Fortifikasi Minyak Ikan Jambal Siam (Pangasius hypophthalmus) dan Minyak Ikan Kerapu (Chromileptes sp) Pada Biskuit
ABSTRACT: The study was
conducted to determine the level of consumer acceptance and chemical
composition of biscuit added with cat fish oil and gruoper oil. About 1 kg of
abdominal fat from cat fish and 1 kg of gruoper meat was taken from a fish
market in Pekanbaru was prepared,then fish oil could be proccessed. Three types
of biscuit were fortifed with 0%, 10% and 20% of cat fish oil and grouper oil.
Biscuit was evaluated for consumer acceptance and chemical composition (water,
lipid, protein and free lipid acids). The results indicated that biscuit was
fortified with 10% of cat fish oil and gruoper oil was the most prefereble by
consumer. Water, lipid, protein and free lipid acids content of biscuit was
3,01%, 10,04%, 5,57% and 0,15% respectively.
Keywords: Fortification, fish
oil, Pangasius hypophthalmus, Chromileptes sp, Biscuit
Penulis: Anisa Ramadhani, Mirna
Ilza, Desmelati
Kode Jurnal: jpperikanandd150776
