FORTIFIKASI ENBAL DENGAN TEPUNG IKAN LAYANG SEBAGAI PANGAN FUNGSIONAL KHAS KEPULAUAN KEI, MALUKU TENGGARA

Abstract

Southeast  Molucca, a regency in Kei Island, is rich in natural resource including nutritious marine foods. These resources are potential for further development as functional ingredient. Enbal, a traditional food in the region, is made from cassava; it contains a large amount of carbohydrate, but limited amount of other nutrients. To enhance nutritional value, fortification using mackerel scad (Decapterus sp) flour into enbal can be a promising option.Naturally, cassava contains active compound skopoletin, while the fish flour is a source of iron (Fe) as a functional ingredient. Functional food represents a type of food containing bioactive compounds enabling to provide beneficial physiological effects on health.