Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Vol 1, No 2 (2018)

Supplementation of snake-head fish bone powder for making cookies

Abu B. Talawi (Universitas Hasanuddin)
Almerdian Almerdian (Universitas Hasanuddin)
Andi R. Ramli (Universitas Hasanuddin)
Metusalach Metusalach (Universitas Hasanuddin)
Nandi K. Sukendar (Unknown)



Article Info

Publish Date
09 Apr 2019

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.

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Journal Info

Abbrev

afssaae

Publisher

Subject

Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

Description

The Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering is aimed to diseminate the results and the progress in research, science and technology relevant to the area of food sciences, agricultural engineering and agroindustrial engineering. The development of green food ...