Karakteristik Fisikokimia dan Sensoris Biskuit dengan Penambahan Tepung Ikan Toman (Channa micropletes)

Hermanto, Hermanto; Susanty, Arba

doi:10.26578/jrti.v14i2.6182

Cited by 5 publications

(3 citation statements)

References 2 publications

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“…Aroma is very important for a product because it is a consumer consideration in choosing products and consuming products [22]. Films with the addition of casein produce films that do not have an aroma because the material is made with natural ingredients such as materials that tend not to have a strong odor because they do not use chemical additives that can give a certain aroma or odor to the resulting product [21].…”

Section: Consumer Preferencesmentioning

confidence: 99%

Characterization of Sodium Alginate-Based Edible Film with Addition of Gelatin and Casein

Permadi,

Hidayah,

Imelda Simamora

et al. 2024

BIO Web Conf.

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Edible film is a form of biodegradable packaging that is easily biodegradable and can be consumed at the same time with the product. The purpose of this study is to find characterization of edible films including physical tests (thickness, tensile strength, elongation, elasticity and high temperature resistance), chemical tests (water content and water vapor transmission rate), solubility tests and biodegradability tests on sodium alginate/glicerol-based edible films with the addition of gelatin and casein. This study was conducted using the single factor group random design method with data analysis using SPSS 29 software. The results showed that edible films made from only sodium alginate and glycerol only have advantages in characteristics of elasticity, edible films made from sodium alginate, glycerol and gelatin have advantages in characteristics of elongation, water content, solubility and biodegradability. Edible films made from sodium alginate, glycerol and casein have advantages in characteristics of consumer preferences, thickness, tensile strength, high temperature resistance and water vapor transmission rate.

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Section: Consumer Preferencesmentioning

confidence: 99%

Characterization of Sodium Alginate-Based Edible Film with Addition of Gelatin and Casein

Permadi,

Hidayah,

Imelda Simamora

et al. 2024

BIO Web Conf.

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“…The results show that the aroma of C1 cookies is better than C2 cookies because there is a fishy aroma in C2 cookies added with tuna fish flour. According to Hermanto and Susanty [25] the addition of fish flour to biscuits will give a distinctive aroma of fish (slightly fishy) because the distinctive aroma in fish flour is difficult to remove even though other additives are added to the process. Fera [26] explained that the distinctive aroma of fish is due to the protein content that breaks down into amino acids, especially glutamic acid, so that it can strengthen the sharp aroma in processed products.…”

Section: Aromamentioning

confidence: 99%

Healthy Cookies: Nutritious Food Innovation Through Fortification By-products of Tuna (Thunnus sp.) Fish Bone Flour

Sitepu,

Andayani,

Setiabudi

et al. 2023

ATBES

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Healthy cookies is one of the processed pastries by utilizing the nutritional content contained in tuna fish bone by-products so that it is used as an alternative snack for people with osteoporosis. This study aims to analyze the chemical and sensory characteristics of cookies added with tuna fish bone flour. The research method used was an experimental method with two treatments, namely cookies without the addition of tuna fish bone flour and cookies with 6% tuna fish bone flour substitution which were analyzed using one-way Anova on XLStat software. The results showed that the addition of 6% tuna fish bone flour produced higher values of ash, protein and fat content, namely 3.170%, 25.878% and 43.865% while the water content and carbohydrates decreased, namely 5.488% and 21.599% The sensory results of cookies adding tuna fish bone flour received a "good" assessment of color and texture and "neutral" on aroma, taste and overall acceptability.

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“…Pemanfaatan ikan toman di masyarakat pada umumnya sebagai bahan baku kerupuk ikan. Hasil beberapa penelitian pemanfaatan ikan toman sebagai bahan pangan antara lain daging ikan toman sebagai bahan nugget ikan (Restu, 2012), bahan pembuatan serundeng (Alfitri et al, 2015) dan hasil penelitian (Hermanto & Susanty, 2020) yang menyebutkan penambahan tepung ikan toman pada formulasi biskuit berpengaruh terhadap karakteristik fisikokimia dan sensoris biskuit. Selain sebagai bahan pangan, ekstrak ikan toman dapat pula dipalikasikan pada bidang farmasi dan kosmetika.…”

Section: Pendahuluanunclassified

Pengaruh Waktu Hidrolisis terhadap Karakteristik Hidrolisat Protein Ikan Toman (Channa micropeltes) Asal DAS Kalimantan Timur

Susanty

2021

j.res.technol.ind.

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Hidrolisat protein merupakan produk yang dihasilkan dari penguraian protein ikan menjadi senyawa-senyawa rantai pendek. Hidrolisat protein ikan, dapat dikembangkan menjadi produk yang mempunyai sifat fungsional yang tinggi. Hidrolisis secara enzimatis dapat menghasilkan penurunan ukuran peptida sehingga dapat merubah karakteristik fungsional protein. Penelitian ini bertujuan untuk mengetahui pengaruh waktu hidrolisis protein ikan toman terhadap karakteristik dan profil asam aminonya. Proses hidrolisat dilakukan secara enzimatis, yaitu menggunakan enzim bromelain dengan perlakuan waktu hidrolisis 3, 4, 5 dan 6 jam. Selanjutnya dianalisis rendemen, derajat hidrolisis dan hasil terbaik dianalisis proksimat dan profil asam aminonya. Hasil penelitian ini menunjukkan hidrolisat protein ikan toman dapat dihasilkan melalui hidrolisis menggunakan enzim bromelain. Rendemen hidrolisat protein ikan toman berkisar 9,14 -13,25%. Derajat hidrolisis antara 0,274 -2,602. Hidrolisat protein ikan toman memiliki karakteristik kadar air 6,93 %, kadar abu 2,01%, protein 40,74% dan lemak 0,05%, karbohidrat 44,6%, kalsium 0,88%, magnesium 0,061% dan phosphor 0,136%. Waktu hidrolisis berpengaruh terhadap rendemen dan derajat hidrolisis hidrolisat protein ikan toman. Waktu hidrolisis optimum adalah 4 jam dengan rendemen 9,14% dan derajat hidrolisis 2,602. Hidrolisat protein ikan toman memiliki asam amino jenis serin, asam glutamate, fenilalanin, isoleusin, valin, arginine, glisin, lisin, asam aspartate, leusin, tirosin, prolin, threonine dan histidine

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Karakteristik Fisikokimia dan Sensoris Biskuit dengan Penambahan Tepung Ikan Toman (Channa micropletes)

Cited by 5 publications

References 2 publications

Characterization of Sodium Alginate-Based Edible Film with Addition of Gelatin and Casein

Characterization of Sodium Alginate-Based Edible Film with Addition of Gelatin and Casein

Healthy Cookies: Nutritious Food Innovation Through Fortification By-products of Tuna (Thunnus sp.) Fish Bone Flour

Pengaruh Waktu Hidrolisis terhadap Karakteristik Hidrolisat Protein Ikan Toman (Channa micropeltes) Asal DAS Kalimantan Timur

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