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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Degraded and Mining Lands Management AGRIVITA, Journal of Agricultural Science Jurnal Ilmiah Perikanan dan Kelautan Jurnal Agroekoteknologi Jurnal Bioindustri (Journal of Bioindustry) Food ScienTech Journal Community Development Journal: Jurnal Pengabdian Masyarakat ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat MOVE: Journal of Community Service and Engagement Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Dinamika
Fitria Riany Eris
Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences

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Journal : Jurnal Ilmiah Perikanan dan Kelautan

 1 
Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content Baity Nur Jannah; Fitria Riany Eris; Nita Kuswardhani; Aris Munandar
Jurnal Ilmiah Perikanan dan Kelautan Vol. 12 No. 2 (2020): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v12i2.17064

Abstract

HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28
Co-Authors Abdul Hasyim Sodiq Abdul Hasyim Sodiq Abdul Hasyim Sodiq Agus Rizki Ansori Ainun Nafisah AINUN NAFISAH AM, Kartina Anggoro Suryo Pramudyo Aris Munandar Arni Komala Sari Baity Nur Jannah Bayu Meindrawan Dewi Hastusi Dewi Hastuti Dian Anggraeni Dian Anggraeni Dina Riziani Dwi Ningsih Susilowati Dwi Ningsih Susilowati Fany Dwi Wahyuni Filki Ardiansyah Karmelia Nurrohmah Kusumasari, Septariawulan Meutia Meutia Meutia, Meutia Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Munandar, Aris Munandar, Aris Munandar, Denna Eriani N Nurmayulis Nezly Nurlia Putri Nia Ariani Putri Nia Ariani Putri Nia Ariani Putri Nita Kuswardhani Nurmayulis Nurmayulis Nurmayulis Nurmayulis Nurmayulis Nurul Annadzifah Nurul Annazhifah Puji Wulandari Puji Wulandari Puji Wulandari Puji Wulandari Rahma Hariyanti Ratna Mega Sari Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Ririn Rahayu Serly Eka Puspita Sjaifuddin Sjaifuddin Sri Mulyati Sri Mulyati Susiyanti Susiyanti Taufan Rifqi Samudra Taufik Hidayat Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Vega Yoesepa Pamela Vega Yoesepa Pamela Winda Nurtiana Winda Nurtiana Yofita Sandra, S.Pd., M.Pd., Zico Farlin, Dr. Budiwirman, M.Pd., Yudi LA Salampessy Yus Rama Denny Yus Rama Denny Zulfatun Najah Zulfatun Najah Zulfatun Najah Zulfatun Najah