TY  - THES
TI  - FORTIFIKASI TEPUNG IKAN NILA NIRWANA (Oreochromis niloticus) SEBAGAI 
MAKANAN RINGAN BERPROTEIN TINGGI
UR  - http://eprints.unpak.ac.id/7934/
PB  - Universitas Pakuan
N2  - 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
Y1  - 2024/03/06/
ID  - eprintsunpak7934
AV  - public
EP  - 33
M1  - Skripsi
A1  - Septianingsih, Devi Intan
A1  - Widiastuti, Diana
A1  - Fajar, Fajar
ER  -