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Zarwinda, Irma
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Other

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Effect of Melinjo (Gnetum gnemon L) Peel Flour Fortification on the Quality of Tuna Crackers Humaira, Yara; zarwinda, irma; Elfariyanti, Elfariyanti
Serambi Journal of Agricultural Technology Vol 7, No 2 (2025): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v7i2.10385

Abstract

This study aimed to determine the effect of melinjo (Gnetum gnemon L.) peel flour fortification on the chemical and sensory quality of tuna fish (Euthynnus affinis, locally known as tongkol) crackers. The research was conducted using an experimental laboratory design with four formulations: F0 (without melinjo peel flour), F1 (5 g), F2 (10 g), and F3 (15 g). The parameters observed included sensory evaluation (color, aroma, taste, texture, and crispness) and chemical analysis consisting of moisture content, acid-insoluble ash, and protein content, in accordance with the Indonesian National Standard (SNI 8272:2016). The results showed that the addition of melinjo peel flour significantly affected the protein content of tuna fish crackers. Protein levels increased from 7.8% in F0 to 13.3% in F3, while moisture content decreased from 6.91% to 5.72%. Acid-insoluble ash values ranged from 0.08% to 0.17%, and all samples met the SNI quality standard of less than 0.20%. Sensory evaluation indicated that adding 10–15 g of melinjo peel flour produced the highest acceptance scores, characterized by a natural brownish color, distinctive aroma, and crisp texture.These findings demonstrate that melinjo peel flour can be effectively used as a natural fortifying ingredient to enhance the protein content and sensory quality of tuna fish crackers without reducing consumer acceptance. This fortification approach also supports the development of healthy, economical, and sustainable functional foods based on local resources.
Co-Authors ABDUL GANI Abdul Gani Adlim Adlim Adriani, Azmalina Al FhahyalAulia Yunas Alfhahyal Aulia Yunas Amelia Sari ANDALIA, RIZKI Arina Ahsana Ayuni Desi Milanda Elfariyanti, Elfariyanti Eva Novita Fauziah Fauziah Fauziah Fita Nelyza hardiana Hardiana Hardiana Humaira, Yara irfan mustafa Lidyawati Maemonah, Maemonah Mardiana Mardiana Mardiana Maulinda, Safera Merida Sasnita Muhammad Azmi Munaziatul Jannah Mutia Agustina Mutia Agustina Nanda Nadia Nurjannah Nurmalia Zakaria Rahmah rinaldi Rinaldi Rinaldi Rizki, Putri Humaira Rosa Mardiana Safera Maulinda Safira, Rifa Risti Safrina , Safrina Safrina, Yuni Dewi SASMIATI FARACH DITA Suzanni, Mulia Aria Verawati Wiwik Handayani Yuni Dewi Safrida