Gorontalo Regency
DOI:
https://doi.org/10.33394/jpu.v7i3.21483Keywords:
Community Empowerment, Cookies, Corn Flour, Fish Bone Flour, Food DiversificationAbstract
This community service program aims to enhance the knowledge and practical skills of members of the Karya Nyata Farmer Group, local housewives, and the Karang Taruna in local food diversification through the production of corn flour cookies fortified with tuna fish bone flour. The program introduced an innovative value-added food product utilizing locally available agricultural resources and fishery by-products while promoting local food diversification and the sustainable utilization of fishery waste. The activities were implemented through the Thematic Community Service Program (KKN Tematik I) of the State University of Gorontalo using a Participatory Action Research (PAR) approach. The implementation process included local potential identification, program planning, hands-on training, and program evaluation using pre-test and post-test assessments, participant response questionnaires, and organoleptic evaluation. Pre-test and post-test data were analyzed descriptively and presented as percentages. The participants' average knowledge score increased markedly from 41.8% in the pre-test to 85.8% in the post-test. Two cookie variants, chocolate and vanilla, were successfully produced and received favorable acceptance from the panelists. The chocolate variant achieved a higher overall acceptability score (4.36) than the vanilla variant (3.86). Overall, the program effectively improved participants' knowledge and practical skills in processing corn flour and tuna fish bone flour into acceptable value-added food products, thereby supporting local food diversification and promoting the sustainable utilization of fishery by-products.
References
Adnan, M., Butt, M. S., Pasha, I., & Shahid, M. (2025). Development of cookies from wheat-yellow/white maize composite blends and their physical and sensory evaluation. PLoS One, 20(6), 1–17. https://doi.org/10.1371/journal.pone.0326532
Aini, N., Sustriawan, B., Olivia, N. ., & Mela, E. (2025). Sensory profile, preference and nutritional value of gluten-free cookies made from corn flour, sweetened with sucrose and coconut crystal sugar. Food Research, 9(3), 292–302.
Andhikawati, A., Junianto, Permana, R., & Oktavia, Y. (2021). Nutritional Composition Of Fish For Human Health. Marinade, 04(02), 76–84.
Anggraeni, A. N., Solichah, K. M., & Puspitasari, D. (2025). Development of processed tuna fish bone flour nuggets (Thunnus sp) and analysis of calcium content. JIPANG, 07(02), 49–59.
Asikin, A. N., Kusumaningrum, I., & Hidayat, T. (2024). Chemical characteristics of butter cookies with knife-fish (Chitalla sp.) bone flour addition as a healthy snack of high calcium. Food Research, 8, 78–83. https://doi.org/10.26656/fr.2017.8(2).046 Abstract
Bourassa, M. W., Abrams, S. A., Belizán, J. M., Boy, E., Cormick, G., Quijano, C. D., Gibson, S., Gomes, F., Hofmeyr, G. J., Humphrey, J., Kraemer, K., Lividini, K., Neufeld, L. M., Palacios, C., Shlisky, J., Thankachan, P., Villalpando, S., & Weaver, C. (2022). Interventions to improve calcium intake through foods in populations with low intake. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1511, 40–58. https://doi.org/10.1111/nyas.14743
BPOM. (2012). BPOM (The Indonesian Food and Drug Administration). Good food production practices for home industries. Jakarta, Indonesia: BPOM.
BPS. (2024). Dungaliyo Subdistrict in Figures 2024. Gorontalo Regency Statistics Office, Gorontalo, Indonesia.
BSN. (2006). SNI 01-2346-2006: Guidelines for organoleptic testing. Jakarta, Indonesia: National Standardization Agency of Indonesia.
Carlos Claire, S., & Peñalber, M. R. (2025). Cookies fortified with corn-based sagip nutri powder. Journal of Chemistry and Nutritional Biochemistry, 6(2), 1–15.
Dali, F. A., & Kaharu, A. (2025). Community outreach on Good Manufacturing Practices for dried Anchovy (Stollephorus sp.) processing in Katialada Village, Kwandang Subdistrict. Nanggroe : Jurnal Pengabdian Cendikia Nanggroe, 4(10), 150–155. https://doi.org/10.5281/zenodo.14930973
Fariroh, I., Harsanti, R. S., Munandar, Denna Eriani Sundahri, S., & Usmadi, U. (2024). Processing and packaging of cookies produced from local corn flour in Jubung Village, Jember Regency. Kumawula, 7(1), 88–97. https://doi.org/10.24198/kumawula.v7i1.50849
Hussain, S., Alamri, M. S., Mohamed, A. A., Ibraheem, M. A., Qasem, A. A. A., Shamlan, G., & Ababtain, I. A. A. (2022). Dough performance and quality evaluation of cookies prepared from flour blends containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) gums. Molecules, 27, 7217, 1–17. https://doi.org/10.3390/ molecules27217217
Kaugi, R. W., Kariuki, J. G., Odongo, A. O., Koech, M. J., & Njoroge, H. C. (2023). Impact of food hygiene and safety training on knowledge, attitude, and practices of food hygiene and safety practices among food handlers in boarding schools of Embu County, Kenya. International Journal of Community Medicine and Public Health, 10(12), 4660–4668. https://doi.org/10.18203/2394-6040.ijcmph20233760
Kemmis, S., McTaggart, R., & Nixon, R. (2014). The Action Research Planner: Doing Critical Participatory Action Research. Springer. Singapore. https://doi.org/10.1007/978-981-4560-67-2
Kopparapu, N. K., Duan, Y., Huang, L., & Katrolia, K. (2022). Review on utilisation of corn gluten meal , a by-product from corn starch industry for production of value-added products. International Journal of Food Science and Technology, 57, 5592–5599. https://doi.org/10.1111/ijfs.15541
Liu, L., Zhao, Y., Zeng, M., & Xu, X. (2024). Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway. Food Research International, 178. https://doi.org/10.1016/j.foodres.2023.113914.
Prastiwi, A. P., Karyantina, M., & Suhartatik, N. (2026). Characteristics of cookies substituted with sweet corn (Zea mays L) flour with the variation of baking time. Agrobioteknologi, 3(1), 22–29.
Qi, Y., Wang, W., Yang, T., Ding, W., & Xu, B. (2025). Maillard reaction in flour product processing: mechanism, impact on quality, and mitigation strategies of harmful products. Foods, 14, 2721, 1–26. https://doi.org/10.3390/foods14152721
Rolandelli, G., Favre, L. C., Mshicileli, N., Vhangani, L. N., Farroni, A. E., van Wyk, J., & Buera, M. del P. (2021). The complex dependence of non-enzymatic browning development on processing conditions in maize snacks. LWT, 147, 111636. https://doi.org/10.1016/j.lwt.2021.111636
Sitepu, G. S. B., Andayani, S. N., Setiabudi, G. I., Maharani, M. D. K., & Panjaitan, F. C. A. (2023). Healthy cookies : nutritious food innovation through fortification by-products of Tuna ( Thunnus sp .) fish bone flour. Advances in Tropical Biodiversity and Environmental Sciences, 7(2), 55–62. https://doi.org/10.24843/ATBES.v07.i02.p03
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
Copyright (c) 2026 The Author(s)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
