PENGEMBANGAN PRODUK CIRENG ISI DENGAN SUBSTITUSI TEPUNG TULANG IKAN LELE (CLARIAS SP.) GUNA MENUNJANG PERTUMBUHAN DAN PERKEMBANGAN REMAJA
Keywords:
Nutritional Content , Organoleptic Characteristic, Economic values, Catfish bone flourAbstract
Introduction: Adolescence is a crucial period for growth, development and optimization of adolescent bone density. Calcium intake in global adolescents is generally low, including many Asian countries with an average of less than 500 mg/day. One way to overcome calcium deficiency in Indonesian adolescents is to utilize local food ingredients such as catfish bone flour. This study aims to determine the effect of catfish bone flour substitution on the nutritional content, organoleptic characteristics, and economic value of "Ci.Yum" products.
Methods: The method used in this study was an experimental method by processing food formulas from catfish bone flour. This study used a completely randomized design with three treatments in the form of F0 without substitution of catfish bone flour, F1 with substitution of 5 grams of catfish bone flour, and F2 with substitution of 10 grams of catfish bone flour. Nutritional content and acceptability were analyzed using NutriSurvey application, Friedman and Wilcoxon Signed Rank tests.
Result: The results showed that calcium content increased significantly in treatment F2 with calcium content of 486.5 mg per 100 grams of product. The results of Friedman and Wilcoxon Signed Rank statistical tests showed that there were significant differences (p<0.05) in consistency and taste and no significant differences (p>0.05) in aroma and color. The highest and lowest food cost were treatment F2 and F0.
Conclusion: There is an effect of catfish bone floursubstitution in the manufacture of cireng isi on calcium content, acceptability, and economic value. The F2 treatment has higher calcium content, economic value, and average acceptability in terms of aroma and color
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