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Dewi Kartika Sari
Department of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, Lambung Mangkurat University
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Education Medicine & Pharmacology Other

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Organoleptic Characteristics of Functional Biscuit enriched with Protein and Betacaroten Dewi Kartika Sari; Agustiana Agustiana; Findya Puspitasari
TROPICAL WETLAND JOURNAL Vol 5 No 1 (2019): Tropical Wetland Journal
Publisher : Postgraduate Program - Lambung Mangkurat University (ULM Press Academic)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/twj.v5i1.68

Abstract

One of the fishery products that have great potential for solutions in the effort to handling nutrition cases is snakehead fish as a source of protein and pumpkin as a source of beta-carotene. This study aimed to determine the effect of variations in biscuit formula by supplementation snakehead fish meal and pumpkin flour to the characteristics of organoleptic functional biscuits and obtaining functional biscuit formulas with organoleptic characteristics can be received by the panelist. The main ingredients of this study are snakehead fish meal and pumpkin flour. Fish meal maker tools include oven and flour blender, as well as biscuit making tools, include baking pan, mold, mixer, and oven. The results of this study indicate that variations in biscuit formulas with supplementation of cork and pumpkin fish meal significantly affected the characteristics of organoleptic functional biscuits. Functional biscuit formula with a ratio of 75% wheat flour, 12.5% snakehead fish meal, 12.5% pumpkin flour (comparison of 3 parts wheat flour with 2 parts mixture of fish flour and pumpkin/ 3: 1) selected as the best formula. The conclusion showed that functional biscuits rich in protein and beta-carotene with supplementation of snakehead fish meal and pumpkin flour (ratio 3: 1) can be an option to overcome nutritional problems and be able to improve immunity.
Co-Authors Agustiana Agustiana Findya Puspitasari