KARAKTERISASI NUGGET PINDANG IKAN-AMPAS TAHU YANG DITAMBAH TEPUNG TULANG IKAN SEBAGAI SUMBER KALSIUM

Authors

  • Hardoko Hardoko Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya Jl. Vetreran No. 1 Malang
  • Eddy Suprayitno Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya Jl. Vetreran No. 1 Malang
  • Titik Dwi Sulistiyati Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya Jl. Vetreran No. 1 Malang
  • Alfin Adam Arifin Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya Jl. Vetreran No. 1 Malang

Abstract

ABSTRACT.  The bones of the boiled fish contain high calcium that can be used for osteoporosis therapy, but less utilized in food products. This study was aimed to study the characteristics of boiled fish nugget mixed with okara as filler and added fish bone flour as a source of calcium. The method used was experimental method which was divided into 2 stages, namely the addition of okara 20, 30, 40% and the addition of fish  bone flour of 60, 80, 100 mesh with concentration of 10, 20 ,30%. The results showed that the addition of okara could increase the water content of the nuggets, but has not yet affected the texture of the boiled fish nugget. In general, boiled fish nugget which had the highest panelists’ acceptance was the one that was added with 30% okara. The addition of fish bone flour tends to decrease water content and increases the texture of hardness boiled fish nugget -okara. The addition of fish bone flour to boiled fish nugget that had the highest panelists’ acceptance was fish bone flour of 10% with size of 100 mesh. The boiled fish nugget -okara contains 5.8 mg/g of calcium and 5.11% dietary fiber.

Keyword : boiled fish nuggets, fish bone flour, okara

Downloads

Published

2017-11-25

Issue

Vol. 1 No. 1 (2017): November

Section

Articles

License

“Authors who publish with this journal agree to the following terms:


1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC-BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.


2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.


3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website). The final published PDF should be used and bibliographic details that credit the publication in this journal should be included.”