Substitution of Tuna (Thunnus Sp) Fish Skin Soils in The Flat Chips Cook Making Process
DOI:
https://doi.org/10.55927/modern.v4i4.133Keywords:
Tuna Fish Skin Crackers, Sensory, Physical, ChemicalAbstract
Innovation in making crackers is done by adding crushed tuna fish skin as a protein-rich substitute. This study aims to: (1) Analyze the sensory test of crackers, (2) Determine the swelling power and oil absorption capacity of crackers with a tuna skin crushed formulation, and (3) Determine the effect of tuna fish skin substitution on the air and protein content of crackers. The study used a Completely Randomized Design (CRD) with four treatments: A0 (0%), A1 (25%), A2 (35%), and A3 (45%) crushed tuna fish skin. The parameters tested included sensory tests (color, taste, aroma, crispness), physical tests (swelling power and oil absorption), and chemical tests (air and protein content). The results showed that tuna fish skin substitution significantly affected the color, taste, and crispness of crackers (P<0.05), but did not affect the aroma (P>0.05)
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