Impact of Patin Fish Flour on Mocaf Semprit Cookies

Wahyuningsih Wahyuningsih(1), Shella Ovita Sukma(2), Budi Wibowotomo(3),

DOI: https://doi.org/10.15294/teknobuga.v12i1.46020


(1) Culinary Education Program, Faculty of Engineering, Universitas Negeri Semarang
(2) Culinary Education Program, Faculty of Engineering, Universitas Negeri Semarang
(3) Culinary Education Program, Faculty of Engineering, Universitas Negeri Malang

Abstract

This study aims to determine the differences in preference, protein content, and water content in Mocaf flour Semprit cookies with the addition of Patin fish flour, evaluated based on taste, color, texture, and aroma. Mocaf flour and Patin fish flour are expected to produce high-protein, locally sourced Semprit cookies as a healthy snack. The objects of this study were Mocaf flour Semprit cookies with the addition of Patin fish flour at 0%, 10%, 15%, and 20%. The experimental design used was completely randomized. The independent variable in this study is the addition of Patin fish flour at 0%, 10%, 15%, and 20%, a count of the total Mocaf flour used in making Semprit cookies. The dependent variables are the differences in preference, protein, and water content of the experimental Semprit cookies. The experimental design used was completely randomized. Data collection methods included preference testing and testing for protein and water content. The data analysis methods used were the Kruskal-Wallis and Mann-Whitney tests. Protein content was tested using the Kjeldahl method, and water content was tested using the gravimetric method. The results showed differences in color, texture, aroma, and taste preference indicators. Protein content test results for the 0% formula were 8.79%, 10%: 9.06%, 15%: 10.41%, and 20%: 12.3%. Water content was 5.58% for 0%, 5.9% for 10%, 6.34% for 15%, and 6.61% for 20%.

Keywords

Semprit cookies; Mocaf flour; Patin fish flour

Full Text:

PDF

References

Apriani, I. (2015). Produksi Benih Ikan Patin (Pangasianodon Hypophthalmus) Dengan Penambahan Sumber Karbon Berbeda Pada Sistem Budidaya Berbasis Bioflok (Doctoral dissertation, Bogor Agricultural University (IPB)).

Atmaja, I. M. P. D., & Melinita, N. N. S. (2022). Pengolahan buah lindur (Bruguiera gymnorrhiza) sebagai pengganti tepung terigu dalam kue semprit. Jurnal Gastronomi Indonesia, 10(1), 10-19.

Drewnowski, A., & Monsivais, P. (2020). Taste, cost, convenience, and food choices. In Present knowledge in nutrition (pp. 185-200). Academic Press.

Ernisti, W., Riyadi, S., & Jaya, F. M. (2018). Karakteristik biskuit (crackers) yang difortifikasi dengan konsentrasi penambahan tepung ikan patin siam (pangasius hypophthalmus) berbeda. Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan, 13(2).

Gayati, I. A. P. (2014). Pemanfaatan Tepung Kacang Koro Pedang (Canavalia ensiformis [L.] DC) dan Tepung Mocaf (Modified Cassava Flour) Pada Cookies Ditinjau dari Sifat Fisiko Kimia dan Sensori (Doctoral dissertation, PRODI TEKNOLOGI PANGAN UNIKA SOEGIJAPRANATA).

Guiné, R. P. (2022). Textural properties of bakery products: A review of instrumental and sensory evaluation studies. Applied Sciences, 12(17), 8628.

Hasibuan, L. N., Pratama, R. I., & Rostini, I. (2022). Acceptance Level of Spring Rolls Wrapper with the Addition of Patin Fish (Pangasius Sp) Bone Flour as a Source of Calcium. Asian Journal of Fisheries and Aquatic Research, 18(5), 12-20.

Midayanto, D. N., & Yuwono, S. S. (2014). Penentuan Atribut Mutu Tekstur Tahu Untuk Direkomendasikan Sebagai Syarat Tambahan Dalam Standar Nasional Indonesia [in Press Oktober 2014]. Jurnal pangan dan agroindustri, 2(4), 259-267.

Ningrum, A. D., Suhartatik, N., & Kurniawati, L. (2017). Karakteristik biskuit dengan substitusi tepung ikan patin (Pangasius sp) dan penambahan ekstrak jahe gajah (Zingiber officinale var. Roscoe). JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 2(1).

Nurhidayati, N. (2011). Kontribusi MP-ASI Biskuit Bayi dengan Substitusi Tepung Labu Kuning (Cucurbita moschata) dan Tepung Ikan Patin (Pangasius spp) terhadap Kecukupan Protein dan Vitamin A (Doctoral dissertation, Diponegoro University).

Prasetiya, M., & Purwidiani, N. (2014). Pengaruh proporsi pati garut (Maranta arundinacea L.) dan tepung kacang merah (Phaseolus vulgaris L.) terhadap sifat organoleptik kue semprit. Jurnal Boga, 3(3), 151-160.

Rumadana, I. M., & Salu, A. A. (2020). Uji organoleptik spritz cookies (kue semprit) dengan tepung mocaf sebagai substitusi sebagian tepung terigu. Jurnal Gastronomi Indonesia, 8(1), 32-40.

Saputra, R. H., Widiastuti, I., & Supriadi, A. (2015). Karakteristik fisik dan kimia gelatin kulit ikan patin (Pangasius pangasius) dengan kombinasi berbagai asam dan suhu. Jurnal FishtecH, 4(1), 29-36.

Salim, E. (2024). Mengolah Singkong Menjadi Tepung Mocaf, Bisnis Produk Alternatif Pengganti Terigu. Penerbit Andi.

Seveline, S., Heldyana, R., & Kurniawati, S. (2020). The use of three species of lactic acid bacteria in the mocaf (Modified Cassava Flour) production. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 9(3), 163-172.

Suarti, B., AS, E. A., & Masyhura, M. D. (2015). The effect of moringa leaves flour and roasting time on the quality of cookies mocaf (modified cassava flour). AGRIUM: Jurnal Ilmu Pertanian, 19(3).

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.