Septianingsih, Devi Intan and Widiastuti, Diana and Fajar, Fajar (2024) FORTIFIKASI TEPUNG IKAN NILA NIRWANA (Oreochromis niloticus) SEBAGAI MAKANAN RINGAN BERPROTEIN TINGGI. Skripsi thesis, Universitas Pakuan.
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Abstract
FORTIFIKASI TEPUNG IKAN NILA NIRWANA (Oreochromis niloticus) SEBAGAI MAKANAN RINGAN BERPROTEIN TINGGI Devi Intan Septianingsiha) , Diana Widiastuti a*) , Fajar Anggraenib) a) Department of Chemistry, Pakuan University, Bogor b)Department fisheries development, National Research and Innovation Agency, Bogor *) Corresponding Author: dianawidi25@unpak.ac.id ABSTRACT Nirwana fish is one of the fish that has a high source of protein and can be utilized as flour with fortification for the basic ingredients of making snacks so that it becomes an alternative to improve food consumption patterns and increase nutritional value. This research begins with sampling and characterization test of fresh Nirwana tilapia. Furthermore, the manufacture of snacks with the addition of tilapia flour was formulated with five formulations. The resulting snack products were tested for organoleptic, chemical, microbiological and age tests to determine the quality of the snack products. The results showed that Tilapia Nirvana from Cimande Village has physical and chemical characteristics in accordance with SNI 2729:2013 with the advantage of high protein content of (80.60%). Based on the results of panelists, the best formulation for snacks is formulation F4 (70% wheat flour and 30% tilapia flour) with high protein content (25.28%). The shelf life of F4 snacks obtained with metallized plastic packaging is 1.09 years (395 days). Keywords: Fish Flour, Snack Sticks, Proximate, Shelf Life
| Item Type: | Thesis (Skripsi) |
|---|---|
| Subjects: | Fakultas Ilmu Pengetahuan Alam dan Matematika > Kimia |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
| Depositing User: | PERPUSTAKAAN FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM UNPAK |
| Date Deposited: | 06 Jul 2024 04:37 |
| Last Modified: | 06 Jul 2024 04:37 |
| URI: | http://eprints.unpak.ac.id/id/eprint/7934 |
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