Physical and Chemical Characteristics of Biscuits with Catfish Flour (Clarias batrachus) Addition
Abstract
Fish flour is an important source of animal protein because it contains complex amino acids such as lysine and metinine which are found in animal and fish feeds. Biscuits are snacks that are easy to get and are liked by many people. The purpose of this study was to determine the effect of different characteristics of catfish flour biscuits with the addition of each concentration treatment on the physical, chemical and organoleptic properties of catfish biscuits (0%, 5%, 10%, 15%). The research method used a Completely Randomized Design of One Component Factors with four treatments B0, B1, B2 and B3. Research analysis carried out included chemical properties (moisture content, ash content, protein content, fat content) and color test. The results of this study indicate that biscuits with the addition of catfish flour obtained a moisture content between 4.96-4.53%, ash content 2.19-4.07%, fat content 62.95-78.23%, protein content 6.74 -8.68%, Color between 10.73-7.73%, Texture between 24.01-23.18%. The color test results with the addition of catfish flour can reduce the value of the color test.
Keywords
Full Text:
PDFReferences
Aprianita, N. dan Wijaya, H. 2010. (2010). Nasional Indonesia Biskuit Sni 01-2973-1992. Academia.Edu, 16.
Hermanto, H., & Susanty, A. (2020). Karakteristik Fisikokimia dan Sensoris Biskuit dengan Penambahan Tepung Ikan Toman (Channa micropletes). Jurnal Riset Teknologi Industri, 14(2), 253. https://doi.org/10.26578/jrti.v14i2.6182
Kurniadi, M., Angwar, M., Miftakhussolihah, M., Affandi, D. R., & Khusnia, N. (2019). Karakteristik Cookies Dari Campuran Tepung Ubikayu Termodifikasi (Mocaf), Tempe, Telur, Kacang Hijau Dan Ikan Lele. Jurnal Dinamika Penelitian Industri, 30(1), 1. https://doi.org/10.28959/jdpi.v30i1.4096
P.A.N, I., & Ayustaningwarno, F. (2013). Pengaruh Substitusi Tepung Daging Ikan Lele Dumbo (Clarias Gariepinus) Dan Tepung Ubi Jalar Kuning (Ipomoea Batatas L.) Terhadap Kandungan Zat Gizi Dan Penerimaan Biskuit Balita Tinggi Protein Dan Β-Karoten. Journal of Nutrition College, 2(1), 89–97. https://doi.org/10.14710/jnc.v2i1.2102
Pramandani Merita, Razak, M., & Sulistiastik. (2017). Pengembangan Makanan Pendamping Air Susu Ibu (MPASI) Berbasis Tepung Ikan Patin (Pangasius Sp.) dan Tepung Kecambah Kedelai (Glycine Max) untuk Biskuit Balita Gizi Kurang Usia 12-24 Bulan. Jurnal Ilmiah, 27(1), 30–38.
Pratama, R. I., Rostini, I., & Liviawaty, E. (2014). Karakteristik Biskuit Dengan Penambahan Tepung Tulang Ikan Jangilus (Istiophorus Sp.). Jurnal Akuatika Indonesia, 5(1), 30–39.
Sari, D. P., Nopianti, R., & Baehaki, A. (2018). Karakteristik Sensori dan Fisiko-Kimia Crackers dengan Penambahan Tepung Ikan Sepat Siam (Trichogaster pectoralis). Jurnal FishtecH, 6(2), 115–125. https://doi.org/10.36706/fishtech.v6i2.5843
Setyawati, R., Dwiyanti, H., & Aini, N. (2017). Suplementasi Tepung Ikan-Tempe pada Biskuit Ubi Kayu sebagai Upaya Penanggulangan Kurang Energi Protein pada Ibu Hamil. Prosiding Seminar Nasional Pengembangan Sumber Daya Perdesaan Dan Kearifan Lokal Berkelanjutan VII, November, 314–323.
Widyaniputria, R. F., Dahlia, N. N., Nur’utami, D. A., & Nurwitri, C. (2020). Penambahan Tepung Ikan Lele Dan Tepung Kedelai Pada Biskuit Modified Cassava Flour Untuk Lansia. Jurnal Agroindustri Halal, 6(1), 077–086. https://doi.org/10.30997/jah.v6i1.2507
AOAC. 2005. Official methods of analysis. AOAC (Association of Official Analytical Chemists) International. Washington DC : Association of Official Analytical Chemists.
Buckle, K.A, R.A Edwards, G.H. Fleet, and M. Wootton. 2009. Ilmu Pangan ( Food Science ). Jakarta: Penerbit Universitas Indonesia (UI-Press).
DOI: https://doi.org/10.26877/asset.v5i1.15223
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Advance Sustainable Science, Engineering and Technology (ASSET)
E-ISSN: 2715-4211
Published by Science and Technology Research Centre
Universitas PGRI Semarang, Indonesia
Website: http://journal.upgris.ac.id/index.php/asset/index
Email: [email protected]