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Formulasi BMC Meningkatkan Kadar Protein Kue Kering Dengan Penambahan Tepung Ikan (BMC Formulations Increase Protein Level Cookies With Addition of Fish Flour)

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ABSTRACT

Animal protein Is a good nutrient for the growth and has a higher biological value than vegetable protein. Therefore, in this study used fish flour to increase protein score as cookies Ingredient Accordingly, this study aimed to determine the effect of fish flour BMC formula to organoleptic quality and proximate in cookies. Experimental studies with RAL 1 treatment, 6 level and 3 replication were begun by calculating the PS> 69 of BMC. Statistical tests showed no effect of the various formulas for color, flavor, and texture. On the other hand, there was an effect of the various formulas in cookies flavor.

Based on the results from the assessment panel of the product, they liked the cookies with the treatment of
T-2, BMC with PS 81.2 had the following characteristics: golden yellow color, quite salty savory flavors, crisp and compact when bitten and somewhat flavorful fish with a 5.63% moisture content, ash 1.91 grams, 6.74 grams of protein, 29.47 grams of fat and carbohydrate 56.26 grams. It is suggested to develop cake flour with other mixturepowder.

Keywords: protein score (PS), BMC, cookies, fish flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Gizi Indonesia, 36 (1) 2013 : 45-56

Penerbit

Jakarta : Persatuan Ahli Gizi Indonesia., 2013

Deskripsi Fisik

12 p

Bahasa

ISBN/ISSN

0436-0265

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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