Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Effect of knife-fish bone powder addition on characteristics of starch and seaweed kerupuk as calcium and crude fiber sources

Andi Noor Asikin¹, Indrati Kusumaningrum¹,Taufik Hidayat^2*

¹Faculty of Fishery and Marine Science, Mulawarman University Jl. Gn. Tabur No. 1, Kampus Gn. Kelua, Samarinda East Kalimantan, Indonesia.

²Centre of Agroindustry Technology, Agency Assesment and Aplication Technology, Puspitek Serpong.

Corresponding Author Email: taufikhd02@gmail.com

Abstract:

Knife-fish bone is waste processing of kerupuk and amplang that have not been utilized optimally and potentially cause environmental pollution. Processing into a fish bone powder is one way to reduce environmental pollution and provide added value.It can be used as a fortification source of calcium in food products. Seaweed species are widely used in food processing as crude fiber and iodine sources. Therefore, it is necessary to do the processing of kerupuk with fortification of knife fish bone powder and seaweed as calcium and crude fiber sources. The objective of this research was to determine the effect of adding knife fish bone powder on characteristics of starch and seaweed kerupuk. The treatment in this study wasthe percentage of addition of knife fish bone powder: 0%, 5%, 10.15%, 20%. Calcium and crude fiber of both starch and seaweed kerupuk values varied significantly (p < 0.05).Proximate values varied significantly (p < 0.05) of both starch and seaweed kerupuk, except for protein and fat content. Phosphorous and whiteness level values significantly (p < 0.05) for both starch and seaweed kerupuk.

Keywords:

Bone Powder; Kerupuk ; Knife-Fish; Seaweed

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