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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Andi R. Ramli
Universitas Hasanuddin
Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Supplementation of snake-head fish bone powder for making cookies Abu B. Talawi; Almerdian Almerdian; Andi R. Ramli; Metusalach Metusalach; Nandi K. Sukendar
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 2 (2018)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2018.001.02.6

Abstract

Snake-head fish bone is one of industrial fish processing waste which can beused as a mineral source. However, the utilisation of fish bones in foodproducts has not been optimized. The aim of this research was to utilizeSnake-head fish bone for making cookies and to evaluate their chemicalproperties and sensory acceptability of the product. Snake-head fish bone wasfirst steamed, dried, milled into powder then mixed with wheat flour andother additional ingredients. The result showed that cookies which made fromSP-318 formula (20% Snake-head fish bone powder and 80% wheat flour)were the best result for all sensory attributes. It presented like moderately forthe hedonic score. Protein, ash moisture, carbohydrate, and fat contents of theSP-318 formula were 10.77%, 8.10%, 9.25 %, 44.23%, and 7.65%, Overall,this study clearly showed that it was possible to make cookies whichsupplemented by Snake-head fish bone powder and the product did not haveany negative results on sensory attributes.
Co-Authors Abu B. Talawi Almerdian Almerdian Metusalach Metusalach Nandi K. Sukendar