Biscuit Formulation with Addition of Mozambique Tilapia Fish, Round Sardinella Fish and Brown Rice Flour

Slamet Widodo | Saifuddin Sirajuddin

Abstract: 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