Chemical, physical, and sensory characteristics of milkfish (Chanos chanos) and mung bean flour (Vigna radiata L.) simulations chips

Abstract

Diversification of food products, one of which can be applied to snacks. One type of snack that is quite successful in the market is the chips. To improve the value of the nutritive value of these chips is by making simulation chips. Based on the protein content of milkfish and mung beans are high then used as raw material for the manufacture of simulated chips. This study aims to determine the best simulation of milkfish and mung bean flour based on characteristics of chemical, physical, and sensory. Experimental design using in this research was Completely Randomized Design (CRD) with one factor, which was ratio variation of milkfish and mung bean flour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically by using one way ANOVA method; if there was a difference, it was followed with a significance test using Duncan’s Multiple Range Test (DMRT) at a significance level of α = 0,05. Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat + 80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is 3,53% wb of moisture content; 3,44% db of ash content; 25,78% db of fat content; 18,84% db of protein content; 51,93% db of carbohydrate content; 0.45% db of FFA content; 5,57% db of crude fiber content; and 527.17 kcal / 100 grams of total calories. Result of physical analysis of simulation chips on F3 that is 7,95 N of hardness and 92,97% of wholeness. While on the sensory analysis, the highest F3 value on parameters of color, texture, and overall.