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Anggreini, Diyah Ayu
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Social Sciences

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PENGARUH PENAMBAHAN TEPUNG DAGING IKAN NILA TERHADAP TINGKAT KESUKAAN KUE TELUR GABUS Anggreini, Diyah Ayu; Junianto, Junianto; Rostika, Rita; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1571

Abstract

Increasing the protein content in Cork Egg Cake can be done by adding tilapia meat flour. This study aims to determine the best percentage of tilapia meat flour addition in making cork egg cake to produce the most preferred product and determine the proximate composition or nutritional profile of the most preferred cork egg cake product. The method used is an experimental method, namely making cork egg cake with different levels of tilapia meat flour addition, consisting of four treatments (0%; 7.5%; 10%; and 12.5%) with 20 semi-trained panelists as replicates to determine the level of panelist preference for cork egg cake. The parameters observed were hedonic test and chemical test. The most preferred addition of tilapia meat flour to the cork egg cake was the 10% treatment with an average value of appearance 8.4; texture 7.8; aroma 7.8; taste 8.1. The resulting proximate test is 3.90% moisture content; 1.56% ash content; 8.52% protein content; 26.21% fat content; and 59.81% carbohydrate content. Key words: Fish Meat Flour, Cork Egg Cake, Favorability, Proximate Test
Fortification of Dry Cakes with Fish Flour to Enhance Nutritional Value: A Review Junianto, Junianto; Anggreini, Diyah Ayu
Nekton Vol 5 No 2 (2025): Nekton
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v5i2.1028

Abstract

Fishmeal is a rich source of animal protein and essential nutrients, offering significant potential for food fortification, particularly in cookies and pastries, which are typically low in protein. This article presents a literature review of various studies evaluating the addition of fishmeal derived from local fish species such as biang, anchovy, mackerel, swanggi, and roa in the production of baked goods. The findings show that incorporating fishmeal at concentrations between 10–20% significantly increases products' protein content—for example, Swanggi fish biscuits reaching 19.91% protein and roa fish sticks reaching 15.44%. Several products also showed increased mineral content, such as calcium up to 820.63 mg/100 g. The sensory qualities remained acceptable to consumers, provided the addition levels were not excessive. A primary challenge remains the distinct fishy odor, which can affect consumer acceptance but can be mitigated through appropriate processing techniques. This review concludes that cookie fishmeal fortification is an innovative strategy for improving nutritional quality and utilizing local fishery by-products.
Co-Authors Iis Rostini JUNIANTO JUNIANTO Rita Rostika