CD Skripsi

Pengaruh Fortifikasi Tepung Cangkang Kerang Lokan (Geloina Erosa) Sebagai Sumber Kalsium Terhadap Biskuit

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The shell of the Lokan clam (Geloina erosa) contains a calcium level of 69.97%. Lokan clam shells have not been optimally utilized in food product processing. This study aimed to determine the effect of fortifying Lokan clam shell flour as a calcium source on biscuits and to identify the optimal concentration for achieving the best biscuit quality. The Lokan clam shell flour was prepared using a grinder and an 80-mesh sieve. The study was conducted experimentally, with different concentrations of Lokan clam shell flour applied at four treatment levels (0%, 0.5%, 1%, and 1.5%) for each batch of biscuit dough. The results showed that increasing the concentration of Lokan clam shell flour had a significant effect, at a 95% confidence level, on the sensory quality values of the biscuits, including moisture, ash, fat, protein, carbohydrate, and calcium content. The 1% fortification of Lokan clam shell flour was the best treatment, achieving sensory characteristics with scores of appearance 7.43, aroma 8.60, taste 8.81, and texture 8.57. Thebiscuit composition contained 3.34% moisture, 1.65% ash, 17.40% fat, 10.57% protein, 67.02% carbohydrate, and a 7.38% calcium content.

Keywords: Biscuit, Lokan Clam Shell, Geloina erosa; Calcium

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004112367

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004112367

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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