Optimal Ratio Determination of Tembang Fish Meal Addition (Sardinella Fimbriata) in Biscuit Making Through Organoleptic Quality and Moisture Content Evaluation

  • Nurfadilah Nurfadilah Universitas Sulawesi Barat
  • Reski Fitriah Universitas Sulawesi Barat
  • Darsiani Darsiani Universitas Sulawesi Barat
  • Dewi Yuniati Universitas Sulawesi Barat
  • Safriyanto S. Maruka Politeknik Palu
Keywords: Biscuits, Tembang Fish, Fish Flour

Abstract

Purpose: This study aims to determine the optimal ratio of tembang fish flour addition to enhance the nutritional value of biscuits while maintaining their quality. Methodology: The research was conducted from June to July 2022 at the Applied Marine Product Processing Technology Laboratory and the Basic Laboratory of Politeknik Palu, Central Sulawesi Province. A Completely Randomized Design (CRD) was used for moisture content tests, and a Randomized Block Design (RBD) was used for organoleptic tests with five treatments of tembang fish flour addition: P1 (0 g), P2 (10 g), P3 (15 g), P4 (20 g), and P5 (25 g), each repeated three times. Results: The study found that the best addition of tembang fish flour in biscuits was P4, with a preference level of 'Like' (score 4) and moisture content below the maximum standard for biscuits (3.5% per 100 grams). Findings: Tembang fish biscuits are economical and significantly cheaper than other brands. Novelty: This research explores the use of tembang fish flour to diversify and enhance the nutritional profile of biscuits. Originality: The study offers detailed analysis and evidence of the nutritional and economic benefits of adding tembang fish flour to biscuits. Conclusions: Adding tembang fish flour improves the nutritional value and quality of biscuits, making them a viable and economical alternative. Type of Paper: Empirical Research Article 

Downloads

Download data is not yet available.

References

Arsyad, M. (2016). Effect of mocaf flour addition towards the quality of biscuit production. Jurnal Agropolitan, 3(3), 52–61.

Butar, R. B. (2020). Pengaruh Penambahan Tepung Ikan Gabus terhadap Kadar Protein dan Mutu Organoleptik Cookies Tepung Sagu sebagai Alternatif Makanan Selingan pada Ibu Hamil [Sekolah Tinggi Ilmu Kesehatan Perintis. Padang.]. http://190.119.145.154/handle/20.500.12773/11756

Dara, W., Yensasnidar, Y., Pandeni, A., & Mailinda, R. (2023). Biskuit Balita Tepung Sagu yang Disubstitusi Tepung Ikan Gabus (Channa striata). JURNAL KESEHATAN PERINTIS (Perintis’s Health Journal), 10(1), 21–29. https://doi.org/10.33653/jkp.v10i1.932

Dwi Gita, R. S., & Danuji, S. (2018). Studi Pembuatan Biskuit Fungsional dengan Substitusi Tepung Ikan Gabus dan Tepung Daun Kelor. BIOEDUSAINS: Jurnal Pendidikan Biologi Dan Sains, 1(2), 155–162. https://doi.org/10.31539/bioedusains.v1i2.323

Fitri, N., & Purwani, E. (2017). Pengaruh Substitusi Tepung Ikan Kembung (Rastrelliger brachysoma) Terhadap Kadar Protein dan Daya Terima Biskuit. Seminar Nasional Gizi, 2013, 139–152.

Hanafiah. (2005). Rancangan Percobaan Analisis Organoleptik. Penerbit EGC.

Husain, R., Umar, N. S., & Suherman, S. P. (2023). Formulasi Tepung Ikan Bandeng (Chanos chanos) Dalam Pembuatan Biskuit Sebagai Makanan Pendamping ASI (MP-ASI). Jambura Fish Processing Journal, 5(1), 47–59. https://doi.org/10.37905/jfpj.v5i1.15786

Intan Pratama, R., Rostini, I., & Evi, L. (2014). Karakteristik Biskuit dengan Penambahan Tepung Tulang Ikan Jangilus (Istiophorus Sp.). Jurnal Akuatika, 5(1), 30–39.

Krissetiana, H. (2015). Uji organoleptik bahan pangan (A. K. Soraya (ed.); Cetakan 1). PT Citra Aji Parama.

Kusnandar, F. (2019). Kimia Pangan Komponen Makro (L. I. Darojah (ed.); Pertama). PT. Bumi Aksara.

Ladamay, N. A., & Yuwono, S. S. (2014). Pemanfaatan Bahan Lokal dalam Pembuatan Biskuit dari Tepung Ikan. Jurnal Perikanan Dan Kelautan, 2(2), 67–78.

Lubis. (2014). Analisis Kekayaan Usaha. Universitas Andalas. Padang : Sumatera Barat.

Mukhlis, Maruka, S. S., & Nurfadilah. (2023). Pengaruh Penambahan Ekstrak Daun Jambu Mente Terhadap Total Bakteri dan Mutu Sensori Permen Herbal Rumput Laut. Buletin Poltanesa, 23(2), 871–876. https://doi.org/10.51967/tanesa.v23i2.1930

Sastrosupadi, A. (2000). Rancangan Percobaan Praktis Bidang Pertanian. Kanisius.

Tay, J. R., & Tega, Y. R. (2023). Pengaruh Konsentrasi Daging Ikan Tembang Sardinella Fimbriata Terhadap Mutu Karakteristik Kimia Dan Organoleptiik Pilus. Proceeding Sustainable Agricultural Technology Innovation (SATI), 2(1), 159–171.

Ummi, I., Asih, E. R., & Siswati, T. (2023). Pengaruh Variasi Pencampuran Tepung Terigu Dan Tepung Ikan Roa ( Hermihampus Sp ) Terhadap Sifat Fisik , Organoleptik Dan Kadar Protein pada Stik Ikan Roa. 25(1), 1–11. https://doi.org/10.29238/jnutri.v25i1.350

Vebriyanti, S. (2011). Pedoman Pembuatan Biskuit dan Kue. Djambatan.

Wijaya, H., & Aprianita, N. (2010). Kajian Teknis Standar Nasional Indonesia Biskuit SNI 01-2937-1992. Prosiding PPI Standardisasi, 1–16.

Published
2024-06-20
How to Cite
Nurfadilah, N., Fitriah, R., Darsiani, D., Yuniati, D., & S. Maruka, S. (2024). Optimal Ratio Determination of Tembang Fish Meal Addition (Sardinella Fimbriata) in Biscuit Making Through Organoleptic Quality and Moisture Content Evaluation. AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, 11(1), 165-180. https://doi.org/10.37676/agritepa.v11i1.5913
Section
Article Reasearch