D.L. Ayudiarti, I. Adlhiyyah, Suryanti, Syamdidi, E. Hastarini, T.D. Suryaningrum, R. Nurbayasari, D.A. Oktavia
Crackers is very popular food product. In general, crackers are made from wheat flour, margarine and flavors, so they contain more carbohydrates, fat and sugar than protein. Therefore it is necessary to increase the nutritional content of crackers with the addition of nutrients, especially protein and minerals. Fish is a source of high protein and mineral content. This research was conducted to determine the chemical, physical, and organoleptic qualities of fortified crackers using Largehead hairtail fish flour. Largehead hairtail fish flour is fortified in crackers by 0, 10, 20 and 30%. The method used was an experimental method (completely randomized design with 4 treatments and 3 replications). Crackers were analyzed for proximate, aW, hardness, sensory, amino acid content, calcium and phosphorus. The results of sensory analysis was showed that the panelists like crakcers with the addition of 10% Largehead hairtail fish flour and have 7.6% moisture content; 3.53% ash content; 14.6% fat content; 12.33% protein content, 61.97% carbohydrate content, 3.48 g/kg calcium content, 2.96 g / kg phosphorus content. © Published under licence by IOP Publishing Ltd.
Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia; Brawijaya University, East Java, Malang, Indonesia
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