Detail Nutritional, Physical, and Sensory Properties of Fish Crackers Produced from the Head of Catfish (Clarias Gariepinus) (Article of Journal Food Research Vol. 7 Suppl. 1 April 2023 p. 51-63) Bibliografi Author: Canti, Meda ; Kurniady, F ; Hutagalung, Rory Anthony ; Prasetya, Wibawa Topik: Byproduct; Catfish head; Fish crackers; Nutritional; Sensory properties Bahasa: (EN )     Penerbit: Rynnye Lyan Resources     Tahun Terbit: 2023     Jenis: Article - diterbitkan di jurnal ilmiah internasional Fulltext: Nutritional, physical, a.pdf (422.14KB; 4 download) Abstract Catfish heads are a common byproduct of large-scale catfish processing, known for their rich nutritional content. However, despite their potential to be processed into food products such as crackers, catfish heads remain relatively underused. This study aimed to produce crackers made from catfish heads and evaluate the nutritional, physical, and sensory properties of the crackers. After the preparation of catfish head flour (CHF) and catfish head crackers (CHC), the crackers were analysed with various ratios of tapioca flour (TF) to CHF: CHC 0 (100: 0), CHC 1 (90:10), CHC 2 (80:20), CHC 3 (70:30), and CHC 4 (60:40). The examination of the nutritional, physical, and sensory properties showed that the CHF had high protein (30.89% db), calcium (21.83% db), and phosphorus (10.26% db) values, with the CHC 3 having higher protein, calcium, and phosphorus contents than the control group (p<0.05). The CHC 3 also exhibited good colours and textures, in addition to its superiority in all sensory attributes. In light of this analysis, the CHC 3 was indeed the best cracker processing. This study indicates that catfish heads as food ingredients can serve as nutritious crackers preferred by the panelists. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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