FORMULASI DAN UJI PROKSIMAT CRACKERS DENGAN SUBSTITUSI TEPUNG TULANG IKAN GABUS DAN TEPUNG DAUN KELOR

FAUZIAH, NUR and Arinda, Ditia Fitri (2022) FORMULASI DAN UJI PROKSIMAT CRACKERS DENGAN SUBSTITUSI TEPUNG TULANG IKAN GABUS DAN TEPUNG DAUN KELOR. Undergraduate thesis, Sriwijaya University.

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Abstract

Integrated management of the Sumatran food industry made from snakehead fish is not impossible to make Palembang a central city for the fish processing industry. So it can be ascertained that the bones of cork fish that are not utilized will only become waste originating from the fishing industry in Palembang. Fish bones that are not utilized will only become waste originating from the fishing industry in Palembang. Fish bones are composed of 10% of fish body parts which are a source of macro and micro nutrients in the form of minerals that are good for the body. In addition to fish bone waste which has a high nutritional content, there is also one plant in Indonesia that is rich in benefits and nutrients, namely the Moringa plant. The purpose of this study was to create a snack with a high nutritional content, especially protein, to provide adequate nutrition for the growth and development of school-aged children 7-15 years. The snacks that will be studied are crackers with substitution of snakehead fish bone meal and Moringa leaf flour. This type of research is experimental with a completely randomized design (CRD). There were 3 treatments and 1 control on crackers substitution of snakehead fish bone meal and Moringa leaf flour. The resulting crackers will be subjected to a preference test on 25 semi-trained panelists and proximate analysis on selected and controlled products. The statistical test of the organoleptic test and the results of the chemical analysis used the Kruskal-Wallis test and then the Mann-Whitney further test was carried out. From the organoleptic test, the best treatment with the highest score was formulation P1 (90% wheat flour, 5% fish bone meal, 5% Moringa leaf flour). based on the results of chemical analysis, there was an increase in ash content of 5.3056% and protein 11.8701% as well as a decrease in water content of 5.0155%, fat 20.2954% and carbohydrates 52.1057% compared to the control formulation with water content of 5.6155%, ash 2.4272%, protein 10.4156%, fat 21.2429% and 29.2619% carbohydrates.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Crackers, Tepung Tulang Ikan Gabus, Tepung Daun Kelor
Subjects:	T Technology > TJ Mechanical engineering and machinery > TJ1-1570 Mechanical engineering and machinery
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Nur Fauziah
Date Deposited:	06 Sep 2022 07:09
Last Modified:	06 Sep 2022 07:09
URI:	http://repository.unsri.ac.id/id/eprint/78210

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