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Subtitusi Pewarna Alami Ekstrak Daun Singkong Pada Pembuatan Telur Gabus Ikan Kembung Rohimah Siregar; Sri Rafiqoh; Alpina Damanik
INSOLOGI: Jurnal Sains dan Teknologi Vol. 1 No. 1 (2022): Februari 2022
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (285.776 KB) | DOI: 10.55123/insologi.v1i1.141

Abstract

Cork eggs from mackerel are a snack in the form of long thin strands such as cendol made from tapioca flour, mackerel meat, egg yolks, cheese, salt and water which are fried and have a savory taste and crunchy texture, the addition of natural coloring leaf extract  cassava cork egg product from mackerel is intended to increase the nutritional value of cork egg snack from mackerel. The addition of natural dyes from cassava leaf extract, cork egg products from mackerel, is intended not only to beautify the appearance of the product, but also to increase the nutritional value of the cork egg snack from mackerel. This research was conducted by experimental method with complete randomized design one factor, namely the treatment of cassava leaf extract concentration as an additive where the research stage consists of three stages with descriptive data analysis techniques. The results showed that Cork eggs which have the highest antioxidant activity is in treatment A3 with a value of 103.04 µ g/ml. 
Studi Pembuatan Biskuit Tepung Tulang Ikan Tenggiri Dengan Formulasi Berbeda Sebagai SUmber Kalsium Dan Fosfor Ahyani Ridhayani; Rohimah Siregar; Lucia Dewi Indrayani Manurung; Nurhayati Nurhayati
KOLONI Vol. 2 No. 2 (2023): JUNI 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v2i2.513

Abstract

Many people do not know the benefits and processing of fish bones, so the fish bones are thrown away and only become waste. One of the efforts to utilize this waste is to process fish bone waste into bone meal in making biscuits made from mackerel fish bones. This study aims to determine the acceptable formulation of wheat flour and mackerel bone meal by panelists in the manufacture of mackerel bone meal biscuits through the panelist's preference test (hedonic) and to determine the highest value of calcium and phosphorus of mackerel fish bone flour biscuits. This study used a randomized block design (RBD) method with one factor, namely the concentration of mackerel bone meal which consisted of 4 treatment levels, the ratio between wheat flour and mackerel bone meal was 100:0 g (A1), 95:5 g (A2). , 90:10 g (A3), 85:15 g (A4). The best formulation results based on the hedonic (liking) test were treatment A3 (7.67) with a very high level of liking. Meanwhile, the highest levels of calcium and phosphorus were in the A4 treatment with respective values of 3.3406 and 1.3573. This shows that the formulation of 90 g of wheat flour and 10 g of mackerel fish bone flour made the biscuits very liked by the panelists. Meanwhile, the more mackerel bone meal added, the greater the calcium and phosphorus value of the biscuits.   Keywords: mackerel fish bone meal, biscuits, hedonic, calcium, phosphorus
Co-Authors Ahyani Ridhayani Alpina Damanik Lucia Dewi Indrayani Manurung Nurhayati Nurhayati Sri Rafiqoh