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PENGARUH PENAMBAHAN TEPUNG NANOKALSIUM TULANG IKAN GABUS (Channa Striata) TERHADAP KARAKTERISTIK KUE BANGKIT

Bangkit cookies is a dry cake that has a smooth, brittle texture and crumbles easily, when chewed it melts in the mouth and has a sweet taste and aroma of coconut milk. Bangkit cookies with the addition of snakehead fish bone nanocalcium flour as an alternative that can increase people's daily nutritional intake in the form of calcium. The aim of this research is to determine the effect of adding snakehead fish bone nanocalcium flour on the physicochemical characteristics and to find out the best concentration of snakehead fish bone nanocalcium in the bangkit cookies so that it can be accepted by the panelists. The experimental design was a Completely Randomized Design (CRD) with one factor, namely the concentration of added snakehead fish bone nanocalcium, namely 0%, 10%, 20% and 30%, which was carried out 3 times. Data were analyzed using ANOVA and continued with the Honestly Significant Difference test if there was a significant difference. The results showed that the addition of snakehead fish bone nanocalcium had a significant effect on increasing the ash content, calcium and hardness of the bangkit cookies, while the water content and swelling volume decreased as the addition of snakehead fish bone nanocalcium increased. The results of the organoleptic test for hedonic quality had a significant effect (p < 0.05) on color and appearance. From this research, the results showed that the bangkit cookies with the addition of snakehead fish bone nanocalcium treated with F2: 20% was the bangkit cookies with the best and most preferred results for each organoleptic test parameter.

Availability
#
Central Library (Reference) T1838192025
T183819
Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1838192025
Publisher
Indralaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 27 hlm.; ilus,; tab, 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.07
Content Type
Text
Media Type
unmediated
Carrier Type
other (microform)
Edition
-
Subject(s)
Prodi Teknologi Hasil Perikanan
Teknologi Pembuatan Makanan Komersial
Specific Detail Info
-
Statement of Responsibility
Other version/related

No other version available

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