Research Paper | Public Health | Indonesia | Volume 6 Issue 8, August 2017
Biscuit Formulation with Addition of Mozambique Tilapia Fish, Round Sardinella Fish and Brown Rice Flour
Slamet Widodo, Saifuddin Sirajuddin
The focus of this study was the formulation of biscuit with the addition of Mozambique tilapia fish, round Sardinella fish, and brown rice flour which were widely accepted by the community. The objective of the study was to formulate biscuit added by Mozambique tilapia fish, Sardinella fish, and brown rice flour. The experiment was conducted in December 2016-January 2017 in Family Welfare Education Laboratory. Data collected was the quality of biscuit (color, flavor, texture, taste, and overall) and the preference. Data were analyzed by Mean and ANOVA. The result of research indicates that the highest score and most similar to the control biscuit was formula F79 which was composed of 8 g wheat flour, 3 g cornstarch, 2 g tapioca starch, 3 g Mozambique tilapia fish flour, 3 g Round sardinella fish flour, 28 g brown rice flour, 12 g margarine, 29 g yolk, and 12 g refined sugar.
Keywords: Biscuit, Formulation, Fish flour
Edition: Volume 6 Issue 8, August 2017
Pages: 1699 - 1704
How to Cite this Article?
Slamet Widodo, Saifuddin Sirajuddin, "Biscuit Formulation with Addition of Mozambique Tilapia Fish, Round Sardinella Fish and Brown Rice Flour", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=12081705, Volume 6 Issue 8, August 2017, 1699 - 1704
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