Nutrition contents and sensory characteristics of the instant papeda enrich with laor (polychaeta) as supplementary food for pregnant woman

Papeda is a traditional Maluku food made from sago flour and is usually consumed with fish and yellow sauce. The addition of laor flour (Polychaeta), one of the most distinctive biota of Maluku water which is greatly demanded by the people, will enrich the nutritional value of papeda. This study aims to analyze the effect of adding laor (Polychaeta) on papeda toward the nutrition content and evaluation of sensory. Skipjack tuna is substituted by Laor (Polychaeta) with a ratio of 100%:0% (PI); 80%:20% (PIKL1); 70%:30% (PIKL2) and 60%:40% (PIKL3). parameters measured are protein, carbohydrate, fat, energy, iron and zinc. Sensory evaluation (hedonic) performed by untrained panelists. Statistical analysis of nutrition content by One Way Anova test 95% CI and Friedman for sensory evaluation. A significant addition of laor (Polychaeta) in papeda increases the energy, protein, Fe and Zn as well as sensory evaluation toward the flavor and aroma. Papeda with 40% laor substitution gives the highest energy, protein, Fe and Zn distinguished from color, flavor, aroma and texture. Papeda with laor (Polychaeta) substitution meets the requirements of supplementary food for the pregnant women so it can be used as an supplementary food for them with local food-based.