Modification of the Addition of Sago Worm Flour (Rhynchophorus ferrugineus) on the Organoleptic Quality, Acceptability Level, and Nutritional Content of Cilok

Background: Adequate nutritional intake plays an essential role in improving human resource quality, particularly among school-aged children who remain vulnerable to nutritional deficiencies, including inadequate protein intake. One strategy to address this issue is the development of nutritious snack foods. Cilok, a popular Indonesian snack made primarily from tapioca flour, generally has low protein content. Sago worms (Rhynchophorus ferrugineus), which are rich in protein and essential amino acids, have potential as an alternative protein source. Objective: This study aimed to analyze the effect of adding sago worm flour on the organoleptic quality, acceptability, and nutritional content of cilok "Cilokgu". Methods: An experimental design was used with a Completely Randomized Design (CRD) involving three formulations of sago worm flour addition: 5%, 7.5%, and 10%, each with three replications. Organoleptic tests were conducted using semi-trained panelists (n=41) to evaluate color, aroma, taste, texture, appearance, and overall acceptability. The selected product was further analyzed for nutritional content. Results: The addition of sago worm flour significantly affected color, taste, texture, appearance, and overall acceptability (p