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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Alim, Najwa Saidah Cantika
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Agriculture, Biological Sciences & Forestry

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Substitusi tepung tulang ikan tongkol (Euthynnus affinis) sebagai ingredient pangan pada pembuatan crackers roll tinggi kalsium: Substitution of tuna fish bone flour (Euthynnus affinis) as a food ingredient in the production of high calcium crackers roll Alim, Najwa Saidah Cantika; Haryati, Sakinah; Aditia, Rifki Prayoga
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6257

Abstract

Tuna bone flour is a waste product of fish meatball processing which is rich in calcium and has the potential to be used as a food substitute ingredient. An ingredient is a material or component used in making food products for a specific purpose, such as providing taste, texture, or nutritional content. Crackers roll was chosen as a substitution medium because it is a snack that is popular with teenagers, so it can be an alternative to increase calcium intake which is still low among Indonesian teenagers. This study aims to determine the best concentration of tuna bone flour substitution and the characteristics of crackers roll. The data analysis method used in chemical and physical parameters used a Completely Randomized Design (CRD) with ANOVA, organoleptic tests using a hedonic scale on a scale of 1–9 followed by the Kruskal-Wallis and Whitney U tests, and the best product treatment using the DeGarmo method. The results showed that the best crackers roll was produced from a 5% substitution of tuna bone flour, with a hedonic value of appearance of 5.93, aroma of 5.93, taste of 5.27, and texture of 6.13. The chemical content includes water content of 5.35%, ash 7.21%, protein 11.8%, fat 23.4%, carbohydrate 52.10%, calcium 479.11 mg/100 g and hardness 2823.3 gf. With these contents, this product has met the criteria as a high calcium food and has the potential to become a functional food innovation that is nutritious and has a selling value.
Co-Authors Rifki Prayoga Aditia Sakinah Haryati