PEMBUATAN CRACKERS DENGAN PENAMBAHAN TEPUNG IKAN LEMURU (SARDINELLA LONGICEPS)
Keywords: Sardinella longiceps, crackers, protein, calcium
Abstract
This research was done in order to diversify and to increase nutrition value of food product especially to enrich nutrition of fisheries product. Fish flour was made from Sardinella longiceps and wheat flour was used as materials to make crackers. The fish and wheat flour in the ratio of (0:100; 10:90; 20:80 and 30:70) were tested to get the best quality of crackers. Sensory quality, proximate analysis and texture test were applied in all products. The protein quality (chemical score) and calcium contents of the best crackers were 89.60 (limited amino acid : methionine) and 550 mg/100 g, respectively.The result of this research showed that the 20% fish flour-added crackers product had the highest rate of sensory quality (color, taste, smell, performance, and texture). It was accepted well by the panelists, and it also increased the protein quality and the calsium content.
Downloads
References
AOAC. 1984. Official Methods of Analysis. Association of Official Analytical Chemist. Inc. Virginia. USA.
______. 1990. Official Methods of Analysis. Association of Official Analytical Chemist. Inc. Virginia. USA.
Dwiyitno. 1995. Pengaruh Metode Pengolahan dan Jenis Ikan terhadap Kualitas Tepung Ikan untuk Pangan. Skripsi yang tidak dipublikasikan. Fakultas Perikanan Institut Pertanian Bogor.
Departemen Perindustrian. 1990. Standar Industri Indonesia ( SII ). Standar Mutu Biskuit (SII : 0177 90).
FAO/WHO. 1990. Report of the Joint-FAO/WHO Expert Consultation. Calsium and Protein Quality Evaluation, FAO/WHO of Organization, Rome. Italy..
Karyadi, D. Susilowati, H. Sulaiman. 1993. Potensi Gizi Hasil Laut Untuk Menghadapi Masalah Gizi Ganda. Widya Karya Nasional Pangan dan Gizi V, April 1993.
Muchtadi. T.R. Purwiyanto dan A. Basuki. 1988. Teknologi Pemasakan Ekstruksi. Pusat Antar Universitas, Institut Pertanian Bogor.
Noguchi A., W. Kugimiya, Z. Haque dan K. Saio. 1981. Physical and Chemical Characteristics of Extruded Rice Flour and Rice Flour Fortified with Soybean Protein Isolate. J. Food Sci. 47 : 240 245.
Nur, MA dan H. Adijuana. 1991. Analisis Asam dalam High Performance Liquid Chromatography (HPLC). Petunjuk Praktikum. IPB Bogor.
Soekarto, S.T. 1985. Penilaian Organoleptik Untuk Industri Pangan dan Hasil Pertanian. Bharatara Aksara, Jakarta.
Suparno dan A. Dwiponggo. 1993. Ikan ikan yang Kurang Dimanfaatkan sebagai Bahan Bergizi Tinggi. Widya Karya Nasional Pangan dan Gizi V, April 1993. Jakarta.
Steel, G.D. & J.H.Torrie. 1991. Prinsip dan Prosedur Statistika, Suatu Pendekatan Biometrik. (B. Sumantri, penerjemah). Gramedia Pustaka Utama. Jakarta.
Winarno, F.G. 1984. Kimia Pangan dan Gizi. Gramedia. Jakarta.