Journal of Science Innovare
Vol 1, No 1 (2018): Journal of Science Innovare, Volume 01 Number 01 2018

Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana)

Mindiya Fatmi (Pakuan University)
Erni Rustiani (Pakuan University)

Article Info

Publish Date
13 Mar 2018

Abstract

Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control. lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive controls. Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Tes

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Journal Info
Journal of Science Innovare
Website

Abbrev

jsi

Publisher

Universitas Pakuan

Subject

Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Engineering Medicine & Pharmacology

Description

Journal of Science Innovare is an academic journal that publishes scientific papers in the field of Science Innovare. This journal is published two times a year (March and September) by Lembaga Penelitian dan Pengabdian Pada Masyarakat, Universitas Pakuan Bogor since 2017. The scope of journal are: ...