%0 Thesis
%9 Skripsi
%A Septianingsih, Devi Intan
%A Widiastuti, Diana
%A Fajar, Fajar
%A Universitas Pakuan,
%A Fakultas Matematika dan Ilmu Pengetahuan Alam,
%A Program Studi Kimia,
%B Fakultas Matematika dan Ilmu Pengetahuan Alam
%D 2024
%F eprintsunpak:7934
%I Universitas Pakuan
%P 33
%T FORTIFIKASI TEPUNG IKAN NILA NIRWANA (Oreochromis niloticus) SEBAGAI   MAKANAN RINGAN BERPROTEIN TINGGI
%U http://eprints.unpak.ac.id/7934/
%X 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