https://ijirss.com/index.php/ijirss <p>International Journal of Innovative Research and Scientific Studies (IJIRSS) is a forum to exchange applied research and knowledge across multiple distinct academic disciplines or fields of study. It caters to interdisciplinary, multidisciplinary, and transdisciplinary research and innovation in emerging fields of scientific studies.</p> <p>Open Access Policy: This journal operates under an Open Access model, providing free and unrestricted access to readers worldwide. Article Processing Charges (APCs) are covered by the authors or their affiliated institutions.</p> <p>Journal Ranking</p> <ul> <li>Scimago: Q3 (<strong>2024</strong>) (Multidisciplinary Category)</li> <li>Impact Score: 1.40</li> <li>IDEAS/RePEc Simple Impact Factor: 0.11</li> </ul> <p>Rapid Publication Timeline: Submitted manuscripts undergo a rigorous peer-review process, with initial editorial decisions communicated to authors within approximately 20 working days of submission. Following acceptance, the publication process is completed within 10 days (based on median values for articles published in 2025).</p> <p>Reviewer Recognition: In recognition of their essential contributions, reviewers who submit timely and comprehensive peer-review reports are awarded discount vouchers. These vouchers can be applied toward the APC of their next submission to the journal.</p> <h3 class="" data-start="98" data-end="121"><strong data-start="102" data-end="121">Indexing Policy</strong></h3> <p class="" data-start="123" data-end="370">Indexing of published articles is solely at the discretion of indexing databases and services. As a publisher (or editor), we do not have any control over the indexing process, including decisions regarding inclusion or the timeline for coverage.</p> <p class="" data-start="372" data-end="623"><strong><em>We cannot guarantee that any specific article will be indexed by a particular database, nor can we influence how or when this may occur. Indexing decisions are made independently by each indexing platform according to their own criteria and schedules.</em></strong></p> <p class="" data-start="625" data-end="789">As such, indexing is not part of our operational responsibilities. We kindly request all authors to understand this distinction and manage expectations accordingly.</p> <p class="" data-start="791" data-end="987"><strong data-start="791" data-end="807">Please note:</strong> <strong><em>The Article Processing Charge (APC) is non-refundable once the article has been published</em></strong>, except in cases where publication is canceled due to an error or decision from our side.</p> Innovative Research Publishing en-US International Journal of Innovative Research and Scientific Studies 2617-6548 https://ijirss.com/index.php/ijirss/article/view/11969 <p>The nutritional status of elementary school-aged children is a major concern because it affects their growth, cognitive development, and academic achievement. Children’s snack consumption patterns in Indonesia tend to be unhealthy, thereby increasing the risk of malnutrition and stunting. This study aims to analyze the effect of adding Sacha Inchi oil on the organoleptic quality and nutritional content of omega-3-rich <em>mocaf </em>flour-based <em>snack bars </em>as a functional food alternative for elementary school children. The study employed a laboratory experimental design with three different formulations varying the proportions of <em>mocaf </em>flour and Sacha Inchi oil. Organoleptic and hedonic tests were conducted on 30 semi-trained panelists to evaluate attributes such as color, taste, aroma, and texture. Nutritional analysis was performed via proximate analysis (carbohydrates, protein, fat, moisture, ash) and omega-3 testing at the BRIN laboratory. The results showed that <em>the snack bar </em>formulation with a 30% <em>mocaf </em>flour and 4% Sacha Inchi oil ratio (F3) was most preferred by panelists in terms of color, taste, aroma, and texture. ANOVA statistical analysis revealed significant differences in color and taste attributes, but no significant differences in aroma and texture among the formulations. The nutritional content of the best formulation (F3) per serving (50 g) is as follows: energy 218 kcal, protein 3.7 g, fat 8.96 g, fiber 30.78 g, and omega-3 75 mg. The study indicates that the addition of Sacha Inchi oil to <em>mocaf-based snack bars </em>can improve organoleptic quality and nutritional content, making them a potential healthy snack alternative to support the nutritional status of elementary school-aged children. Further research is recommended to test the product’s shelf life and nutritional stability during storage.</p> Dian Histifarina Nur kartika Mayasti Nurmalinda Nurmalinda Nelson Hasdy Kario Hari Hariadi Copyright (c) 2026 https://creativecommons.org/licenses/by-nc/4.0 2026-11-03 2026-11-03 9 11 1 5 10.53894/ijirss.v9i11.11969