Development of fish bars as a high zinc and calcium snack made from bilih fish (Mystacoleuseus padangensis Blkr) flour
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Issue
Vol. 14 No. 2 (2019)
Accepted
30 July 2019
Published
30 July 2019
Keywords:
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bilih fish, calcium, fish bars, fish flour, zinc
Abstract
The study analysed differences in nutrition content of various bilih fish flour proportions in bilih fish bar with zinc and calcium as minerals of interest. The study used a Completely Randomized Design (CRD). The proportion of bilih fish flour in the fish bars dough were of three levels, i.e. 30%, 40% and 50% of the total weight of flour. The data obtained were analyzed with one-way ANOVA, followed by Duncan's New Multiple Range test. The level of statistical significance was set at p<0.05. The best proportion based on its nutritional content was the 50% with the energy content of 327 kcal, protein content 22.75%, lipid content 11.99%, carbohydrate content 32.06%, moisture content 28.28%, ash content 4.44%, zinc content 4.58 mg, and calcium content 922.23 mg per 100 g. A serving size (±30 g) of treatment is able to suffice for 5.06-7.05% zinc and 0.87-16.77% calcium adequacy as well as the daily requirement of 2,150 kcal. Sensory evaluation showed that the treatments had no significant effects on the organoleptic attributes of the fish bars, except for taste (0.033). This bilih fish bar can be utilized as a source of zinc and calcium for high-risk groups such as children, adolescents, pregnant women, and people with diabetes.
References
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Adawiyah AR, Selviastuti R. 2014. Serburia suplemen tulang ikan bendeng dengan cangkang kapsul alginate untuk mencegah osteoporosis. Jurnal Ilmiah Mahasiswa 4(1):53-59.
Aramouni FM, Abu-Ghoush MH. 2010. Physicochemical and sensory characteristics of no bake wheat-soy snack bars. J Sci Food Agric 1(1):44-51. Doi: 10.1002/isfa.4134.
Arza PA, Tirtavani M. 2017. Pengembangan crackers dengan penambahan tepung ikan patin (Pangasius hypophthalmus) dan tepung wortel (Daucus carota L). J Nutr Food Res 40(2):55-62.
Campbell AP, Rains TM. 2015. Dietary protein is important in the practical management of prediabetes and type 2 diabetes. J Nutr 145(1):164S-169S.
Cho JH, Kim IH. 2010. Fish meal-nutritive value. J Anim Physiol Anim Nutr 95(2011):685-692.
Cusick SE, Georgieff MK. 2016. The role of nutrition in brain development: the golden opportunity of the “first 1000 days”. J Pediatr 175:16-21. Doi:10.1016/j.jpeds.2016.05.013.
Da Silva EP, Siqueira HH, do Lago RC, Rosell CM, Boas EVBVB. 2013. Developing fruit-based nutritious snack bars. J Sci Food Agric 94(1):52-56. Doi: 10.1002/jsfa.6282.
Ejas MS, Latif N. 2010. Stunting and micronutrient deficiencies in malnourished children. J Pak Med Assoc 60(7):543-547.
Fatmawati, Mardiana. 2014. Tepung ikan gabus sebagai sumber protein (food supplement). Bionature 15(1):54-60.
Ho LH, Tang JYH, Akma SM, Aiman HM, Roslan A. 2016. Development of novel “energy” snack bar by utilizing local Malaysian ingredients. Inter Food Res J23(5):2280-2285.
Hess SY, King JC. 2009. Effects of maternal zinc supplementation on pregnancy and lactation outcomes. Food Nutr Bull 30(1):S61-S78.
Ke Q, Chen C, He F, Ye Y Bai X, Cai L, Xia M. 2018. Association between dietary protein intake and tipe 2 diabetes varies by dietary pattern. Diabetol Metab Syndr 10(48):10pp.
Kumar A, Kaur S. 2017. Calsium: nutrient in pregnancy. J Obstetr Gynecol India 67(5):313-318.
Leviana W, Paramita V. 2017. Pengaruh suhu terhadap kadar air dan aktivitas air dalam bahan pada kunyit (Curcuma longa) dengan alat pengering electrical oven. METANA 13(2):37-44.
Lorincz C, Manske SL, Zernicke R. 2009. Bone health: part 1, nutrition. Sports Health 1(3):253-260.
Mayo-Wilson E, Junior Ja, Indad A, Dean S, Chan XHS, Chan ES,Jaswal A, Buttha ZA. 2014. Zinc supplementation for preventing mortality, morbidity and growth failure in children aged 6 months to 12 years of age. Intervention Review. Cochrane Database of Systematic Reviews 5(CD009384): 1-442. Doi: 10.1002/14651858.CD0099384.pub2
Mervina, Kusharto CM, Marliyati SA. 2012. Formulasi biskuit dengan substitusi tepung ikan lele dumbo (Clarias garispinus) dan isolate protein kedelai (Glicine max) sebagai makanan potensial anak balita gizi kurang. J Teknol Ind Pangan XXIII(1):9-16.
Ministry of Health Canada. 2008. Nutrient value of some common foods. Publications Health Canada Ottawa, Ontario. www.healthcanada.gc.ca/cnf.
Mitri J, Hughes BD, Hu Fb, Pittas AG. 2011. Effects of vitamin D and calcium supplementation on pancreatic β cell function, insulin sensitivity and glycemia in adults at high-risk on diabetes: The calcium and vitamin D for diabetes mellitus (CaDDM) randomized controlled trial. Am J Clin Nutr 94(2):486-894.
Monteiro MLG, Marsico ET, Junior MSS, Deliza R, de Oliviera DCR, Junior CAC. 2018. Tilapia waste flour as a natural nutritional replacer for bread: A consumer perspective. PLoS ONE 13(5):e0196665.
Nandhani SD, Yunianta. 2015. Pengaruh tepung labu kuning, tepung lele dumbo, natrium bikarbonat terhadap sifat fisiko, kimia or ganoleptic cookies. J Pangan & Agroind 3(3):918-927.
Peacock M. 2010. Calcium metabolism in health and disease. Clin J Am Soc Nephrol 5(Suppl1):S23-S30. Doi: 10.2215/CJN.05910809
Pittas AG, Harris SS, Stark PC, Huges BD. 2007 The effect of calcium supplementation on blood glucose and markers of inflammation in nondiabetic adults. Diabetes Care 30(4):980-986.
Pradipta I. 2011. Karakteristik fisikokimia dan sensoris snack bars tempe dengan penambahan salak pondoh kering. [Undergraduate Thesis]. Surakarta: Universitas Sebelas Maret.
Prasetyo TJ. 2018. Prevalensi defisiensi asupan gizi mikro penduduk dewasa Indonesia menggunakan metode probabilitas serta elastisitas konsumsi pangan. [Thesis]. Bogor: Institut Pertanian Bogor.
Rafkin-Mervis LE, Marks JB. 2001. The science of diabetic snack bars: A review. Clinical Diabetes 19(1):4-12.
Rahmawati H. 2013. Pengaruh substitusi tepung tempe dan tepung ikan teri nasi (Stolephorus sp) terhadap kandungan protein, kalsium, dan organoleptik cookies. Artikel Penelitian. Semarang: Program Studi Ilmu Gizi Fakultas Kedokteran Universitas Diponegoro.
Rahmi Y, Widya N, Anugerah PN, Tanuwijaya LK. 2018. Tepung ikan teri nasi (Stoleporus commersini Lac.) sebagai sumber kalsium dan protein pada corn flakes alternatif sarapan anak usia sekolah. Nutrire Diaita 10(1):34-44.
Riyadi H. 2007. Seng untuk Pertumbuhan dan Perkembangan Anak. Penanggulangan Masalah Defisiensi Seng (Zn): From Farm to Table. Bogor: Institut Pertanian Bogor.
Telle-Hansen VH, Gaundal L, Myhrstad MCW. 2019. Polyunsaturated fatty acids and glycemic control in type 2 diabetes. Nutrient 11(1067):18pp. Doi: 10.3390/nu11051067.
Siagian MI. 2017. Proksimat, asam lemak, kolesterol dan jaringan daging ikan teri (Stolephorus sp) segar dan goreng. [Undergraduate Thesis]. Bogor: Institut Pertanian Bogor.
Stephen A, Alles M. de Graaf C, Fleith M, Hadjilucas E, Isaacs E, Maffeis C, Zeinstra G, Matthyis C, Gil A. 2012. The role and requirements of digestible dietary carbohydrates in infants and toddlers. Eu J Clin Nutr 66(7):765-779.
Sun Q, van Dam RM, Willet WC, Hu FB. 2009. Prospective study of zinc intake and risk of type 2 diabetes in women. Diabetes Care 32: 629-634.
Vasum KP, McEvoy M, Shi Z, Milton AH, Islam MR, Sibbritt D, Patterson A, Byles J, Loxton D dan Attia J. 2013. Is dietary zinc protective for type 2 diabetes? Results from the Australian longitudinal study on women’s health. BMC Endocr Disorders 13(1):1-8. DOI:10.1186/1472-6823-13-40.
Wanders AJ, Alssema M, de Koning EJP, Cessie SI, de Vries JH, Zock PL, Rosendaal FR, den Heijer M, de Mutsert R. 2017. Fatty acid intake and its dietary souces in relation with markers of type 2 diabetes risks: the NEO study. Eur J Clin Nutr 71:245-251.
Williams G, Noakes M, Keogh J, Foster P. and Clifton, P. 2006. High protein high fiber snack bars reduce food intake and improve short term glucose and insulin profiles compared with high fat snack bars. Asia Pacific J Clin Nutr 15(4):443-450.
Yamaguchi M. 2010. Role of nutritional zinc in the prevention of osteoporosis. Molec Cell Biochem 338(1-2):241-254.
Zuhri NM, Swastawati F, Wijayanti I. 2014. Pengkayaan kualitas mi kering dengan penambahan tepung daging ikan lele dumbo (Clarias gariepinus) sebagai sumber protein. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan 3(4):119-126.
[BPOM RI] Badan Pengawas Obat dan Makanan Republik Indonesia. 2016b. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 13 tahun 2016. Pengawasan Klaim pada Label dan Iklan Pangan Olahan. Jakarta: BPOM RI.
Adawiyah AR, Selviastuti R. 2014. Serburia suplemen tulang ikan bendeng dengan cangkang kapsul alginate untuk mencegah osteoporosis. Jurnal Ilmiah Mahasiswa 4(1):53-59.
Aramouni FM, Abu-Ghoush MH. 2010. Physicochemical and sensory characteristics of no bake wheat-soy snack bars. J Sci Food Agric 1(1):44-51. Doi: 10.1002/isfa.4134.
Arza PA, Tirtavani M. 2017. Pengembangan crackers dengan penambahan tepung ikan patin (Pangasius hypophthalmus) dan tepung wortel (Daucus carota L). J Nutr Food Res 40(2):55-62.
Campbell AP, Rains TM. 2015. Dietary protein is important in the practical management of prediabetes and type 2 diabetes. J Nutr 145(1):164S-169S.
Cho JH, Kim IH. 2010. Fish meal-nutritive value. J Anim Physiol Anim Nutr 95(2011):685-692.
Cusick SE, Georgieff MK. 2016. The role of nutrition in brain development: the golden opportunity of the “first 1000 days”. J Pediatr 175:16-21. Doi:10.1016/j.jpeds.2016.05.013.
Da Silva EP, Siqueira HH, do Lago RC, Rosell CM, Boas EVBVB. 2013. Developing fruit-based nutritious snack bars. J Sci Food Agric 94(1):52-56. Doi: 10.1002/jsfa.6282.
Ejas MS, Latif N. 2010. Stunting and micronutrient deficiencies in malnourished children. J Pak Med Assoc 60(7):543-547.
Fatmawati, Mardiana. 2014. Tepung ikan gabus sebagai sumber protein (food supplement). Bionature 15(1):54-60.
Ho LH, Tang JYH, Akma SM, Aiman HM, Roslan A. 2016. Development of novel “energy” snack bar by utilizing local Malaysian ingredients. Inter Food Res J23(5):2280-2285.
Hess SY, King JC. 2009. Effects of maternal zinc supplementation on pregnancy and lactation outcomes. Food Nutr Bull 30(1):S61-S78.
Ke Q, Chen C, He F, Ye Y Bai X, Cai L, Xia M. 2018. Association between dietary protein intake and tipe 2 diabetes varies by dietary pattern. Diabetol Metab Syndr 10(48):10pp.
Kumar A, Kaur S. 2017. Calsium: nutrient in pregnancy. J Obstetr Gynecol India 67(5):313-318.
Leviana W, Paramita V. 2017. Pengaruh suhu terhadap kadar air dan aktivitas air dalam bahan pada kunyit (Curcuma longa) dengan alat pengering electrical oven. METANA 13(2):37-44.
Lorincz C, Manske SL, Zernicke R. 2009. Bone health: part 1, nutrition. Sports Health 1(3):253-260.
Mayo-Wilson E, Junior Ja, Indad A, Dean S, Chan XHS, Chan ES,Jaswal A, Buttha ZA. 2014. Zinc supplementation for preventing mortality, morbidity and growth failure in children aged 6 months to 12 years of age. Intervention Review. Cochrane Database of Systematic Reviews 5(CD009384): 1-442. Doi: 10.1002/14651858.CD0099384.pub2
Mervina, Kusharto CM, Marliyati SA. 2012. Formulasi biskuit dengan substitusi tepung ikan lele dumbo (Clarias garispinus) dan isolate protein kedelai (Glicine max) sebagai makanan potensial anak balita gizi kurang. J Teknol Ind Pangan XXIII(1):9-16.
Ministry of Health Canada. 2008. Nutrient value of some common foods. Publications Health Canada Ottawa, Ontario. www.healthcanada.gc.ca/cnf.
Mitri J, Hughes BD, Hu Fb, Pittas AG. 2011. Effects of vitamin D and calcium supplementation on pancreatic β cell function, insulin sensitivity and glycemia in adults at high-risk on diabetes: The calcium and vitamin D for diabetes mellitus (CaDDM) randomized controlled trial. Am J Clin Nutr 94(2):486-894.
Monteiro MLG, Marsico ET, Junior MSS, Deliza R, de Oliviera DCR, Junior CAC. 2018. Tilapia waste flour as a natural nutritional replacer for bread: A consumer perspective. PLoS ONE 13(5):e0196665.
Nandhani SD, Yunianta. 2015. Pengaruh tepung labu kuning, tepung lele dumbo, natrium bikarbonat terhadap sifat fisiko, kimia or ganoleptic cookies. J Pangan & Agroind 3(3):918-927.
Peacock M. 2010. Calcium metabolism in health and disease. Clin J Am Soc Nephrol 5(Suppl1):S23-S30. Doi: 10.2215/CJN.05910809
Pittas AG, Harris SS, Stark PC, Huges BD. 2007 The effect of calcium supplementation on blood glucose and markers of inflammation in nondiabetic adults. Diabetes Care 30(4):980-986.
Pradipta I. 2011. Karakteristik fisikokimia dan sensoris snack bars tempe dengan penambahan salak pondoh kering. [Undergraduate Thesis]. Surakarta: Universitas Sebelas Maret.
Prasetyo TJ. 2018. Prevalensi defisiensi asupan gizi mikro penduduk dewasa Indonesia menggunakan metode probabilitas serta elastisitas konsumsi pangan. [Thesis]. Bogor: Institut Pertanian Bogor.
Rafkin-Mervis LE, Marks JB. 2001. The science of diabetic snack bars: A review. Clinical Diabetes 19(1):4-12.
Rahmawati H. 2013. Pengaruh substitusi tepung tempe dan tepung ikan teri nasi (Stolephorus sp) terhadap kandungan protein, kalsium, dan organoleptik cookies. Artikel Penelitian. Semarang: Program Studi Ilmu Gizi Fakultas Kedokteran Universitas Diponegoro.
Rahmi Y, Widya N, Anugerah PN, Tanuwijaya LK. 2018. Tepung ikan teri nasi (Stoleporus commersini Lac.) sebagai sumber kalsium dan protein pada corn flakes alternatif sarapan anak usia sekolah. Nutrire Diaita 10(1):34-44.
Riyadi H. 2007. Seng untuk Pertumbuhan dan Perkembangan Anak. Penanggulangan Masalah Defisiensi Seng (Zn): From Farm to Table. Bogor: Institut Pertanian Bogor.
Telle-Hansen VH, Gaundal L, Myhrstad MCW. 2019. Polyunsaturated fatty acids and glycemic control in type 2 diabetes. Nutrient 11(1067):18pp. Doi: 10.3390/nu11051067.
Siagian MI. 2017. Proksimat, asam lemak, kolesterol dan jaringan daging ikan teri (Stolephorus sp) segar dan goreng. [Undergraduate Thesis]. Bogor: Institut Pertanian Bogor.
Stephen A, Alles M. de Graaf C, Fleith M, Hadjilucas E, Isaacs E, Maffeis C, Zeinstra G, Matthyis C, Gil A. 2012. The role and requirements of digestible dietary carbohydrates in infants and toddlers. Eu J Clin Nutr 66(7):765-779.
Sun Q, van Dam RM, Willet WC, Hu FB. 2009. Prospective study of zinc intake and risk of type 2 diabetes in women. Diabetes Care 32: 629-634.
Vasum KP, McEvoy M, Shi Z, Milton AH, Islam MR, Sibbritt D, Patterson A, Byles J, Loxton D dan Attia J. 2013. Is dietary zinc protective for type 2 diabetes? Results from the Australian longitudinal study on women’s health. BMC Endocr Disorders 13(1):1-8. DOI:10.1186/1472-6823-13-40.
Wanders AJ, Alssema M, de Koning EJP, Cessie SI, de Vries JH, Zock PL, Rosendaal FR, den Heijer M, de Mutsert R. 2017. Fatty acid intake and its dietary souces in relation with markers of type 2 diabetes risks: the NEO study. Eur J Clin Nutr 71:245-251.
Williams G, Noakes M, Keogh J, Foster P. and Clifton, P. 2006. High protein high fiber snack bars reduce food intake and improve short term glucose and insulin profiles compared with high fat snack bars. Asia Pacific J Clin Nutr 15(4):443-450.
Yamaguchi M. 2010. Role of nutritional zinc in the prevention of osteoporosis. Molec Cell Biochem 338(1-2):241-254.
Zuhri NM, Swastawati F, Wijayanti I. 2014. Pengkayaan kualitas mi kering dengan penambahan tepung daging ikan lele dumbo (Clarias gariepinus) sebagai sumber protein. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan 3(4):119-126.
Authors
ElnovrizaD., RiyadiH., RimbawanR., DamayanthiE., & WinartoA. (2019). Development of fish bars as a high zinc and calcium snack made from bilih fish (Mystacoleuseus padangensis Blkr) flour. Jurnal Gizi Dan Pangan, 14(2), 83-90. https://doi.org/10.25182/jgp.2019.14.2.83-90
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