Fortification of Plain Cracker With Fish Flour

https://doi.org/10.22146/jifnp.92

Iwan Yusuf B. Lelana(1*), Lupi Purnomosari(2), Amir Husni(3)

(1) Gadjah Mada University
(2) Gadjah Mada University
(3) Gadjah Mada University
(*) Corresponding Author

Abstract


Fortification of plain crackers with Java tilapiaflour to increase protein was conducted. Completely Randomized Design with five treatments was applied. The treatments were dough without fish flour addition as control, addition with 5%, 10%, 15%, and 20%, they were replicated four times The crackers were measured for crude protein content, relative volumetric expansion and sensory properties. Results indicated that protein content in the crackers was increased proportionally with fish flour addition, but relative volumetric expansion, crispiness and consumer acceptance decreased. Addition of 5% fish flour is acceptable to consumers. Preparation to improve fish flour color and the use of agent to improve the sensory properties of the crackers are necessary.

Full Text:

PDF



DOI: https://doi.org/10.22146/jifnp.92

Article Metrics

Abstract views : 956 | views : 975

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.