Quality test of long-jawed mackerel (Rastrelliger sp.) fish flour

Domili, Indra; Labatjo, Rahma; Ntau, Liean; Anasiru, M. Anas; Arbie, Fitri Yani

doi:10.26656/fr.2017.4(3).418

Cited by 3 publications

(4 citation statements)

References 8 publications

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“…Thus, the higher the substituted milkfish flour, the higher the protein level of the milkfish biscuits. This study is in line with Domili [21] also indicates the same thing concerning the replacement of mackerel fish flour for protein content, the higher the substitution of mackerel fish flour. The minimum protein content for biscuits according to the Indonesian National Standard is 5%.…”

Section: A Crude Proteinsupporting

confidence: 89%

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Acceptability and Test the Levels of Protein in a Biscuit With the Substitution of Milkfish Flour (Chanos Chanos Forskal)

Navia¹,

Suwardi²,

Seprianto³

2021

Advances in Social Science, Education and Humanities Research

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Biscuits are a form of a very common and community-favoured dry snack. Other nutrients, such as protein, may increase the nutritional content of biscuits that are dominated by carbohydrate sources. Fish is a type of protein that's rich. The aim of the study was to determine the protein content and acceptability of milkfish (Chanos chanos) flour replacement biscuits. This method of study is experimental with improving the process and one control twice in a randomized design. Milkfish flour replacements are 0 %, 5 %, 10 % and 15 %. By the Kjeldahl process, protein content and acceptance were obtained and checked on 30 panellists. One Way ANOVA and Kruskal Wallis, accompanied by DMRT, were used to evaluate the statistical test of protein content and acceptance. The ANOVA test reveals the 0.000-value of the halo protein biscuits. The results of the Kruskal Wallis test showed the colour, aroma, taste, texture, and overall value of the halo biscuits at 0.000. Best protein content with a 15% substitution rate. The most common biscuit for the panellists is the 5% substitution of milkfish flour. The replacement of milkfish flour is affected by protein content and the acceptability of biscuits.

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Section: A Crude Proteinsupporting

confidence: 89%

“…Analysis of protein content was done by using the Kjeldahl method while fat was measured by using Soxhlet [21]. Water content was determined by using the oven method.…”

Section: Protein Level Analysismentioning

confidence: 99%

Acceptability and Test the Levels of Protein in a Biscuit With the Substitution of Milkfish Flour (Chanos Chanos Forskal)

Navia¹,

Suwardi²,

Seprianto³

2021

Advances in Social Science, Education and Humanities Research

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“…Ikan dapat diklasifikasikan sebagai makanan yang mudah rusak. Makanan yang rentan terhadap pembusukan dan memerlukan penanganan yang tepat seperti pengolahan lebih lanjut untuk meningkatkan umur simpannya dengan menghambat dan menghilangkan aktivitas microorganism (Domili et al, 2020). Contoh proses untuk meningkatkan umur simpan ikan yaitu dengan mengolahnya menjadi ikan kembung rebus asin.…”

Section: Pendahuluanunclassified

Analisa Kandungan Mineral, Lemak dan Protein pada Sampel Ikan Kembung Rebus Asin

Widiarti

Dur²

2022

KLOROFIL:JIBT.jurnal. ilmu. biologi. dan. terap.

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Research has been carried out to analyze the content of minerals, fat and protein in salted boiled pufferfish samples. Samples were purchased from a traditional market in Medan City, Indonesia. The method used is the 2005 AOAC method. Crude protein analysis was carried out by the Kjeldhal method, crude fat analysis was carried out by the Soxhlet extraction method, water content analysis was carried out by the drying method, ash content analysis was carried out by the combustion method at high temperature, and mineral analysis was carried out by using an Atomic Absorption Spectrophotometer (AAS). The results of the analysis of the salted mackerel sample obtained crude protein content of 65.9770 %, this indicates that the salted boiled mackerel sample has a high protein content. Crude fat content from the analysis is 16.7600 %. The water content and ash content of the boiled mackerel samples were 9.5077% and 6.2700%, respectively. Mineral analysis, namely the levels of calcium and sodium obtained respectively 0.7635 ppm and 0.7571 ppm.

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“…Pembuatan tepung ikan kembung menjadi salah satu penanganan yang baik untuk meningkatkan daya simpan ikan kembung. Kandungan nilai gizi tepung ikan kembung yang baik pada pengukusan disertai pegepresan air dan minyak dengan pemanasan suhu 90°C dengan kadar air (3,81%), karbohidrat (2,85%), lemak (5,05%), protein (83,37%), besi (14,49 ppm) dan kalsium (83,43 ppm) (Domili et al, 2020). Ikan merupakan sumber protein dan zat gizi mikro terutama mineral kalsium, phosphor, iodium, magnesium, seng dan zat besi sehingga sangat baik dalam pengembangan produk pangan yang kaya gizi, kandungan protein pada ikan dapat mencapai 73% (Litaay et al, 2021).…”

Section: This Is An Open Access Article Under the Cc-by Licenseunclassified

The Acceptability of Moist Noodle with Subtitute Flour Mackerel Fish (Rastrelliger SP)

Kurnia

Ntau

Setiawan

et al. 2022

JIKA

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Fishery products are abundant in Gorontalo Province, so it is necessary to strive for processing to increase the nutritional value and economic value in the manufacture of noodle products. This study aims to determine the acceptability of wet noodle products that have been substituted with mackerel flour (Rastrelliger sp.). The research method used is pure experiment, the samples used are 3 samples, namely F0 wet noodles without the addition of fish meal, F1 wet noodles with 20 grams of mackerel flour using the pressing method, F2 wet noodles with the addition of 20 grams of mackerel flour without pressing. . Acceptability is measured by the level of preference including color, smell, taste and texture with a hedonic scale. Acceptance test was conducted on 25 well-trained panelists. Data analysis with ANOVA (analysis of variance) diversity test and Wicolxon difference test. The results showed that the organoptic diversity test of wet noodles on the color variable showed that there was no difference in color preference between the three wet noodles. While the variables of aroma, taste, and texture of wet noodles showed differences in the level of preference. The results of the different aroma test are known to have p-value <0.05 for F1 with F0 and F2 with F1. Meanwhile, the panelists' level of preference for the aroma of wet noodles F2 is the same as F0. The results of the taste difference test showed that the p-value <0.05 for F1 with F0 and F2 with F0, while the panelists' preference for the aroma of wet noodles F2 was the same as F1. Texture variable, shows p-value < 0.05 for F1 with F0 less than 0.05. It can be concluded that there is a difference in the preferences of the panelists between the aroma of wet noodles F1 and the aroma of wet noodles F0, the aroma of wet noodles F1 and the aroma of wet noodles F0, there is a difference in the preference of the panelists between the texture of wet noodles F1 and the texture of wet noodles F0, there is no difference in the level of preference of the panelists. on the texture of wet noodles F2 with F0 and F2 with F1.

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Quality test of long-jawed mackerel (Rastrelliger sp.) fish flour

Cited by 3 publications

References 8 publications

Acceptability and Test the Levels of Protein in a Biscuit With the Substitution of Milkfish Flour (Chanos Chanos Forskal)

Acceptability and Test the Levels of Protein in a Biscuit With the Substitution of Milkfish Flour (Chanos Chanos Forskal)

Analisa Kandungan Mineral, Lemak dan Protein pada Sampel Ikan Kembung Rebus Asin

The Acceptability of Moist Noodle with Subtitute Flour Mackerel Fish (Rastrelliger SP)

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