Exploring Catfish (Clarias sp.) Flour and Moringa Leaves as Dual Functional Ingredients in the Development of Protein-Rich Fish-Based Cookies

Prayitno, Sutrisno Adi; Utami, Dwi Retnaningtyas; Dini, Khoiroh Inda; Salsabila, Andalusia Trisna; Rahim, Andi Rahmad; Islam, Azril Akhmad Nur

doi:10.21608/ejabf.2025.427622.6664

Exploring Catfish (Clarias sp.) Flour and Moringa Leaves as Dual Functional Ingredients in the Development of Protein-Rich Fish-Based Cookies

Document Type : Original Article

Authors

¹ Study Program of Food Technology, Faculty of Agriculture, Universitas Muhammadiyah Gresik, Jl. Sumatera No. 101, Gn. Malang, Randuagung, Kebomas District, Gresik Regency, East Java 61121, Indonesia.

² Study Program of Aquaculture, Faculty of Agriculture, Universitas Muhammadiyah Gresik, Jl. Sumatera No. 101, Gn. Malang, Randuagung, Kebomas District, Gresik Regency, East Java 61121, Indonesia.

10.21608/ejabf.2025.427622.6664

Abstract

Functional foods have gained increasing attention due to their ability to provide health benefits beyond basic nutrition. This study aimed to evaluate the nutritional composition, mineral content, total phenolic compounds, and antioxidant activity of cookies enriched with catfish (Clarias sp.) flour and moringa (Moringa oleifera) leaf flour. A completely randomized design (CRD) was applied with four formulations: control (A), 5% catfish flour + 5% moringa leaf flour (B), 10% catfish flour + 5% moringa leaf flour (C), and 15% catfish flour + 10% moringa leaf flour (D). Proximate analysis followed AOAC methods, while calcium and iron were determined using Atomic Absorption Spectrophotometry. Total phenolics were quantified using the Folin-Ciocalteu method, and antioxidant activity was assessed by DPPH radical scavenging assay. The results showed that protein content increased from 7.5% in the control to 14.3% in the highest substitution, while fat content rose from 15.8 to 17.5%. Carbohydrates decreased from 65.1 to 58.5%, whereas ash content increased from 1.4 to 2.1%. Calcium and iron concentrations improved from 50 and 2.0mg/100g to 120 and 4.2mg/ 100g, respectively. Total phenolic content increased from 1.1 to 5.0mg GAE/g, with antioxidant activity rising from 12.5 to 42.1%. These findings demonstrate that catfish flour and moringa leaves act synergistically as dual functional ingredients, significantly enhancing both nutritional quality and antioxidant capacity of cookies. The novelty of this study lies in combining fish-based protein with plant-derived bioactives, offering a sustainable approach to developing locally sourced functional foods. The product shows potential as a healthy alternative snack to help address protein-energy malnutrition and micronutrient deficiencies.

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