Pengaruh fortifikasi tepung tulang ikan patin (Pangasius sp.) terhadap peningkatan kalsium dan preferensi donat The effect of shark catfish (Pangasius sp.) bone flour fortification on increasing calcium and donut preference
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calcium, improving degree, organoleptics, proximate, snack
Abstract
Patin fish bone can be utilized in the form of flour to enrich the nutrition of the product. Donuts with the addition of patin fish bone flour are a step to meet the market demand for snacks that are not only delicious but also nutritious. The goal of this study was to identify the optimal concentration of patin fish bone flour for donuts, taking into account factors such as sensory characteristics, degree of improvement, chemical composition, and calcium content. The fortification treatment of catfish bone flour, namely 0; 2.5; 5; and 7.5%, is based on the weight of wheat flour. The analyzed parameters included the level of preference, calcium content, proximity, and degree of donut improvement. The results showed that the difference in the concentration treatment of catfish bone flour had no significant effect (p>0.05) on the parameters of appearance and aroma but had a significant effect (p<0.05) on taste and texture. The best treatment is at a concentration of catfish bone flour of 2.5% with values of appearance (7.00), aroma (5.80), taste (6.60), and texture (6.28). The appearance parameters preferred the resulting donuts, while taste and texture received positive feedback. Donuts with 2.5% treatment have an improving degree of 15.77%; moisture 24.16%; ash 1.02%; protein 21.12%; fat 6.94%; carbohydrates 44.35%; and calcium 255.30 mg/100 g. Patin fish bone flour fortification can increase the ash, protein, and calcium content of donuts.
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