Food ScienTech Journal
Vol 2, No 1 (2020)

UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE

Eris, Fitria Riany (Department of Food Technology Faculty of Agriculture Universitas Sultan Ageng Tirtayasa)
Munandar, Aris (Department of Fishery, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)
AM, Kartina (Department of Agroecotechnology, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)
Meutia, Meutia (Department of Agribusiness, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)
Anggraeni, Dian (Department of Agribusiness, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)



Article Info

Publish Date
18 Jul 2020

Abstract

Fishbone have a proportion of 10% of the total weight of fish and usually become fish processing waste that contains nutrients. One fish that has high nutritional value is milkfish. The utilization of milkfish bones can be an alternative way to provide a nutrient-rich food source because it contains a high number of mineral especially Ca and P. In Banten Province, milkfish bone is mainly waste from local food processing of Sate Bandeng (milkfish satay). This paper will discuss the results of research on the utilization of milkfish bone powder in making Rengginang, the local food of Baduy tribe. Baduy rengginang products are added milkfish bone powder with a concentration of 0%, 1%, 2%, and 3%. The products produced were characterized by parameters of linier expansion, crispness, hardness, organoleptic test, Total Plate Count (TPC), and proximate analysis. Rengginang product chosen was the treatment of adding 1% fish bone powder. Rengginang produced has the characteristics of volume expansion, crispness, and hardness in the range of 33.08-47.69%, 104.62-164.67 mm, and 958.20-2600.62 g. Water content, ash content, protein content and the amount of fat in the rengginang produced were 87%, 1.10-3.10%; 8.73-11.20%; and 0.48%. The water and protein content is very important because it is closely related to the physical characteristics of the rengginang produced.

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Journal Info

Abbrev

fsj

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

Description

FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. ...