Herlixon Yesaya Lutang Pengarang FRANS UMBU DATTA Dosen Pembimbing 2 ANNYTHA INA ROHI DETHA Dosen Pembimbing 1 Frans Umbu Datta Penguji 1 Agus Saputra Penguji 2 Annytha Ina Rohi Detha Ketua Penguji

Stunting is a condition that hampers a child's growth and development, characterized by indicators of height for age (HAZ) or length for age (LAZ). This research explores the potential of biscuits made from mackerel fish flour (Rastrelliger sp.), known for its high nutritional value. The flour is processed using nanotechnology to preserve its nutritional content and enhance its utility in food products, with the hope of helping to address malnutrition issues. This study encompasses three main stages: creating nanotechnology-based fish flour, making biscuits using that fish flour, and analyzing the composition of vitamins and minerals in the biscuits. The process is conducted with five different treatments, namely the addition of fish flour in the amount of 0 g (F1) as the control, 5% (F2), 10% (F3), 15% (F4), and 20% (F5) of the total amount of wheat flour. High Performance Liquid Chromatography (HPLC) and the Association of Official Analytical Collaboration (AOAC) were used to assess the content of each vitamin (A, D, E, B1, B6, Folate) and minerals (Mg, Fe, Zn, Ca, Phosphorus). The sample used was the F5 20% treatment (40g) due to its higher nutritional content compared to other treatments. The research results show that the biscuit product made from sardine flour (Rastrelliger sp.) based on nanotechnology contains 202.5 RE of vitamin A, 4.98 mg/kg of vitamin D, 4.98 mg/100g of vitamin E, 4.90 mg/kg of vitamin B1, 33.1 mg/kg of vitamin B6, 2.71 mg/kg of folate, while the mineral content includes Magnesium (Mg) at 64.3 mg/100g, Iron (Fe) at 3.95 mg/100g, Zinc (Zn) at 2.10 mg/100g, Calcium (Ca) at 271 mg/100g, and Phosphorus at 325 mg/100g.