Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan
Hudriyah Masithah
Politeknik Negeri Sambas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH FORTIFIKASI TEPUNG TULANG IKAN NILA (Oreochromis niloticus) TERHADAP KARAKTERISTIK SENSORIS MIE KERING DAN POTENSINYA SEBAGAI SUMBER KALSIUM: Effect Of Nile Tilapia Bone Flour (Oreochromis niloticus) Fortification On The Sensory Characteristics Of Dried Noodles And Its Potential As A Calcium Source Izhar Amirul Haq; Hudriyah Masithah; Harist Ramadhan; Tanti Fitriawati
JURNAL AKUAKULTUR, TEKNOLOGI DAN MANAJEMEN PERIKANAN TANGKAP, ILMU KELAUTAN Vol 9 No 1 (2026): JOURNAL OF INDONESIAN TROPICAL FISHERIES
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar, Sulawesi Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/47s5qz78

Abstract

This study aimed to analyze the effect of tilapia bone flour (Oreochromis niloticus) fortification on the sensory characteristics of dry noodles and to evaluate its potential as a natural calcium source. The study employed a laboratory experimental method with three fortification treatments of tilapia bone flour, namely 3% (F1), 6% (F2), and 8% (F3). The observed parameters included appearance, aroma, taste, and texture using a 1–5 hedonic scale test involving untrained panelists. Data were analyzed using the Kruskal–Wallis test at a 5% significance level. The results showed that fortification of tilapia bone flour up to 8% concentration did not significantly affect all organoleptic parameters (p>0.05). The highest average scores were obtained in treatment F1 for appearance (3.97), texture (4.03), and taste (3.76), while the highest aroma score was 3.59. The F1 formulation with 3% tilapia bone flour fortification was considered the best treatment based on panelists’ acceptance level. The high calcium content in tilapia bone flour indicates its potential utilization as a functional food fortification ingredient derived from fishery by-products. This study demonstrates that tilapia bone flour has the potential to be used as a natural calcium source without significantly reducing the sensory quality of dry noodles.
Co-Authors Harist Ramadhan Izhar Amirul Haq Tanti Fitriawati