The effect of nile tilapia (Oreochromis niloticus) protein concentrate fortification on sweet bread
Main Article Content
Abstract
This study aimed to determine the best of protein concentrate fortification of nile tilapia (Oreochromis niloticus) on sweet bread. The treatment given consists of K0 (without fortification of fish protein concentrate), K1 (5% of fish protein concentrate fortification), K2 (10% of fish protein concentrate fortification), K3 (15% of fish protein concentrate fortification). The parameters analyzed in this study were sensory, physical and chemical analysis. The results showed that tilapia protein concentrate fortification had a significant effect on the sensory (organoleptic) value, physical analysis (volume development test) and chemical analysis (moisture, protein, fat, and carbohydrate content), but did not significantly affect on ash content. The best treatment was K1 (5% of fish protein concentrate fortification) with an average number of panelists who liked 77 people (96.25%), with the characteristics of bread which included appearance (brownish yellow and there were a few brown spots), aroma (typical of bread), texture (soft, elastis and good), taste (sweet) with development volume, moisture, ash, protein, fat, and carbohydrate content was 81.55%, 28.71%, 1.21%, 14.93%, 9.35%, and 45.80%, respectively.
Article Details
Authors who publish with Jurnal Agroindustri Halal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in Jurnal Agroindustri Halal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Agroindustri Halal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work