Fortification of Plain Cracker With Fish Flour
Fortification of plain crackers with Java tilapiaflour to increase protein was conducted. Completely Randomized Design with five treatments was applied. The treatments were dough without fish flour addition as control, addition with 5%, 10%, 15%, and 20%, they were replicated four times The crackers...
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| Main Authors: | , , |
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| Format: | EJournal Article |
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Indonesian Association of Food Technologists,
2014-05-21.
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| Online Access: | Get Fullteks |
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| LEADER | 01787 am a22002653u 4500 | ||
|---|---|---|---|
| 001 | ifnp_UGM_15201_10207 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Lelana, Iwan Yusuf B. |e author |
| 700 | 1 | 0 | |a Purnomosari, Lupi |e author |
| 700 | 1 | 0 | |a Husni, Amir |e author |
| 245 | 0 | 0 | |a Fortification of Plain Cracker With Fish Flour |
| 260 | |b Indonesian Association of Food Technologists, |c 2014-05-21. | ||
| 500 | |a https://jurnal.ugm.ac.id/ifnp/article/view/15201 | ||
| 520 | |a Fortification of plain crackers with Java tilapiaflour to increase protein was conducted. Completely Randomized Design with five treatments was applied. The treatments were dough without fish flour addition as control, addition with 5%, 10%, 15%, and 20%, they were replicated four times The crackers were measured for crude protein content, relative volumetric expansion and sensory properties. Results indicated that protein content in the crackers was increased proportionally with fish flour addition, but relative volumetric expansion, crispiness and consumer acceptance decreased. Addition of 5% fish flour is acceptable to consumers. Preparation to improve fish flour color and the use of agent to improve the sensory properties of the crackers are necessary. | ||
| 540 | |a Copyright (c) 1970 Food and Nutrition Progress | ||
| 540 | |a http://creativecommons.org/licenses/by-sa/4.0 | ||
| 546 | |a eng | ||
| 655 | 7 | |a info:eu-repo/semantics/article |2 local | |
| 655 | 7 | |a info:eu-repo/semantics/publishedVersion |2 local | |
| 655 | 7 | |a Peer-reviewed Article |2 local | |
| 786 | 0 | |n Indonesian Food and Nutrition Progress; Vol 10, No 1 (2003); 26-28 | |
| 786 | 0 | |n 2597-9388 | |
| 786 | 0 | |n 0854-6177 | |
| 787 | 0 | |n https://jurnal.ugm.ac.id/ifnp/article/view/15201/10207 | |
| 856 | 4 | 1 | |u https://jurnal.ugm.ac.id/ifnp/article/view/15201/10207 |z Get Fullteks |