FORMULASI PANGAN DARURAT COOKIES DENGAN PENGKAYAAN TEPUNG IKAN LELE DAN MINYAK IKAN MATA TUNA

Bambang Riyanto; Fahri Sinulingga; Wini Trilaksani; Silva Fauziah; William Vito Krisnawan; La Ode Fitradiansyah; Muhamad Zidan Rahmat

doi:10.24319/jtpk.12.175-181

Bambang Riyanto Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Jalan Agatis, Kampus IPB Dramaga, Bogor 16680, Indonesia
Fahri Sinulingga Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Jalan Agatis, Kampus IPB Dramaga, Bogor 16680, Indonesia
Wini Trilaksani Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Jalan Agatis, Kampus IPB Dramaga, Bogor 16680, Indonesia
Silva Fauziah Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Jalan Agatis, Kampus IPB Dramaga, Bogor 16680, Indonesia
William Vito Krisnawan Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Jalan Agatis, Kampus IPB Dramaga, Bogor 16680, Indonesia
La Ode Fitradiansyah Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor, Jalan Meranti, Kampus IPB Dramaga, Bogor 16680, Indonesia
Muhamad Zidan Rahmat Departemen Manajemen, Fakultas Ekonomi dan Manajemen, Institut Pertanian Bogor, Jalan Agatis, Kampus IPB Dramaga, Bogor 16680, Indonesia

DOI: https://doi.org/10.24319/jtpk.12.175-181

Keywords: cathfish, cookies, emergency food, fish oil

Abstract

Etnic food based on fish, independently developed by the community to improve nutritional fulfillment at the refugee camps. This innovation becomes local wisdom about emergency food and the original wealth of people's food. Fish is used because the people's main food, in addition to the ease of obtaining and also high protein content. The research aims to produce the best formula for nutritionally rich cookies as an emergency food preparation for Sulawesi by utilizing local potential. The research included making catfish meal, extracting fish oil from Tuan's eye, making cookies with different concentrations of catfish 15%, 20%, and 25%, sensory assessment and product analysis with the best formula. The results obtained the best formula with a concentration of 25% catfish meal. The chemical composition of the selected cookie products includes carbohydrate content of 67.51±0.05%, fat content of 24.72±0.30%, protein content of 6.11±0.05%, water content of 1.18±0.22%, and ash content of 0.48±0.02%. The nutritional contribution of protein cookies with 1,805 kcal energy is 12.12% of the total daily nutritional adequacy rate.