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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal AGROTEKNOLOGI Jurnal Perikanan dan Kelautan Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Jurnal Kimia dan Kemasan agriTECH Jurnal Sains dan Teknologi Pangan Caraka Tani: Journal of Sustainable Agriculture Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Teknologi Hasil Pertanian Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Kimia dan Kemasan Prosiding Konferensi Nasional PKM-CSR
Nuri Arum Anugrahati
Program Studi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
PEMANFAATAN KONSENTRAT PROTEIN IKAN (KPI) PATIN DALAM PEMBUATAN BISKUIT Nuri Arum Anugrahati; Joko Santoso; Indra Pratama
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.571 KB) | DOI: 10.17844/jphpi.v15i1.5332

Abstract

Biscuits are classified as cereal-based food products made from wheat flour or other flours. Addition of Fish Protein Concentrate (FPC) in biscuits was expected to produce biscuits with higher protein content and better characteristics. The objective of this research was to determine the concentration of FPC of patin fish in biscuit making. FPC concentration was added at 10-25% (w/w) of the total formula of biscuits. Determination of the best concentration of KPI based on the biscuit parameters of organoleptic and physical tests. Biscuits with 20% FPC had color and aroma similar to control biscuit. The control biscuits taste, crispiness, and hardness were similar to biscuits with 15% FPC. The best concentration of KPI added in biscuit was 15% of the total of formula biscuits. Biscuit with 15% KPI had higher levels of protein and the digestibility of proteins in vitro was higher than the control.Keywords: biscuit, fish protein concentrate, patin fish, crispiness
Co-Authors Aileen Widyapranata Andrew Andrew Angela Maria Widjanarko Aretha, Devanna C Hanny Wijaya Celine Margaretha Yudianto Christian, William Christina Christina Christina Christina Christine Joannita Kurniawan Clarissa Dian Purnama Sari Djagal Wiseso Marseno Dr. Adolf J.N. Parhusip Elsie Carista Halim, Yuniwaty Hardoko Hardoko Indra Pratama Intan Cidarbulan Matita Joannita Kurniawan, Christine Joko Santoso Kam, Natania Kennetha Karfinto Leonardo Aditya Wihan Lucia Crysanthy Soedirga Madeline, Alicia Matita, Intan Maurelle Nolita Melanie Cornelia, Melanie Michelle, Michelle Natania Natania Natania, Natania Nolita, Maurelle Priscilla Aurielle Ratna Handayani Safir Abadi Sinaga, Wenny S.L. Tagor M. Siregar Tefvina Irma Saputra Todia, Nadine E. Wijaya, Luis F Yudi Pranoto Yustinus Marsono