CD Skripsi

Fortifikasi Tepung Ikan Parang-Parang (Chirocentrus dorab) Terhadap Mutu Biskuit

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Biscuits are a popular type of pastry in the community. So far, biscuits on the market are known to contain high levels of carbohydrates but low in fat and protein. Parang-parang fish flour can be a solution to increase the nutritional value of biscuits. This study aims to determine the effect of the addition and best concentration of parang-parang fish flour (Chirocentrus dorab) on the nutritional quality of biscuits. This study used a non-factorial Completely Randomized Design (CRD) with 4 treatment levels consisting of P0 (0% fishmeal), P2 (2% fishmeal), P4 (4% fishmeal) and P6 (6% fishmeal). The results showed that the concentration treatment of parang-parang fish meal addition gave a significant effect at the 95% confidence level on the value of moisture, ash, fat, protein, carbohydrate and calcium content of biscuits. Parang-parang fishmeal fortification P4 demonstrated the best performance based on its organoleptic characteristics, including a whole, neat, and highly attractive appearance with a brownish-yellow color (8,23); a very strong specific biscuit aroma with a slight hint of parang-parang fishmeal (8,28); a distinctive savory biscuit taste with a subtle flavor of parang-parang fish (8,36); and a dry, dense, compact, and very crispy texture (8,28). The proximate composition of parang-parang fishmeal biscuits included 4.70% moisture content, 3.32% ash content, 18.62% fat content, 10.46% protein content, 63.17% carbohydrates, and 3.29% calcium content.






Keywords: Biscuits, Chirocentrus dorab, fishmeal, nutrition, quality

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004126312

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004126312

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Jaka

Versi lain/terkait

Lampiran Berkas

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