Fish Flour Research Articles

The relationship between food insecurity, purchasing patterns and perceptions of the food environment in urban slums in Ibadan, Nigeria

BackgroundRapid urbanisation without concomitant infrastructure development has led to the creation of urban slums throughout sub-Saharan Africa. People living in urban slums are particularly vulnerable to food insecurity due to the lack of physical and economic accessibility to food. Hence, it is important to explore how vulnerable groups living in slums interact with the food environment. This study assessed the relationships between food insecurity, including restrictive coping strategies, food purchasing patterns and perceptions about the food environment among dwellers of selected urban slums in Ibadan, Nigeria.MethodsThis community-based cross-sectional study was conducted with people responsible for food procurement from 590 randomly selected households in two urban slums in Ibadan. Food insecurity and restrictive coping strategies were assessed using the Household Food Insecurity Access Scale and the Coping Strategy Index, respectively. We examined purchasing patterns of participants by assessing the procurement of household foodstuffs in different categories, as well as by vendor type. Participants’ perceptions of the food environment were derived through a five-item composite score measuring food availability, affordability and quality. Chi-square tests and logistic regression models analysed associations between food insecurity, purchasing patterns and perceptions of the food environment.ResultsThe prevalence of food insecurity in the sample was 88%, with 40.2% of the households experiencing severe food insecurity. Nearly a third (32.5%) of the households used restrictive coping strategies such as limiting the size of food portions at mealtimes, while 28.8% reduced the frequency of their daily meals. Participants purchased food multiple times a week, primarily from formal and informal food markets rather than from wholesalers and supermarkets. Only a few households grew food or had livestock (3.2%). Food insecure households had a lower perceived access to the food environment, with an approximate 10% increase in access score per one-unit decrease in food insecurity (AOR = 0.90, 95% CI: 0.84, 0.96). The most procured foods among all households were fish (72.5%), bread (60.3%), rice (56.3%), yam and cassava flours (50.2%). Food-secure households procured fruit, dairy and vegetable proteins more frequently.ConclusionFood insecurity remains a serious public health challenge in the urban slums of Ibadan. Perceptions of greater access to the food environment was associated with increasing food security. Interventions should focus on creating more robust social and financial protections, with efforts to improve livelihoods to ensure food security among urban slum-dwellers.

Development of food for special dietary uses of diabetes based on oyster mushroom and brown rice

Diabetes patients often struggle to meet their energy requirements, prompting the suggestion of utilizing Food for Special Dietary Uses (FSDU). Previous research has shown the efficacy of oyster mushrooms’ B-glucan in controlling hyperglycemia and insulin resistance. Brown rice, high in magnesium and fiber with a low glycemic index, is known to lower blood glucose levels. Utilizing both ingredients in FSDU may provide products with recommended energy value, nutrient ingredients, and glycemic index. This study aimed to measure the energy, protein, fat, carbohydrate, fiber, glucose, and glycemic index of four mixed formulations of oyster mushrooms and brown rice, along with a control.The study used a true experimental design with a completely randomized research design. The formulations included: P1=9% mixture of moringa and fish flour, P2=10% mixture of carrot and fish flour, F3=11% mixture of moringa and tempeh flour, and F4=12% tempeh flour. The total energy was measured using various methods: adiabatic oxygen bomb calorimeter for energy, Kjeldahl for protein, Soxhlet for fat, by-difference for carbohydrates, AOAC enzymatic-gravimetric for total dietary fiber, anthrone for total sugar, and blood glucose tests at 0, 15, 30, 45, 60, 90, and 120 minutes post-test-food ingestion for glycemic index measurements. Statistical analysis was performed using the One-Way ANOVA and Kruskal-Wallis tests.The research results indicate significant differences in energy, protein, fat, carbohydrates, total sugar, and fiber values among groups (p<0.01). The lowest glycemic index was found in P4 (44.32, medium category). Further analysis indicated that P4 had higher total energy and fat, but lower carbohydrates, total sugar, and glycemic index. According to the Multiple Attribute Zeleny Method, the P4 formula was the best formula for all parameters.The most effective formula, containing brown rice, oyster mushrooms, and tempeh flour (P4), could be a beneficial option for improving the health of individuals with diabetes in the community.

The effect of blood meal to induce aquaculture performance of striped catfish (Pangasionodon hypophthalmus Sauvage, 1878)

Abstract The high price of fish meal as feed is the main problem in cultivating striped catfish. The use of blood meal, waste from slaughterhouses, can be an alternative to improve aquaculture performance while reducing feed costs. This research aimed to determine the effect of using blood meal as a source of feed protein on the growth performance of striped catfish. The research design used was a Completely Randomized Design (CRD) consisting of five treatments and three replications. The treatments used were A (blood meal 0%, fish meal 100%) as control, B (blood meal 25%, fish meal 75%), C (blood meal 50%, fish meal 50%), D (blood meal 75%, fish meal 25%), and E (blood meal 100%, fish meal 0%). The results showed that the average body weight and specific growth in treatments B (8.25 ± 0.63b g, 3.51 ± 0.13b %/day) and C (8.26 ± 0.73b g, 3.52 ± 0.14b %/day) had the same performance as the control. It is concluded that blood meal can be substituted and combined with fish flour with a maximum composition of 50% to improve the performance of striped catfish aquaculture. Further research to increase the nutrition of blood meal must be conducted to improve the aquaculture performance of striped catfish.

Innovative nuggets with pangasius fish and moringa leaf flour to enhance adolescent girls' health

Innovative nuggets with pangasius fish and moringa leaf flour to enhance adolescent girls' health

The Effect of Giving Biscuits Made from Haruan Fish Flour and Yellow Pumpkin on the Nutritional Status of Toddlers

This study aims to investigate the effect of biscuits made from haruan fish flour and yellow pumpkin on the nutritional status of toddlers in the working area of Puskesmas Mangkupalas. A quasi-experimental pre-post test with control group design was employed, with a single-blind approach. The study was conducted from September to November 2021. A total of 22 toddlers were selected using purposive sampling. Respondents were divided into two groups: the intervention group, which received biscuits made from haruan fish and yellow pumpkin flour, and the control group, which received government-provided biscuits. Data on energy and protein intake were collected using a Food Recall, and nutritional status was assessed based on Weight-for-Age index using anthropometric measurements. In the control group, the average Z-score before the intervention was -1.4345 (normal nutritional status), which increased to -1.3536 post-intervention (still normal). The intervention group had an average Z-score of -2.0009 before the intervention, which decreased to -2.1691 (indicating moderate malnutrition). The control group's average energy intake was 956.864 kcal before the intervention and 792.564 kcal during the intervention. In the intervention group, energy intake was 1010.891 kcal before and 793.109 kcal during the intervention. Protein intake in the control group was 34.436 g before the intervention and decreased to 31.691 g during the intervention. The intervention group saw an increase from 38.164 g to 58.75 g. The intervention with biscuits made from haruan fish flour and yellow pumpkin flour did not significantly affect the nutritional status or energy and protein intake of the toddlers.

Analisis Kandungan Gizi dan Daya Terima Cookies Substitusi Tepung Ikan Gabus dan Tepung Kacang Hijau

Chronic Energy Deficiency (CED) is a state of malnutrition caused by a lack of food intake for a long time impact to health problems, especially in pregnant women. Malnutrition for a long time in pregnant women impact on inhibiting the growth and development of the fetus. One of the supplementary feeding for pregnant women is cookies. This study aims to determine the nutritional content and acceptability of cookies substituting snakehead fish flour and mung bean flour as an alternative PMT for pregnant women with CED. This study used True Experimental with Completely Randomized Design (CRD), 4 levels of treatment and 6 times of replication. The treatment applied was the ratio of wheat flour : snakehead fish flour : mung bean flour at each P0 (100:0:0), P1 (80:10:10), P2 (70:15:15), P3 (60 :20:20). The results showed that there was an effect of increasing levels of protein, fat, ash, water, Fe, and decreasing levels of carbohydrates. There was a significant effect on the organoleptic quality as shown by the Kruskall-Wallis test (p <0.005) and continued with the Mann-Whitney follow-up test which showed that there were differences in all treatments. The conclusion of this study is that cookies substituted for snakehead fish flour and mung bean flour have an effect on nutritional value and organoleptic quality.

Optimal Ratio Determination of Tembang Fish Meal Addition (Sardinella Fimbriata) in Biscuit Making Through Organoleptic Quality and Moisture Content Evaluation

Purpose: This study aims to determine the optimal ratio of tembang fish flour addition to enhance the nutritional value of biscuits while maintaining their quality. Methodology: The research was conducted from June to July 2022 at the Applied Marine Product Processing Technology Laboratory and the Basic Laboratory of Politeknik Palu, Central Sulawesi Province. A Completely Randomized Design (CRD) was used for moisture content tests, and a Randomized Block Design (RBD) was used for organoleptic tests with five treatments of tembang fish flour addition: P1 (0 g), P2 (10 g), P3 (15 g), P4 (20 g), and P5 (25 g), each repeated three times. Results: The study found that the best addition of tembang fish flour in biscuits was P4, with a preference level of 'Like' (score 4) and moisture content below the maximum standard for biscuits (3.5% per 100 grams). Findings: Tembang fish biscuits are economical and significantly cheaper than other brands. Novelty: This research explores the use of tembang fish flour to diversify and enhance the nutritional profile of biscuits. Originality: The study offers detailed analysis and evidence of the nutritional and economic benefits of adding tembang fish flour to biscuits. Conclusions: Adding tembang fish flour improves the nutritional value and quality of biscuits, making them a viable and economical alternative. Type of Paper: Empirical Research Article

PHYSICAL AND CHEMICAL CHARACTERISTICS OF CATFISH FLOUR BY FREEZE-DRYING METHOD

Introduction: Catfish is a fish that contains high protein and has bioactive fatty acid components that can increase immunity. Catfish is widely available in Indonesia, so it is necessary to make flour to be used in a variety of processed products. Making flour using freeze-drying has the advantage of maintaining various original physical and chemical characteristics. Objectives: The study aimed to determine catfish flour's physical and chemical characteristics by the freeze-drying method Method: This research was conducted in January-October 2022 at the Food Technology Laboratory, Department of Nutrition, Health Polytechnic of the Ministry of Health Bandung and a chemical analysis on catfish flour at Saraswanti Laboratory, Bogor. Catfish flour is made using the freeze-drying method with a freeze-dryer. The Saraswanti Laboratory conducts the chemical analysis of moisture, ash, energy, protein, fat, carbohydrates, iron, dietary fiber content, and shelf life Result: 100 g of catfish flour contains a moisture content of 3,90%, ash content of 3.21%, 396.71 Kcal of energy, 69.95% protein, 10.19% fat, 6.30% carbohydrates, 5.62% dietary fiber, and 1.87 mg of iron with a shelf life of 312 days. The yield of catfish flour is 25.5%. Conclusion: Catfish flour made using the freeze-drying method already meets the requirements of SNI fish flour. Catfish flour can affect the product's physical and chemical characteristics. Catfish flour can increase the product's nutritional value for the better because it contains high protein and is a source of fiber.

Subtitusi Tepung Maggot (Hermetia illunces) Dengan Tepung Ikan Untuk Pertumbuhan dan Kelangsungan Hidup Benih Ikan Mas Koi (Cyprinus Carpio Linneaus)

This study aims to discover the effect of subtitution of maggot flour (Hermetua illunces) with fish flour as animal feed for the growth and survival of Cauliflower Gold Fish (Cyprinus Carpio Linneaus). Moreover, it is also to discover the best percentage of maggot flour as an alternative ingredient to subtitute the fish flour to create impacts on the growth and survival of Cauliflowe Golf Fish (Cyprinus Carpio Linneaus). In regards to that, thus study was caried put for 35 days during September-November 2022 at the Fish Seed Center (BBI) Gorontalo City. This using 4 treatments with 3 repetitions: Threatment A (Control) 0% Maggot Flour, Threatment B 10% Maggot Flour, Threatment C 20% Maggot Flour, Threatment D 30% Maggot Flour.bThe result showed that maggot flour subtitution did not have significant impact on the growth and survival of Cauliflower Gold Fish (Cyprinus Carpio Linnaeus).

ORAL NUTRITION SUPPLEMENT (ONS) BERBASIS BAHAN PANGAN LOKAL UNTUK PASIEN MALNUTRISI RUMAH SAKIT

Hospitalized patients with malnutrition are at risk of experiencing prolonged healing processes, extended hospital stays, and a decline in quality of life. One effort to enhance energy and protein intake is through oral administration using Oral Nutrition Supplements (ONS). ONS can be developed as a liquid food formula based on local ingredients, such as tilapia fish and sweet potato. This research aimed to determine the impact of tilapia fish flour and sweet potato flour formulations on the quality of ONS, including organoleptic properties, nutritional value, physical quality, microbiology, and shelf life. The experimental design involves three formulations of tilapia fish and sweet potato flour: 80%:20% (F1), 60%:40% (F2), and 40%:60% (F3). Organoleptic properties are analyzed using hedonic tests by 30 semi-trained panelists. The results showed that ONS with the best organoleptic properties was F2, with an average hedonic score of 5.60 (overall). Kruskal-Wallis test results showed that the formulation significantly influences the taste, aroma, color, and overall of ONS. Nutritional analysis revealed that ONS F2 per 100 mL contains 112 Kcal of energy, 5.4 g of protein, 3.8 g of fat, and 14.1 g of carbohydrates. The viscosity of ONS F2 was 226.5 cP, and the osmolality was 589 mOsmol/kg H2O. ONS F2 also complied with microbiological quality standards. The shelf life of ONS F2 at 2°C was estimated to be 24 days, with an expected selling price of Rp. 23,000 per serving. The research results are expected to apply to malnourished patients in hospitals.

Inclusion of fish meal in the coating of Nile tilapia nuggets

This study evaluated the effect of fish meal in the coating of Nile tilapia nuggets on their physicochemical and sensory characteristics. Nuggets and flours were developed from mechanically separated meat of tilapia. For breading, the nuggets were assigned four types of coating (0, 20, 40, and 60% of fish meal inclusion in the Panko-type coating flour), then pre-fried, frozen, and subsequently subjected to complete frying. In the pre-fried nuggets, the inclusion of fish flour in the coating caused a linear increase in protein, lipid, ash, and caloric value, while in the fried nuggets, there were a linear decrease in moisture and a linear increase in lipids and caloric value. The inclusion of fish meal resulted in a decrease in brightness (L*) and an increase in the intensities of red (a*) and yellow (b*) in the fried nuggets. Adding fish meal to the nuggets’ coating resulted in a linear decrease in hardness, elasticity, cohesiveness, gumminess, chewiness, and shear strength, however, without affecting the overall acceptability of the nuggets. Thus, it is concluded that the inclusion of up to 60% of fish meal in the coating of Nile tilapia nuggets is indicated to improve the nutritional profile of the product.

Physicochemical and Fatty Acid Profile of Refined Tuna Fish Oil By-Product from Canning and Meal Fish Industries

Fish oil by-product (FOB) recovered from the precooking process in the cannery industry and the pressing process in fish meal production are potential resources. However, this fish oil still needs a refinery process to improve the quality of fish oil. This study aimed to identify the physicochemical characteristics of the initial fish oil by-product, the physicochemical profiles, and fatty acids of the fish oil by-product after degumming neutralization and bleaching (bentonite, zeolite, and carbon adsorbents) processes from the cannery and fish meal industry. Results showed the initial physicochemical characteristics of fish oil waste from fish flour have lower quality than canned products (acid value, free fatty acids, PV, AV, TOTOX value, viscosity, and refractive index) but are inversely proportional to the iodine value. Results showed degumming (D) and neutralization (N) processes from the Fish oil canning process (FCP) and Fish oil meal process (FMP) could improve the quality parameters of fish oil by-products by reducing the acid value (7.90, 0.65, 9.17, 0.58 mg KOH/g), respectively; free fatty acid (3.97, 0.33, 4.60, 0.29 % oleic) respectively; peroxide value (PV) (15.18, 7.38, 17.64, 7.10 mEq/kg), respectively; anisidine value (AV) (14.36, 6.61, 14.64, 6.51) respectively; total oxidation (TOTOX) value (44.72, 21.37, 49.64, 20.71) respectively; and iodine (167, 153, 163, 155 mg/100 g), respectively as well as increasing the lightness (23.80, 25.70, 20.65, 26.00), respectively. In the bleaching process (B), zeolite (15 %) was an effective adsorbent to obtain oil with the best quality parameters due to zeolite possessed greater polarity and surface area at a higher concentration, which resulted in the acid value for FCP and FMP (0.26, 0.22 mg KOH/g); free fatty acid (0.13, 0.15 % oleic); PV (2.44, 5.71 mEq/kg); AV (2.5, 4.9); TOTOX value (7.16, 9.11); and iodine (138, 151 mg/100 g) as well as increasing the lightness (37.08, 36.74) that are appropriate to International Fishmeal & Oil Manufacturers Association (IFOMA), Codex Alimentarius Committee (CAC), and International Fish Oils Standards (IFOS) standards (p < 0.05). All adsorbents effectively increase the brightness of the FOB. The higher the concentration of adsorbents, the higher the clarity of the FOB. For zeolite absorbents, there was an increase of 16.73 - 32.3 % for FCP and 15.39 - 32.69 % for FMP, but the viscosity decreased with a range of 24.50 - 36.50 cPs. FCP contains 14 fatty acids, while FMP contains 12 fatty acids. The number of SFA and MUFA detected in FCP is lower than in FMP. In contrast, the amount of PUFA in FCP is relatively higher than in FMP. The percentage of EPA and DHA in FCP is lower than in FMP. Overall, the refining process affects the fatty acid composition of fish oil by-products both in the canning process and in fish meal. HIGHLIGHTS Fish oil by-product (FOB) of yellowfin tuna (Thunnus albacares) from the fish canning process (CP), and fish meal process (MP) streams were successfully purified through a chemical process which was by IFOMA, CAC, and IFOSH standards Zeolite resulted in the best fish oil quality at higher concentrations The Final Fish oil canning process (FCP) was mainly composed of linoleic, whereas the Fish oil meal process (FMP) was highly distributed in oleic and palmitic acid The sum of PUFA in FCP after bleaching was relatively higher than in FMP GRAPHICAL ABSTRACT

Assessing the prevalence of aflatoxin B1 in poultry feed in Dakar, Senegal: implications for animal and public health

Aflatoxin B1 (AFB1) is a mycotoxin that can contaminate a wide variety of foodstuffs such as animal feed. Most of the ingredients used in livestock feed are highly susceptible to contamination, with a propensity to release residues in products intended for human consumption. In the case of the poultry industry, the ingestion of contaminated feed by poultry can lead to alterations in their sanitary and zootechnical performance. It also may cause a food safety problem related to the presence of mycotoxin residues in animal products. The objective of this study was to determine the prevalence and level of AFB1 in poultry feeds/ingredients used or marketed in the city of Dakar and its suburbs, and to discuss the potential risks to animal and human health. In total, 68 samples of starter, grower, finisher, pullet, and layer feeds and 2 ingredients samples were analysed. The research and quantification of AFB1 were done using the high-performance liquid chromatography (HPLC) method, as described in ISO 14718. The results showed that all (100%) of the samples were contaminated with levels ranging from less than 0.1 ppb to 52.3 ppb in the feeds. The level in ingredients samples were 0.5 and 177.5 ppb respectively for the fish flour and peanut meal. Of all the samples analysed (feeds and ingredients), 5.7% had contamination levels above the allowable limits for poultry feed. Given these results and the threat to public health posed by the increasing consumption of poultry products, it would be judicious to systematically include the research of mycotoxins in raw materials, along with the bromatological analyses used for food formation. Additionally, a study on mycotoxin residues in foodstuff from poultry would be of great interest for the protection of public health and food safety.

Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of Aspergillus under Solid-State Fermentation

Proteases are important enzymes because of their extended uses in several industries, such as food, beverages, pharmacy, detergents, and many others. Aspergillus is one of the most used fungi strains for enzyme production by solid-state fermentation (SSF). Disponibility of the carbon source is a key factor for protease production. In addition, the selection of solid support has great importance, as it must provide suitable airflow through the packed bed and nutrient diffusion inside the fermentable mass. Six Aspergillus strains and two inert supports (Agrolite (AL) and Polyurethane (PUF)) were tested for protease production from fish flour (FF) at different glucose concentrations (0, 5, 10, 15%) by SSF. The FF/PUF mixture at 70/30 (w/w) ratio, with 75.39% moisture, and a critical moisture point of 0.11 gH2O/g, presented a texture that allowed heat and mass transfer and provided enough moisture to make free water available as required for microorganism growth during the fermentation process. Aspergillus oryzae 2095 produced higher amounts of neutral and alkaline proteases with the addition of 5% glucose to the growth medium. Kinetics studies reveal that protease production is partially associated with growth. The extracts obtained can be used in different industries, and especially to prepare fish high-value by-product hydrolysates.

The Profit Analysis of Kemplang Fish Business in Pemulutan, Ogan Ilir, South Sumatera

Fish kemplang is a processed of fish product made from fish and sago flour. In South Sumatra, fish kemplang is used as a special food for snacks. The majority of kemplang processing businesses are still medium and small scale. Ogan Ilir is a district that has a lot of kemplang processing centers. Marisah's kemplang business is one of the kemplang businesses in Pelabuhan Dalam Village, Pemulutan District, Ogan Ilir Regency. This business empowers the community surrounding, especially housewives. The purpose of this study was to determine the analysis of Kemplang profit from Mrs. Marisah's business in Pelabuhan Dalam Village, Pemulutan Induk District, Ogan Ilir Regency. The Location was determined by purposively. The research respondents were determined by case study method. Data was analyzed by descriptive qualitative and descriptive quantitative. The results of this study were shown by the production costs of Ibu Marisah's Kemplang business, it consisted of fixed cost and variable costs. Fixed cost was Rp.15,250/day, while variable cost was Rp. 2,856,250/day, so the total costs incurred was IDR 2,871,500/day. The revenue obtained from this business was IDR 3,240,000/day and the income was IDR 368,500/day. The Calculation of the R/C ratio was 1.13, it indicated that Mrs. Marisah's kemplang business was feasible.

The potential of composite flour (sago and fish) as a source of raw materials for frozen food processing

A mixture of sago flour and fish flour (Ilisha elongata) can be used as a composite flour source of raw material for food processing production of functional value. The research aimed to determine the characteristics of composite flour from sago and bang fish flour with concentration. The experimental research method processed composite flour from sago flour and fish flour with varying additions of fish flour 1%, 5%, and 10% of the total sago flour. The composite flour was subjected to a gelatinization process, a cooking method that involves heating the flour in water to form a gel to obtain its characteristics. The result showed that the processing of composite flour with fish flour affects the moisture content, protein, fat, ash, carbohydrates, mineral content, and profile of the number of essential and non-essential amino acids of composite flour. The best concentration of composite flour was 10%, with a high protein of 6.39 and calcium of 2869 mg/kg. Methionine and glutamate Methionine and glutamate are the highest amino acids, and the degree of gelatinization is 93.95%. Composite flour, with a concentration of 10%, has much potential for applied frozen food products (nuggets and fish balls).

The effect of flour-based feed black soldier fly larvae on crayfish (Cherax quadricarinatus von Martens) growth

Feeding in accordance with the level of nutritional needs can support the optimum growth of crayfish. Black Soldier Fly (BSF) larvae has potential as feed source because it contains high protein, relatively short harvest period, available in abundance. This study aims to determine the effect of feed pellets made from BSF larvae flour on the growth of crayfish. This research was carried out from October 2022 to January 2023 at the Zoology Laboratory of the Biology Education Department, University of Jember. This study used a laboratory experimental method with a completely randomized design (CRD). The research used 3 treatments and 3 replications, namely control (P0) using fish flour-based feeding, treatment 1 (P1) using BSF flour-based feed, and treatment 2 (P2) using fish flour and BSF flour-based feed. Parameters observed include carapace length, wet biomass, dry biomass, Feed Utilization Efficiency (FUE), and Feed Conversion Ratio (FCR) that measured once a week. The results showed that the three treatments had no effect significantly. Based on the result, pellet feed designed using BSF larvae flour and fish flour can be recommended as an alternative feed for replacement pellet feed that formulated using fish flour.

Exploring Organoleptic, Chemical, and Physical Properties of Foxtail Millet (Setaria italica) and Snakehead Fish (Channa striata) Cookies as Emergency Food Alternatives

High disaster risk in Indonesia necessitates the development of emergency food products (EFP). One potential EFP is cookies made from foxtail millet and snakehead fish. This study aimed to examine the sensory, chemical, and physical properties of EFP cookies with different formulations. This research used a completely randomized design. Variations in the composition of wheat flour, foxtail millet flour, and snakehead fish flour were P0(100:0:0), P1(8:76:16), P2(8:66:26), and P3(8:56:36). All treatments were analyzed for organoleptic quality using hedonic tests and proximate analysis, water activity analysis using an aw meter, and physical quality analysis using tensile strength. The Zeleny method was applied to identify the most optimal treatment, revealing that P1 emerged as the best formulation. P1 has the color, aroma, and taste that the panelists like, while maintaining a neutral rating in texture. P1 contains 241.51 kcal/50 grams of energy, 10.97% protein, 41.16% fat, 47.86% carbohydrates, 1.93% ash content, 4.93% water content, 0.55 water activity, and 17.16 N breaking strength. These results are in accordance with EFP and SNI 2973:2011 standards. The recommended daily consumption is 18 pieces (each piece weighing 25 grams) if not accompanied by any other food, or only 4-5 pieces if consumed as a snack.

Mempelajari Pengaruh Suhu dan Jenis Jeroan terhadap Mutu Tepung Jeroan

Animal feed with high protein content is currently difficult to obtain and has a relatively expensive price, so that the nutritional needs of livestock are less fulfilled. Therefore, this research was done to get livestock feed with good characteristics and to get information on the utilization of chicken organ meats to substitute fish flour in animal feed formulations of fish and poultry.The aim of the study was to study the temperature effect of 50oC, 70oC and 90oC and effectthe type of innards to the final water content, protein and color. Discover the highest protein content of intestinal starch, gizzard and chicken liver after the drying phase with 3 temperature parameters that is 50oC, 70oC, and 90oC. The research stage was carried out with the process of cleaning innards, cutting samples with a thickness of 0.2 cm for the liver and gizzard and a length of 5 cm for the intestine. The next process is drying, then measuring water content, grinding using a blender, sifting using a mesh 50 sieve, then a protein analysis is performed. The parameters observed in this research are moisture content, protein and color250 gram samples of wet innards can produce the average weight of chicken offal flour at all drying temperatures of 30.17 grams and can produce a yield value of 12.06%. The optimum temperature needed for the chicken offal drying process is at a temperature of 90 C with the old drying for 12 hours. The type of chicken innards (intestines, liver and gizzard) does not affect the water content in the end also protein but affects the color of chicken innards. The highest protein innards in the temperature of 90 C, has a percentage of protein in the intestines of 69.8%, liver 70.1%, and angizzard of 71.6%. Keywords: Chicken Innards, Color, Offal Flour, Protein, Temperature.

KANDUNGAN GIZI DAN ORGANOLEPTIK BISKUIT SUBSTITUSI TEPUNG IKAN GABUS DAN TEPUNG DAUN KATUK SEBAGAI ALTERNATIF CAMILAN IBU MENYUSUI

This study aims to determine the effect of substitution of snakehead fish flour and katuk leaf flour on the macronutrient content, iron and organoleptic properties of biscuits. This study used a completely randomized design (CRD) with ratio of snakehead fish flour and katuk leaf flour, namely: F1 (35%:10%), F2(40%:15%), F3 (45%:20%). Organoleptic tests included color, taste, texture, aroma and after taste by observation with 30 panelists. Nutrient content and Fe were analyzed using one way ANOVA and Duncan's further test. While the organoleptic was analyzed using Kruskal Wallis and Mann Whitney advanced test. Based on the test results for the nutritional content of biscuits, it was found that each successive formulation contained 8.63%, 7.12%, 7.77% moisture content, 2.31%, 2.64%, 2.89% ash content, 21.86% protein, 24.20%, 25.10%, 17.59% fat, 17.66%, 17.74%, carbohydrates 49.55%, 43.29%, 46.63%, iron 7.47%, 9.01%, 9.35%. Based on the organoleptic test of taste and after taste the most preferred is F2, the preferred color and taste is F3, while the texture is F1. The selected biscuit formulation is a substitute for snakehead fish and katuk leaf flour, namely F3. F3 meets the 11.5% AKG for protein and iron and can be claimed as a food source of protein and iron for lactating mothers 19-29 years (first trimester).