FORTIFICATION OF TILAPIA (Oreocrhomis niloticus) FISH MEAL ON CHARACTERISTICS CRACKERS
| Main Authors: | putri, Ayuningtias widia, Sumarto, Sumarto, Suparmi, Suparmi |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
, 2020
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| Online Access: |
https://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/29547 https://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/29547/28458 |
Daftar Isi:
- AbstrakThis study aims to determine the effect of fortification of tilapia (Oreochromis niloticus) meal on the characteristics of crackers. The method used was an experimental method with a non-factorial completely randomized design study consisting of 4 levels, namely without the addition of fish meal (T0), fortification of 5% tilapia fish meal (T1), 10% fish meal (T2), and fortification of fish meal 15% (T3).The results showed the effect of fortification of tilapia fish meal on the organoleptic characteristics of crackers. Fortification of 15% (57 grams) of tilapia fish meal is the best treatment which results in the characteristics of tilapia crackers having a bright, golden yellow and attractive appearance, delicious and savory taste, crunchy texture, and distinctive aroma of fish crackers. Crackers have a moisture content of 4.43%, 2.32% ash, 28.74% fat, 16.41% protein, and 48.09% carbohydrates.Keyword: crackers, fish meal, Oreocrhomis niloticus