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All Journal Jurnal Sendratasik Humanus: Jurnal ilmiah Ilmu-ilmu Humaniora Jurnal Perikanan dan Kelautan Inspirasi Manajemen Pendidikan Harmonia: Journal of Research and Education Journal of Urban Society´s Arts Bioedukasi: Jurnal Pendidikan Biologi JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Pembelajaran Berpikir Matematika KALAMATIKA Jurnal Pendidikan Matematika Garak Jo Garik : Jurnal Pengkajian dan Penciptaan Seni JURNAL PENDIDIKAN TAMBUSAI Al-Ikhtibar : Jurnal Ilmu Pendidikan Ekonomica Sharia: Jurnal Pemikiran dan Pengembangan Ekonomi Syariah Pinisi Business Administration Review Al Intisyar: Jurnal Pendidikan Bahasa Arab TRIBUTE: JOURNAL OF COMMUNITY SERVICES Avant-garde: Jurnal Ilmiah Pendidikan Seni Pertunjukan Cendikia: Jurnal Pendidikan dan Pengajaran Jurnal Perikanan dan Kelautan
Fuji Astuti
Halu Oleo University
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Diversification of Processing of Cock Fish Bone Chips (Channa striata) with Different Compositions Astuti, Fuji; Jaya, Fitra Mulia; Sari, Lia Perwita
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

Processed fishery products produce unwanted materials, namely waste. Waste is generated in the form of heads, tails, fins, bones, and offal. Bone is one form of waste generated from the fish processing industry which has the highest calcium content in the fish body. Snakehead fish bone waste (Channa striata) is one of the potential food ingredients that is widely used in South Sumatra, especially in the city of Palembang as a raw material for processed Palembang specialties. Diversification of processed fishery products needs to be developed. In this study, the authors innovate processed products made from cork fish bones to increase the nutritional value of the community through protein and fish calcium in the form of processed products of cork fish bones chips. This research was conducted from April to June 2021. This study aims to determine the effect of using the addition of cork fish bones in the manufacture of fishbone chips with different compositions and to obtain the best chip products from the use of s cork fish bones. The method used was an experiment using a Completely Randomized Design (CRD), with 4 levels of treatment P0:0% (Without the addition of cork fish bones and 300 g of Wheat Flour) P1:20% (60 g Addition of cork fish bone and 240 g of Wheat Flour). ) P2: 25% (75 g cork fish bone and 225 g Wheat Flour), P3: 35% (105 g cork fish bone and 195 g Wheat Flour). The parameters measured in this study were organoleptic tests (appearance, aroma, taste, and texture) and proximate tests (moisture content, protein content, fat content, ash content, and carbohydrate content). The results showed that the best treatment on the P3 chips treatment: 35% (105 g Addition of Cork Fish Bone and 195 g Wheat Flour) including the best organoleptic average values ​​obtained in color (58.0) Aroma (60) Taste (52.5), and Texture (59.5). Chips P3: 35% (Addition of Cork Fish Bone 105g and Wheat Flour 195g) including proximate test, average water content is 3.09%, protein content is 18.68%, fat content is 28.81%, ash content is 6.30 %, and carbohydrate content is 43.12%.
Co-Authors abd, RAHMATUN N Abdullah, Arohiyah Alfi, Khuzaimah Andesta, Gena Andi Tenriawaru Arviani, Yohana Bunda Halang Damayanti, Delvi Desfiarni Desfiarni Dewi, Siska Doloksaribu, William Tiodo Fitra Mulia Jaya Fitria, Laily Handayani, Fifi Hanisa, Eiza Nur Herlinda Mansyur Hidayat, Hengki Armez Irham Taufiq, Irham Islamia, Raudhatan Julia Purnama Sari Kartika, Winny Lestari, Ranti Malay, Aliyah Salsabila Mansor, Kamarul Ariffin Masya, Necya Khairyah Mudinillah, Adam Muhammad Afif Muhibi, Muhibi Nana Sumarna Noorhidayati Noorhidayati Pratiwi, Soraya Ayu Rifdan . Risma Niswaty Safwan, Lola Rizki Santoso, Ahmad Yassar Mahdy Sari, Ayuthia Mayang Sari, Julia Puspita Sari, Lia Perwita Simanjutak, Saud Martua Sri Adi Widodo Sri Okta Dinata, Vanesa Susmiarti Tama, Syella Deniecha Ade Valentineri, Nabila Azzahra Vinna Aulya Widowati Pusporini, Widowati Yorian, Anisa Suyana Zora Iriani