The Effect of Addition of Nilem Fish Protein Concentrate Flour on the Proximate Characteristics of Mochi Cake

Junianto,; Finef, Kintan Prameswari; Apriliani, Izza Mahdiana; Rostini, Iis

doi:10.9734/ajfar/2020/v8i430146

Cited by 2 publications

(1 citation statement)

References 5 publications

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“…Carbohydrate content determines the characteristics of foodstuffs because the results of carbohydrate content depend on reducing factors such as water content, ash content, protein content, and fat content. Carbohydrate content is the most important factor in a food ingredient which depends on the results of the reducing factor, the higher the value of the reducing factor, the lower the value of the carbohydrate content produced [10]. Based on Table 1, the results of the analysis of protein levels in the content of milkfish cracker showed a decrease but in one of the treatments it increased.…”

Section: Organoleptic Analysismentioning

confidence: 99%

The Effect of Turmeric (Curcuma domestica) Addition ont The Consumer Acceptance Level of Milkfish Crackers

Aulia

Andriyono

Saputra

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Milkfish (Chanos chanos) crackers are Indonesian snacks made from fish, which are quite popular among communities. Indonesia has many spices that can be used as food additives, such as turmeric for natural coloring. Turmeric (Curcuma domestica) has an aromatic odor and contains curcuminoids which are beneficial for the body. This study was aimed to determine the consumer acceptance of milkfish crackers added with different amount of turmeric concentration. This research was conducted by using Completely Randomized Design (CRD) with one factor which is the different amount of turmeric added consisting of 4 concentration with 3 replications. The results showed that there was a significant difference between treatments (P<0.05), the results of nutritional value showed the best treatment for milkfish crackers with the addition 0.05 g turmeric with an average value of water content (2.64%), ash content (1.75%), protein content (10.54%), fat content (7.51%), and carbohydrate content (77.53%). The result of the organoleptic test showed the best treatment for the milkfish crackers with the addition 0.5 g of turmeric with an average value of color (8.6), aroma (8.4), taste (8.53), and texture (8.8).

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Section: Organoleptic Analysismentioning

confidence: 99%

The Effect of Turmeric (Curcuma domestica) Addition ont The Consumer Acceptance Level of Milkfish Crackers

Aulia

Andriyono

Saputra

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The Effect of Adding Different Amounts of Turmeric (Curcuma domestica) on The Consumer Acceptance Level of Milkfish (Chanos chanos) Amplang

Aulia

Andriyono²,

Saputra³

2023

JMCS

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Turmeric as a natural dye contains curcuminoids which are beneficial for the body and have the potential to be applied in food stuffs such as in amplang. Milkfish amplang (Chanos chanos) is a snack made from typical Indonesian fish which is quite popular in society. This study used experimental laboratory research methods which aimed to determine the effect of adding the amount of turmeric (Curcuma domestica) on the level of consumer acceptance of the chemical and organoleptic characteristics of milkfish amplang. The design used was a completely randomized design (CRD) with one factor, namely the addition of turmeric to the production of milkfish amplang consisting of four treatments and three repetitions. The results showed that there was a significant difference between the treatments (p<0.05), the highest nutritional value was found in milkfish amplang with the addition of 0.5 g of turmeric with an average value of water content (2.64%), ash content (1.75%), protein content (10.54%), fat content (7.51%), and carbohydrate content (77.53%). Organoleptic test results showed that the best treatment was the addition of 0.5 g turmeric with average values for color (8.60), smell (8.40), taste (8.53), and texture (8.80).

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The Effect of Addition of Nilem Fish Protein Concentrate Flour on the Proximate Characteristics of Mochi Cake

Cited by 2 publications

References 5 publications

The Effect of Turmeric (Curcuma domestica) Addition ont The Consumer Acceptance Level of Milkfish Crackers

The Effect of Turmeric (Curcuma domestica) Addition ont The Consumer Acceptance Level of Milkfish Crackers

The Effect of Adding Different Amounts of Turmeric (Curcuma domestica) on The Consumer Acceptance Level of Milkfish (Chanos chanos) Amplang

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