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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Biology, Medicine, & Natural Product Chemistry BASKARA: Journal of Business and Entrepreneurship Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Bulletin of Culinary Art and Hospitality NUTRIENT JURNAL GIZI
Mansoor Abdul Hamid
Universiti Malaysia Sabah
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary)

 1 
Development of Food Seasoning Powder from Subgrade Fish Cracker with Red Spinach (Amaranthus tricolor L.) Mansoor Abdul Hamid; Nur Atikah Zulkefli; Rozekin Suratman; Oslida Martony
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 3, No 2 (2023): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v3i2.45341

Abstract

The subgrade of fish crackers known as amplang refers to some parts of amplang that do not meet the standard but can still be consumed and sold at a lower price, so it has contributed to the decrease in company profits. This study intends to develop a food seasoning powder created from the subgrade of amplang fish crackers with the addition of red spinach (Amaranthus tricolor L.). Five formulations were developed with amplang powder and red spinach powder in the range of 36.66% to 66.66% and 0% to 30%, respectively. The best formulation is chosen based on sensory evaluation, followed by nutritional analysis and storage stability. Formulation 4 was chosen as the best, which consists of 41.60% subgrade amplang powder with 25% red spinach powder. The proximate analysis showed the F4 contained 6.18% moisture, 0.64% ash, 9.83% crude fat, 12.69% protein, 9.88% crude fibre, 47.27% dietary fibre, 61.46% carbohydrate, and a calorie content of 404.83 kcal/100 g, which significantly increased in ash, protein, and crude fibre contents compared to the control sample. Water activity (AW), colour and microbiological status showed no significant changes (p > 0.05) throughout the eight weeks of storage indicated that sample was stable during storage periods. Therefore, the development of this seasoning powder can be used as an alternative for amplang subgrade to be upgraded with better acceptability and enhance its nutritional value, which is beneficial to the consumer.
Co-Authors Amir Izzwan Zamri Chi Hong Yeap Colonius Atang Diana Demiyah Binti Mohd Hamdan Fisal Ahmad Fisal Ahmad Fong Suk Zean Hanif Abdurahman Siswanto Harifah Mohd Noor Hasmadi Mamat Intan Soliha Ibrahim Jahurul Haque Akanda Jalihah Md. Shah Jason Chuah Wai Kit Jason Siew Kin Ming Jurry Foo Kai Yen Lim Kee Sabariah Kee Yusof Keneswary Ravichanthiran Marja Azlima Omar Maryana Muhamad Nor Mayrana Md. Nor Mazarina Devi Mohamad Khairi Mohd Zainol Muhammad Yasar Murtono Murtono Noorakmar Ab Wahab Nur Atikah Zulkefli Nur Ezzliana Ismail Oslida Martony Pauline Yong Rahijan Abdul Wahab Rozekin Suratman Sugianto Sugianto Sugiyanto Sugiyanto Tuan Zainazor Tuan Chilek Umi Hartina Mohd. Razali Yeap Chi Hong