Addition of Milkfish (Chanos chanos) Bone Meal into the Churros Product
DOI:
10.29303/jppipa.v10i7.8342Published:
2024-07-30Issue:
Vol. 10 No. 7 (2024): JulyKeywords:
Calcium, Churros, Fish bone meal, MilkfishResearch Articles
Downloads
How to Cite
Downloads
Metrics
Abstract
Milkfish production in Karawang in 2016 was 19,166 tonnes which resulted in high bone waste. Therefore, there is a need for innovation in the utilisation of milkfish bone meal as a nutritional enhancer for churros products. The purpose of this study was to determine the process flow of making churros with the addition of milkfish bone meal, determine the quality of hedonic test, determine the chemical quality of microbiological levels, determine the appropriate packaging and business analysis of churros. Churros were made in four treatments with formulations F0 without the addition of milkfish bone meal, F1 2.5%, F2 5%, and F3 7.5%. The results showed that hedonic testing of churros with F3 was the best formulation with a moisture content of 5.73%, the highest moisture content was 37.9% in F0. Ash content in F0 0.56%, F1 2.26%, F2 2.83%, F3 4.13. The calcium content in sample F0 was 10.8.99 mg/100g, F3 1470.71 mg/100g. The results of phosphorus testing on churros, sample F0 as much as 982.2 mg / kg, while in F3 has a phosphorus content of 6,516.75 mg / kg. The ALT test results on F0 and F3 churros have met the SNI 8372: 2018 standard with a value of 2.5 x 103 colonies/gram in all samples. The results of the business analysis of milkfish bone meal churros are said to be feasible with a selling price of 45,000 per package.
References
Almatsier, S. (2009). Prinsip Dasar Ilmu Gizi. PT. Gramedia Pustaka Utama.
Badan Standardisasi Nasional. (2015). SNI 2354.2-2015, Cara uji kimia – Bagian 2: Pengujian Kadar Air pada Produk Perikanan. 8.
Bakhtiar, B., Rohaya, S., & Ayunda, H. M. A. (2019). Penambahan Tepung Tulang Ikan Bandeng (Chanos chanos) Sebagai Sumber Kalsium dan Fosfor Pembuatan Donat Panggang. Jurnal Teknologi Dan Industri Pertanian Indonesia, 11(1), 38–45. https://doi.org/10.17969/jtipi.v11i1.13439
Bunta, D. I., Naiu, A. S., & Yusuf, N. S. (2013). Pengaruh Penambahan Tepung Tulang Ikan Tuna terhadap Karakteristik Hedonik Kue Bagea Khas Gorontalo. Jurnal Ilmiah Perikanan Dan Kelautan, 1(2), 81–88. http://ejurnal.ung.ac.id/index.php/nike/article/viewFile/1225/974
Chaunier, L., Courcoux, P., Della Valle, G., & Lourdin, D. (2005). Physical and sensory evaluation of cornflakes crispness. Journal of Texture Studies, 36(1), 93–118. https://doi.org/10.1111/j.1745-4603.2005.00007.x
Chen, J., & Stokes, J. R. (2012). Rheology and tribology: Two distinctive regimes of food texture sensation. Trends in Food Science and Technology, 25(1), 4–12. https://doi.org/10.1016/j.tifs.2011.11.006
Fajiarningsih, H. (2013). Pengaruh pengggunaan komposit tepung kentang (solanum tuberosum l) terhadap kualitas cookies. Food Science and Culinary Education Journal, 2(1), 36–44. http://journal.unnes.ac.id/sju/index.php/fsce
Fitri, A., Anandito, R. B. K., & Siswanti. (2016). “Penggunaan Daging dan Tulang Ikan Bandeng (Chanos Chanos) pada Stik Ikan sebagai Makanan Ringan Berkalsium dan Berprotein Tinggi.” Jurnal Teknologi Hasil Pertanian, 9(2), 65–77. https://doi.org/10.20961/jthp.v9i2.17468
Hafiludin. (2015). Analisis Kandungan Gizi Pada Ikan Bandeng Yang Berasal Dari Habitat Yang Berbeda. Jurnal Kelautan, 8(1), 37–43. http://journal.trunojoyo.ac.id/jurnalkelautan
Maharani, D. (2021). Kajian Pembuatan Churros Dengan Penambahan Tepung Bayam Merah Terhadap Peningkatan Kandungan Zat Besi. Poltekkes Tanjungkarang).
Mahdiyah, M., Dahlia, M., Putri, F. R., Sonia, H., & S, M. D. (2022). Pemberdayaan Masyarakat Berbasis Teknologi Pengolahan Pangan Lokal Singkong Pada Produk Churros dan Éclair. Sarwahita, 19(01), 108–118. https://doi.org/10.21009/sarwahita.191.10
Millah, I. I. I., Wignyanto, & Dewi, I. A. (2013). Cookies processing with additional of subgrade manali apple (Mallus sylvestril Mill) and margarine. 1–11. http://repository.ub.ac.id/id/eprint/149969/
Muna, N., Agustina, T., & Saptariana. (2017). Eksperimen Inovasi Pembuatan Stik Bawang Substitusi Tepung Tulang Ikan Bandeng. Jurnal Kompetensi Teknik, 8(2), 53–60. https://doi.org/10.15294/jkomtek.v8i2.8599
Nugrahani, D. M. (2005). Perubahan Karakteristik dan Kualitas Protein Pada Mie Basah Matang yang Mengandung Formaldehid dan Boraks. Institut Pertanian Bogor.
Nur, A., Besti, V., & Anggraini, H. D. (2018). Formulasi dan Karakteristik Bihun Tinggi Protein dan Kalsium dengan Penambahan Tepung Tulang Ikan Patin (Pangasius Hypopthalmus) Untuk Balita Stunting. Media Kesehatan Masyarakat Indonesia, 14(2), 157. https://doi.org/10.30597/mkmi.v14i2.3984
Purwatti, N. P., Masliha, E., Pratiwi, L., Muflihati, I., Suhendriani, S., & Ujianti, R. M. D. (2022). Perbandingan Karakteristik Donat Dengan Penambahan Tepung Tulang Ikan. Agroindustrial Technology Journal, 6(2), 58–77. https://doi.org/10.21111/atj.v6i2.8362
Rahmi, A. D., Dien, H. A., & Kaparang, J. T. (2018). Mutu Mikrobiologi Dan Kimia Dari Produk Pasta (Intermediet Product) Penyedap Rasa Alami Yang Disimpan Pada Suhu Ruang Dan Suhu Dingin. Media Teknologi Hasil Perikanan, 6(2), 42. https://doi.org/10.35800/mthp.6.2.2018.19510
Sholikhah, A. (2016). Statistik Deskriptif dalam Penelitian Kualitatif. Fakultas Dakwah IAIN Purwokerto.
Siswanti, Agnesia, Priscilla Yolanda, & Katri A., R. B. (2017). Pemanfaatan Daging dan Tulang Ikan Kembung (Rastrelliger kanagurta) dalam Pembuatan Camilan Stick. Jurnal Teknologi Hasil Pertanian, 10(1), 41–49. https://jurnal.uns.ac.id/ilmupangan/article/view/17468/13954
Sudarmaji. (2005). Analisis Bahaya dan Pengendalian Titik Kritis (Hazard Analysis Critical Control Point). Jurnal Kesehatan Lingkungan, 1(2), 183–191.
Suhardi. (1989). Kimia dan Teknologi Protein. Pusat Antar Universitas Pangan dan Gizi, UGM.
Triyono, A. (2010). Mempelajari Pengaruh Penambahan Beberapa Asam pada Proses Isolasi Protein terhadap Tepung Protein Isolat Kacang Hijau (phaseolus radiatus l.). Seminar rekayasa kimia dan proses, 1–9. http://eprints.undip.ac.id/27996/
Whitney, E. N., & Hamilton, E. (1987). Understanding Nutrition. West Publishing Company.
Winarno, F. G. (2004). Kimia Pangan dan Gizi. Gramedia Pustaka Utama.
Author Biographies
Liliek Soeprijadi, Politeknik Kelautan dan Perikanan Karawang
Susi Ratnaningtyas, Politeknik Kelautan dan Perikanan Karawang
Fahtia Dwi Cahyani, Politeknik Kelautan dan Perikanan Karawang
License
Copyright (c) 2024 Liliek Soeprijadi, Susi Ratnaningtyas, Fahtia Dwi Cahyani
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
