CHEMICAL CHARACTERISTICS OF HIGH NUTRITIONAL VALUE CRISP PRODUCTION WITH THE ADDITION OF CATFISH PASTE AND TOFU PULP FLOUR

Abstract

The food industry, particularly the snack sector, has witnessed substantial growth over recent decades. Given the current global trend towards healthier and more sustainable food consumption, there is an urgent need for innovation in crisp production. One proposed method to achieve this is by incorporating catfish bone paste and tofu dregs flour into the cracker formulation, a move that is not only innovative but also aligns with the principles of a circular economy, utilizing waste from the fishing and tofu industries as raw materials, thereby increasing resource efficiency and reducing environmental impact. The long-term goal of this research is to develop crisp that sustainably meet the nutritional needs of the population. To achieve this, specific objectives have been set, including the integration of catfish bone paste and tofu dregs flour into the cracker formulation to enhance protein and calcium content, and to contribute to waste reduction, given the significant by-products from catfish and tofu production in the food industry. The research particularly focuses on the chemical characteristically changes of adding these ingredients into the unfortified crisp. The chosen methodology to reach these specific targets is the Randomized Complete Block Design (RCBD) approach. The methodology employed for assessing the nutritional enhancement characteristics of the crisp involved using chemical tests. Chemical tests measured moisture, ash, protein, and calcium content, with set maximum or minimum thresholds for moisture (max 12%), ash (max 0.2%), and protein (min 5%). These tests were crucial for determining the compliance of the crackers with nutritional standards and ensuring their quality. The chemical analysis revealed the following: the fortified crisp moisture content was well below the maximum of 12%, with values ranging around 5.4% to 5.8%. Ash content varied significantly, with some samples exceeding the maximum limit of 0.2%, indicating a potential discrepancy in the production process. Protein content met the minimum requirement of 5%, with percentages ranging from 5.4% to 9.72%, suggesting good nutritional value. For calcium content, there was a progressive increase across the samples, with the highest percentage at 3.801%, which shows a positive correlation with the addition of catfish bone paste and tofu dregs flour.