Local Food Research Articles

Local Food Consumption Value Towards Food Destination Image in Sarawak

This study explores the role of local food consumption in enhancing Sarawak's image as a food destination, focusing on the moderating impact of food satisfaction. Drawing on a cross-sectional analysis using a self-administered questionnaire, the study investigates the influence of taste and quality value, health value, price value, emotional value, and prestige value on the food destination image. The sample consists of 181 tourists who visited Sarawak, providing insights into visitors' diverse perspectives and preferences. The data was further analysed using SPSS 28.0 and WarpPLS 8.0. The findings reveal that taste, quality, health, emotional, and prestige value significantly affect the food destination image. However, the study has shown that price value has no significant impact. Surprisingly, food satisfaction does not moderate the relationship between local food consumption value and food destination image. Theoretical implications highlight the need for a more comprehensive understanding of the factors shaping consumers' perceptions. In contrast, practical implications suggest strategic considerations for culinary destinations in marketing campaigns and pricing strategies. Overall, this study contributes valuable insights for destination marketers aiming to attract tourists interested in unique culinary experiences and enhance their overall perception of the destination.

The water footprint of Spanish Ternera de Navarra PGI beef: Conventional versus novel feeding based on vegetable by-products from the local food industry

CONTEXTIn recent years, livestock farming has been in the spotlight. Meat production is blamed for the pollution of aquifers and rivers, as well as for the large amount of water required to feed livestock. This has highlighted the need to find alternative feeding systems for cattle breeding able to reduce food/feed competition. OBJECTIVEIn this context, the present study compares the water footprint (WF) of conventionally fed beef versus beef fed with vegetable by-products from the local agri-food industry. METHODSTwenty-four entire male young bulls were reared under the Ternera de Navarra Protected Geographic Identification (PGI) in the town of Azoz, in Navarra, Spain. Twelve calves were fattened on a diet based on vegetable by-products and fodder and grain to complement the ration (VBP diet) and the remaining animals were fattened with a traditional diet based on concentrate and straw (conventional or control diet). RESULTS AND CONCLUSIONSOnce the fattening was finished and animals were slaughtered, the results showed a larger green, blue and grey WF in terms of m3 per beef cattle for conventionally fed animals compared to those fed with VBP. However, when looking at the efficiency, the results were mixed. Conventionally fed cattle exhibited lower green and grey WFs but a higher blue WF compared to VBP-fed cattle, with values of 9955 l/kg, 1577 l/kg and 1731 l/kg versus 10,147 l/kg, 1457 l/kg and 1831 l/kg of carcass beef, respectively. SIGNIFICANCEThis means that a by-product-based calf diet can reduce blue water use. However, further research is needed on the indirect water pollution associated with animal-fed crop production.

The Impact of COVID-19 on Consumer Perceptions of Local Food Market Channels

The COVID-19 pandemic had a profound impact on food systems. Despite disrupting conventional markets—such as grocery stores—farmers that focused on short supply chains found new market opportunities. As consumers increasingly became concerned with the safety of in-person shopping, some turned to purchasing directly from farmers and markets that carried products marketed as local, organic, and/or sustainable. With these changes in mind, I ask how consumer perceptions of local food systems (LFSs) changed in the two years after COVID-19. If consumers are more aware of local markets, farmers might reorient production to focus on local supply chains and sustainable production methods. To evaluate consumer perceptions, I use survey responses from residents in five communities in the US South in 2019 and 2022. Using a treatment effects model with propensity score matching, I show that residents became more aware of most local market channels, such as specialty retail stores and Community Supported Agriculture (CSA). Some residents were also more likely to have a positive perception of markets that provide fresh vegetables to low-income residents. Finally, residents wanted more investment into markets that make fresh, local products more available, such as community-owned groceries and CSA.

Local Food Culture Festival Management Model in Papua

This research is a continuation of research and service as well as articles presented in international seminars and Bapenas FGDs. Research, PkM, International Seminars and FGDs from BAPENAS that have been carried out provide an illustration that Papua has great potential in local food, especially those made from sago. This is supported by the availability of sago forests and people who are starting to understand the preservation of sago forests and people who are creative in processing sago food in various preparations. However, the community has not yet found the right form to promote local food well and have a big impact. Conditions like this provide an opportunity for the government and academics to play a role in formulating the right strategy and realizing it in a major activity that can be known by many people nationally and internationally. One of the activities that can support the condition of people who are in this position is the government implementing a Local Food Culture Festival which is held on a scheduled schedule every year. This research aims to create a management model for local food culture festivals which is carried out in 2 (two) stages, namely Phase I (2023) sharing knowledge of the research team with festival management experts at UNY as well as concocting a suitable or appropriate form for festival management in Merauke Regency, as well as Benchmarking at several Cultural Festivals organized by the Yogyakarta Special Region Government (DIY) in September 2023, and Phase II (2024) the research team will carry out education and FGDs for 3 days for the Tourism and Culture Offices of Merauke Regency and South Papua Province as well as the candidates festival participants from the local food business community. The results of this research found that organizing a festival requires high synergy from the organizing team itself and from the government and sponsors. The most important thing is that it is necessary to carry out a survey or initial analysis of the festival theme which can describe the vision of the activities, potential and targets to be achieved by the festival. The budget and activity plan must be determined well in advance so that it can be included in the annual expenditure of sponsors or local governments. The selection of the organizing team must also be a professional team or a combination of a professional team and the sponsor, so that the implementation can go according to plan. Apart from that, the community must also be involved or empowered to participate. What is different about festivals held in the Papua region is the very dominant role of local communities involved in helping to improve the economy of the local population and promoting existing Papuan culture, apart from that there is still a lack of third parties who are willing to sponsor festival activities in Papua, especially Papuan cultural and local food festival.

Outbreak of Listeria monocytogenes in hospital linked to a fava bean product, Finland, 2015 to 2019.

Listeria monocytogenes (Lm) is a bacterium widely distributed in the environment. Listeriosis is a severe disease associated with high hospitalisation and mortality rates. In April 2019, listeriosis was diagnosed in two hospital patients in Finland. We conducted a descriptive study to identify the source of the infection and defined a case as a person with a laboratory-confirmed Lm serogroup IIa sequence type (ST) 37. Six cases with Lm ST 37 were notified to the Finnish Infectious Diseases Registry between 2015 and 2019. Patient interviews and hospital menus were used to target traceback investigation of the implicated foods. In 2021 and 2022, similar Lm ST 37 was detected from samples of a ready-to-eat plant-based food product including fava beans. Inspections by the manufacturer and the local food control authority indicated that the food products were contaminated with Lm after pasteurisation. Our investigation highlights the importance that companies producing plant-based food are subject to similar controls as those producing food of animal origin. Hospital menus can be a useful source of information that is not dependent on patient recall.

Effect of The Ratio of Purple Sweet Potato Flour and Rice Crust Flour on The Physical, Chemical, and Sensory Properties of High-Fiber Snack Bar

Dietary fiber, an indigestible component of plants, offers significant health benefits for humans. Creating a high-fiber snack bar can be a substitute for meeting daily requirements for dietary fiber. This research aimed to create snack bar products utilizing locally sourced ingredients, specifically rice crust flour and purple sweet potato flour, with the goal of optimizing the utilization of local food resources and enhancing the diversity of Indonesian cuisine. This study aimed to investigate how the proportion of purple sweet potato flour and rice crust flour influenced the chemical, physical, and sensory characteristics of the high-fiber snack bars that were created. The proportions of purple sweet potato flour to rice crust flour differed across the four snack bar formulas: FI (100%:0%), F2 (90%:10%), F3 (80%:20%), and F4 (70%:30%). The effectiveness index method was employed to determine the optimal formulation for the snack bar. The results indicated that lowering the proportion of purple sweet potato flour would enhance the firmness and color of the snack bar. The dietary fiber content (%db) of each formula was as follows: F1 (18.92 ± 1.43%), F2 (18.33 ± 0.79%), F3 (18.56 ± 2.73%), and F4 (19.48 ± 0.40%). The sensory test results showed a direct correlation between the panelists' preference level and the decrease in the proportion of purple sweet potato flour. Formula F4, consisting of a 70% proportion of purple sweet potato flour and a 30% proportion of rice crust flour, is the optimal formula for creating a snack bar.

Differential consumption pattern of traditional and packed food among rural children

The food consumption pattern of an individual reflects their food choices rather than nutrient intake in their diet. These patterns are strongly related to the health outcomes of the individuals. Home-cooked traditional food items are rapidly replaced by packed food items. As children being the future of any nation, thus their health is very important Therefore, improving the nutrition of these children would help to reduce health risks by promoting healthy food consumption. Present study was carried out during 2021–23 to understand the differential consumption pattern of traditional and packed food items among children in rural areas of Madhya Pradesh and Chhattisgarh. The data pertaining to study were collected using food frequency questionnaire with 2–5 years and 6–14 years old children. The key results indicated that packed food item consumption was dominant among 2–5-year-old children in their diets in NSV (Nutri-SMART villages), and non-NSV as explained maximum variation. However, among 6–14 years old children traditional and packed food items consumption was dominant in NSV, while packed food items were dominant in non-NSV as explained by maximum variation. There is a need to design local food resources based strategies to make aware the children about healthy food items and encourage them to consume by targeting access and availability of such foods.

Empowering Economic Development: A Case Study Analysis of Agricultural Commodity Production in Nepal's Local Markets with a Focus on Farmers and Traders (2021/ 22)

For economic development, Agriculture is the ultimate source of production to survive and manage economy and market system both. Nepal is divers with full of opportunities from the agriculture productions with three distinct geography such as hill, mountains and terai. This study aims to find out the role of consumable agriculture production in the economic development of Nepal. A mixed method approach is planned to conduct this research following the secondary data from the Government of Nepal that cross verified with the traders, farmers and various Key Informant persons using primary data collection tools. Study was conducted during 2022-23 and farmers and traders' data from all seven provinces were contracted and interviewed. The results shows that the role of agriculture production plays a vital role managing food security and economic situation of the Country. The local production is not enough to meet the requirement of Nepal. Import from India, China and Other countries supporting and meeting the requirement so the peoples. The study concluded as the GDP value of the local Production significantly plays a role in the positive development of Nations for the growth and sustainability. However, the local production is the ultimate way out to manage long-term sustainability in the study. Researcher suggesting instead of imports from neighbor country. A local production and traders' management is recommending managing local food production availability as well as growth in economic development.

Food democracy as food security strategy: The case of a Costa Rican tourism town

Tourism communities such as Monteverde, Costa Rica, the site of this study, have been profoundly impacted by the loss of tourism revenue during COVID-19. Faced with intensified food insecurity caused by the cascading impacts of this pandemic, the community has organized initiatives to stimu­late local, sustainable food production to increase food security during the COVID-19 economic recovery. This paper adopts a food democracy framework to analyze restaurants’ regional food purchases, barriers to local purchasing, and tour­ists’ interest in and ability to identify local food products. Our findings show that nearly all restaurant owners identified benefits of purchasing regional food but reported multiple barriers to buying locally. Tourists reported high interest in eating locally produced food but do not have enough information to identify farm-to-fork options. Local food initiative stakeholder inter­views show that emergent strategies demonstrate a move toward food democracy actions by promot­ing communication and co-learning between res­taurants, food producers, and tourists to rein­force principles of food democracy. Based on our find­ings, we recommend (a) strengthening producer-to-restaurant networks, (b) enhancing communication of local food production benefits and responsi­bilities to restaurants, and (c) promot­ing the locally made certification for restaurants to strengthen localized food networks and direct tourists to transformative food strategies underway in Monteverde.

Effectiveness of an Artificial Intelligence-Assisted App for Improving Eating Behaviors: Mixed Methods Evaluation.

A plethora of weight management apps are available, but many individuals, especially those living with overweight and obesity, still struggle to achieve adequate weight loss. An emerging area in weight management is the support for one's self-regulation over momentary eating impulses. This study aims to examine the feasibility and effectiveness of a novel artificial intelligence-assisted weight management app in improving eating behaviors in a Southeast Asian cohort. A single-group pretest-posttest study was conducted. Participants completed the 1-week run-in period of a 12-week app-based weight management program called the Eating Trigger-Response Inhibition Program (eTRIP). This self-monitoring system was built upon 3 main components, namely, (1) chatbot-based check-ins on eating lapse triggers, (2) food-based computer vision image recognition (system built based on local food items), and (3) automated time-based nudges and meal stopwatch. At every mealtime, participants were prompted to take a picture of their food items, which were identified by a computer vision image recognition technology, thereby triggering a set of chatbot-initiated questions on eating triggers such as who the users were eating with. Paired 2-sided t tests were used to compare the differences in the psychobehavioral constructs before and after the 7-day program, including overeating habits, snacking habits, consideration of future consequences, self-regulation of eating behaviors, anxiety, depression, and physical activity. Qualitative feedback were analyzed by content analysis according to 4 steps, namely, decontextualization, recontextualization, categorization, and compilation. The mean age, self-reported BMI, and waist circumference of the participants were 31.25 (SD 9.98) years, 28.86 (SD 7.02) kg/m2, and 92.60 (SD 18.24) cm, respectively. There were significant improvements in all the 7 psychobehavioral constructs, except for anxiety. After adjusting for multiple comparisons, statistically significant improvements were found for overeating habits (mean -0.32, SD 1.16; P<.001), snacking habits (mean -0.22, SD 1.12; P<.002), self-regulation of eating behavior (mean 0.08, SD 0.49; P=.007), depression (mean -0.12, SD 0.74; P=.007), and physical activity (mean 1288.60, SD 3055.20 metabolic equivalent task-min/day; P<.001). Forty-one participants reported skipping at least 1 meal (ie, breakfast, lunch, or dinner), summing to 578 (67.1%) of the 862 meals skipped. Of the 230 participants, 80 (34.8%) provided textual feedback that indicated satisfactory user experience with eTRIP. Four themes emerged, namely, (1) becoming more mindful of self-monitoring, (2) personalized reminders with prompts and chatbot, (3) food logging with image recognition, and (4) engaging with a simple, easy, and appealing user interface. The attrition rate was 8.4% (21/251). eTRIP is a feasible and effective weight management program to be tested in a larger population for its effectiveness and sustainability as a personalized weight management program for people with overweight and obesity. ClinicalTrials.gov NCT04833803; https://classic.clinicaltrials.gov/ct2/show/NCT04833803.

Vendors' handling practices of edible long-horned grasshoppers (Ruspolia differens) products and implications on microbial safety

Vendors' handling practices of edible long-horned grasshoppers (Ruspolia differens) products and implications on microbial safety

Local Goods Market of Nagaland: A Synoptic View

Rural markets for local goods are progressively growing, with the Government and many local food advocates promoting the need and importance of local food and products. Consumers preference towards local products took a drastic twist, evidently more so aftermath of the recent Covid-19 pandemic and its subsequent lockdowns. The importance of local foods and its availability took precedence over foods sourced from urban markets. Such shift in rise and demand of rural markets and local foods necessitates marketing intervention through proper planning and implementation of marketing strategies. Rural marketing when effectively and efficiently put into practice will serve as a catalyst for self-reliance and self-sufficiency nation. Nagaland is witnessing gradual rise in the advent of local ventures and entrepreneurship. This paper attempts to understand how marketing activities for local goods are implemented in Nagaland. The study also has the development of a model as an objective to encourage local marketers for effective marketing strategy. The study is based on both primary data and secondary data. The primary data were collected through an interview schedule and a face-to-face personal interview from the sample respondents, selected using purposive non-probability sampling method on two different phases. Secondary data were collected from literatures and reports relevant to the study. The data collected through interview schedules were analysed using descriptive method of statistical analysis. The responses from the face-to-face personal interview are summarized and discussed under five classifications. The results of the study show the importance of local goods as a self-reliant element. There is evidence of some very prominent practice of marketing strategies such as branding, packaging, labelling, etc. However, based on the findings, the study concludes that there is a need for extensive promotion and awareness strategies in Nagaland for rural or local products to influence the customer buying decisions by creating more demand.

Toxic heavy metals in a landfill environment (Vientiane, Laos): Fish species and associated health risk assessment

Leachates from municipal landfills introduce toxic heavy metals into water, causing bioaccumulation. This study assesses metal levels and potential human health risks associated with consuming Anabas testudineus and Channa striata. Inductively coupled plasma mass spectrometry detected Cd, Cu, Cr, Ni, Pb, and Zn in both fish species. Leachate metal concentrations meet international discharge standards, Cd, Cr, and Pb in the fish exceed the international accepted values. Gastrointestinal tract+liver samples show significant variation between species, particularly in Cd and Pb. EDI, THQ/HI, and TR for the both species fall below TDIs, lower than the limit of 1, and within the acceptable range of the US-EPA permissible limit, respectively. Fish consumption appears safe regarding carcinogenic risk, but exceeding metal limits could impact heavy metals accumulation in the local food chain. Raising public awareness is crucial, and governmental agencies and environmental organizations should enhance waste treatment technologies and enact relevant health legislation.

Effect of Substitution of Cowpea Sprouts Flour (Vigna unguiculata L.) and Sorghum Flour (Sorghum bicolor L.) of Chemical Quality and Organoleptic Quality on Biscuits as Supplementary Feeding Recovery for Protein Energy Malnutrition School Age Children

Abstract: Malnutrition status in school-age children (5 – 12 years) based on BMI/U nationally reaches 9.2% (very thin category 2.4% and thin 6.8%) while the prevalence of malnutrition in East Java Province is 8% and Malang city region is 7.69%. Overcoming PEM in school-age children by providing diet therapy in the form of Providing Supplementary Food to School Children (PMT-AS). Additional food based on local food ingredients using cowpea sprout flour (Vigna unguiculata L.) and sorghum flour (Sorghum bicolor L.). The aim of the research was to analyze the effect of substitution of cowpea sprout flour and sorghum flour on the chemical quality and organoleptic quality of biscuits as PMT for PEM school-age children. This type of experimental research with a RAL design consists of 4 treatment levels with 3 repetitions, namely P0 (100:0:0), P1 (40:55:5), P2 (40:45:15), P3 (40:35:25). The chemical quality results of biscuits using the calculated value method are carbohydrate content (59.27 – 62.27 g/100 g), protein content (7.31 – 10.56 g/100 g), fat content (16.16 – 16.64 g/100 g), and energy value (423.75 – 428.45 Kcal). The organoleptic quality of biscuits had a significant effect on the panelists’ liking for color (p=0.000), taste (p=0.000), and aroma (p=0.000) but did not have a significant effect on texture (p=0.221). The best formulation of PMT biscuits with the substitution of cowpea sprout flour and sorghum flour for PEM school-aged children is treatment P2 (40:45:15).

Development and innovation of locally inspired food products by Micro, Small, and Medium Enterprises (MSMEs) in Central Java, Indonesia

Indonesia possesses significant and diverse potential in local food production. The diversity has created ideal conditions for the production of a wide variety of local foods rich in flavors and nutritional value. This research aims to assess the extent of product development and innovation by Micro, Small, and Medium Enterprises (MSMEs) in Central Java, Indonesia, in responding to market challenges in producing locally-inspired food products. The research method involved a survey of 50 MSMEs producing local food products in five districts of Central Java, namely Grobogan, Banyumas, Semarang, Sragen, and Wonosobo, with 10 MSMEs sampled from each district using purposive sampling technique. Data analysis is conducted descriptively and through a literature review. The results of the study indicate that MSMEs have a high ability to create various locally-sourced food products, modify food products, believe in the originality of their products, and make efforts to brand the products they produce. Furthermore, the research also reveals a high level of innovation in marketing strategies carried out by MSMEs, including their ability to try new things in product marketing, openness to new marketing ideas, continuous product improvement, and the development of new product models.

Assessment of Indigenous Hill People of Meghalaya, India regarding Household Food Access

Background: While the broad issue of food security has generally received attention of the researchers, the particularities in hills and mountains has remained neglected. Thus, to provide some insights on food insecurity regarding mountain specificities, the current study aims to evaluate household food access of indigenous hill people in Meghalaya, India. Methods: Food access is a measure of household’s ability to acquire available food over a given period.  In the current study, a sample of 900 people from indigenous population were randomly selected from rural Khasi, Garo and Jaintia Hills of Meghalaya. Household food access was explored with the following indicators: household wealth and income; household dietary diversity score (HDDS), and food consumption score (FCS). Data collection was done during December, 2019 to September, 2020. Results: The sample households are characterised by the predominance of marginal farmers (93% to 97%). Most of them were in the category of borderline food security with the FCS of between 21.5 to 35.0. Starchy staples were considered the main component of their diet. Their dietary diversity was significantly correlated with income (correlation coefficient=0.22) and wealth (correlation coefficient=0.38) at 0.01 level of significance. Conclusion: As dietary diversity at household is related to income and wealth, scarcity of income and wealth regarding indigenous hill population was an obvious reason for poor dietary diversity and the resultant poor dietary quality at the household level. To increase local food production and improve dietary diversity of indigenous hill people, revitalizing and strengthening local food systems is of great significance.

Productive Specialty Eggplant Cultivars Suitable for Small Farms in the Southeastern Coastal Plain

Specialty eggplants (Solanum melongena L.), cultivars with fruit shapes, sizes, and colors different from the typical teardrop-shaped, dark purple eggplant fruit, are an underproduced vegetable commodity in the southeastern United States. Seven cultivars representing seven different fruit types were grown in Charleston, SC, USA, in Spring and Fall 2018 and 2019 to assess cultivar productivity and net return. Despite year-to-year variability, Hansel (Chinese type), Millionaire (Japanese type), and Gretel (white fruit) generally had greater weights of both marketable (US Fancy and No. 1 fruit) and edible (US Fancy, No. 1 and No. 2) fruit than Fairy Tale (Sicilian type) and Patio Baby (Indian type), whereas the globe-fruited cultivars Black Beauty (heirloom) and Rosa Bianca (Italian type), had intermediate yields. Yields of plants after ratooning in the fall were lower than in the spring before ratooning. Prices per carton paid by local food hubs for US Fancy, No. 1, and No. 2 fruit were two to three times greater than wholesale terminal market prices. Nevertheless, fruit weights were a greater determinant of net returns than prices were. Growers in the southeastern coastal plain can maximize net returns from specialty eggplant crops by choosing cultivars that produce high fruit weights.

Techno-economic analysis of dry noodle products based on sago flour enriched with anchovy flour

Sago (Metroxylon sp.) is a local food commodity producing carbohydrates that can be used as an alternative to wheat flour in noodle making. The weakness of sago starch is its relatively low protein content. Adding anchovy flour (S. Indicus) can increase the nutritional value of dried sago noodles. This study aims to evaluate the feasibility of investment, namely the study of technical and economic performance in establishing a dry noodle industry based on sago flour enriched with anchovy flour. The research uses descriptive methods to obtain an overview of situations or events. The analysis uses primary and secondary data from direct observation in the production process and literature studies. The results showed that technical performance could be achieved at a production capacity of 10 kg of sago flour per day with a yield of 85%. This industry has an NPV value of IDR 114,882,352, an IRR of 35.36%, a Net B/C of 1.08, and a PBP of 37 months. Based on the techno-economic study, the industrial design of dry noodles based on sago flour and anchovy flour is feasible to run.

Anti-oral streptococci and anti-biofilm properties of Etlingera pavieana essential oil and its bioactive compounds proposed for an alternative herbal mouthwash

Oral streptococci are the major group of bacteria in the oral cavity. Some of their species cause oral diseases that may lead to tooth loss and quality-of-life reduction, such as dental caries. One of prevention techniques to promote oral health is rinsing mouthwash after toothbrushing. This study aimed to determine the potential uses of local food, also remedy, plant in Thailand called Reaw-Horm or Etlingera pavieana for alternative herbal mouthwash. The essential oil from E. pavieana rhizome (Eo) is used for anti-streptococci including Streptococcus mutans and Streptococcus sobrinus and anti-biofilm activities. The main components of Eo are methyl chavicol (MC) and trans-anethole (TA). The disk diffusion method showed the inhibition zone of Eo in a dose-dependent manner. The minimum inhibitory concentration (MIC) of Eo and TA was >1.6 % v/v, and 0.4 % v/v of MC. Regarding anti-biofilm activities, MC showed nearly equal anti-biofilm formation of S. mutans and S. sobrinus, whereas Eo and TA acted toward S. sobrinus more than S. mutans biofilm. Sub-MIC killing effects on cells under biofilm were observed in Eo and MC. Therefore, MC was recommended as an active compound for anti-streptococci activities. Biocompatibility of Eo and MC were shown to be safe for epidermal cell lines. Herbal mouthwashes containing Eo were developed and had antioxidant and antimicrobial actions with established for 3 months. This study provides in vitro support on the use of herbal mouthwash with antioxidant and antimicrobial activities for dental caries prevention and well-being of individuals.

Development of local food products hedonic test of cassava sago lempeng with the addition of fish powder formula

Due to its geographical location, Ternate is vulnerable to natural disasters. In times of crisis, the community requires emergency disaster food. Preferably, this food should be sourced from the local area. Sago plates made from cassava, a staple food in the region, are commonly consumed by the people of Ternate. Substituting food ingredients has the potential to enhance sago plate products. In Ternate, fish is a crucial commodity and is widely consumed by the community, particularly tuna due to its high protein and omega-3 content. The objective of this study is to develop a food product wherein yellowfin tuna is used as a substitute for sago plate sigkong. The research is an intervention/experimental study that employs three formulas- F1, F2, and F3- with F1, F2, and F3 containing 10%, 15%, and 20% yellowfin tuna powder, respectively. A hedonic test was conducted to assess the favorability level of the three formulas. The test results indicated that F1, F2, and F3 were “slightly liked to liked,” with a score of 6 to 7 in terms of appearance, color, aroma, texture, and taste. The study’s conclusion is that the F3 formula, containing 20% yellowfin tuna powder, is the most preferred.