Nutritional Content Analysis of Fortified Cookies from "Patin" bone flour waste and coconut dregs
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Published:
Mar 15, 2023
Keywords:
Nutrition, Fortification, Cookies , Patin Bones, Coconut Dregs
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Abstract
Lack of intake can cause disturbances in health, growth, mental and other functions such as cognitive abilities, the immune system and reproduction. This problem can be overcome by carrying out food fortification, namely adding certain types of nutrients to food ingredients. Fortification can be made from food ingredients such as coconut dregs and Patin bones. These materials can be processed into flour as a source of nutritious food. Coconut dregs has a fairly high protein content and Patin bones have a high calcium content that the body needs for the growth process. This study aims to make nutritious food fortification by utilizing the local potential of Patin bones and coconut dregs, then an analysis of the moisture content, ash content, protein content, fat content, carbohydrate content and fiber content is carried out. The results of the analysis showed that Patin bone flour was obtained and coconut dregs flour contained water content, ash content, protein content, fat content, carbohydrate content and fiber content respectively were 3.02%, 6.29%, 6.21%, 20.89%, 64.08% and 6.58%. From the results of this analysis it can be concluded that Cookies with the addition of Patin bone flour and coconut dregs flour has good nutritional content. This research is expected to be used as one of the food innovations to support attempt fulfill the micronutrient nutrition needed for the human body.
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Nutritional Content Analysis of Fortified Cookies from "Patin" bone flour waste and coconut dregs. (2023). ALKIMIA : Jurnal Ilmu Kimia Dan Terapan, 6(2), 293-298. https://doi.org/10.19109/alkimia.v6i2.14807
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How to Cite
Nutritional Content Analysis of Fortified Cookies from "Patin" bone flour waste and coconut dregs. (2023). ALKIMIA : Jurnal Ilmu Kimia Dan Terapan, 6(2), 293-298. https://doi.org/10.19109/alkimia.v6i2.14807
References
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[3] DF Rosida, NA Putri, and M. Oktafiani, "CHARACTERISTICS OF MODIFIED COOKIES FLOUR (Xanthosoma sagittifolium) WITH THE ADDITION OF TAPIOCA," Agrointek , vol. 14, no. 1, pp. 45–56, 2020, doi: 10.21107/agrointek.v14i1.6309.
[4] PJ Bechtel, MA Watson, JM Lea, KL Bett-Garber, and JM Bland, “Properties of bone from Patin heads and frames,” Food Sci. Nutr. , vol. 7, no. 4, pp. 1396–1405, 2019, doi: 10.1002/fsn3.974.
[5] S. Sudirman and R. Ninsix, "The Effect of Adding Coconut Dregs Flour with Tapioca Flour on Cookies," J. Teknol. Question. , vol. 4, no. 2, pp. 30–41, 2015, doi: 10.32520/jtp.v4i2.82.
[6] W. Pangestika and F. Widyasari Putri, "The Utilization of Patin Fish Bone Powder and Tuna Fish Bone Powder in Making Cookies," J. Food and Agroindustry , vol. 9, no. 1, p. 44, 2021.
[7] Rahuni Sy. Domily, SF (2021). Aquaculture Study Program, Faculty of Agricultural Sciences, Muhammadiyah University of Gorontalo. Utilization of coconut dregs and fish bones as raw materials for making cookies to prevent stunting in pregnant women, 417-418.
[8] BSN. 1992. Indonesian National Standard Agency. Terms of Quality Dry Cookies ( Cookies ). SNI 01-2973-1992. National Standardization Agency, Jakarta.
[9] Pertiwi, R. s. (2021). Utilization of coconut dregs and fish bones as raw materials for making cookies to prevent stunting in pregnant women, 419-420.
[10] Sari, CK, Dewita, & Sumarto. (2018). The Effect of Addition of Different Fish Bone Flour (Lele, Patin, Sembilang) on Cookies Quality Characteristics . Online Journal of Students of the Faculty of Fisheries and Marine Sciences, University of Riau , 5 , 1–9.
[11] Prinaldi, W, F., Suptijah, P., & Uju. (2018). CHARACTERISTICS OF PHYSICOCHEMICAL PROPERTIES OF NANO-CALCIUM BONE EXTRACT (Thunnus Albacares). 21(3), 385–395.
[12] Aminah, S., Tamrin, & Baco, AR (2018). Effect of substitution of coconut dregs flour and carrots (Daucus Carota L) on the organoleptic value and nutritional value of cookies . Journal of Food Science And Technology , 3 (5), 1652–1662.
[13] Sudirman, S., & Ninsix, R. (2015). Effect of Adding Coconut Dregs Flour with Tapioca Flour on Cookies . Journal of Agricultural Technology , 4 (2), 30–41. https://doi.org/10.32520/jtp.v4i2.82
[14] Nurul Charismawaty Sabir, LA (2020). Characteristics Analysis of Crackers Substituted Wheat Flour With Tofu Dregs Flour. 47-48.
[2] M. Asyari, E. Afrianto, D. Rusky, and I. Pratama, "Fortification of Dumbo Patin Surimi as a Source of Protein for Sweet Potato Donuts," J. Perikan. To the sea. , vol. VII, no. 2, pp. 71–79, 2016.
[3] DF Rosida, NA Putri, and M. Oktafiani, "CHARACTERISTICS OF MODIFIED COOKIES FLOUR (Xanthosoma sagittifolium) WITH THE ADDITION OF TAPIOCA," Agrointek , vol. 14, no. 1, pp. 45–56, 2020, doi: 10.21107/agrointek.v14i1.6309.
[4] PJ Bechtel, MA Watson, JM Lea, KL Bett-Garber, and JM Bland, “Properties of bone from Patin heads and frames,” Food Sci. Nutr. , vol. 7, no. 4, pp. 1396–1405, 2019, doi: 10.1002/fsn3.974.
[5] S. Sudirman and R. Ninsix, "The Effect of Adding Coconut Dregs Flour with Tapioca Flour on Cookies," J. Teknol. Question. , vol. 4, no. 2, pp. 30–41, 2015, doi: 10.32520/jtp.v4i2.82.
[6] W. Pangestika and F. Widyasari Putri, "The Utilization of Patin Fish Bone Powder and Tuna Fish Bone Powder in Making Cookies," J. Food and Agroindustry , vol. 9, no. 1, p. 44, 2021.
[7] Rahuni Sy. Domily, SF (2021). Aquaculture Study Program, Faculty of Agricultural Sciences, Muhammadiyah University of Gorontalo. Utilization of coconut dregs and fish bones as raw materials for making cookies to prevent stunting in pregnant women, 417-418.
[8] BSN. 1992. Indonesian National Standard Agency. Terms of Quality Dry Cookies ( Cookies ). SNI 01-2973-1992. National Standardization Agency, Jakarta.
[9] Pertiwi, R. s. (2021). Utilization of coconut dregs and fish bones as raw materials for making cookies to prevent stunting in pregnant women, 419-420.
[10] Sari, CK, Dewita, & Sumarto. (2018). The Effect of Addition of Different Fish Bone Flour (Lele, Patin, Sembilang) on Cookies Quality Characteristics . Online Journal of Students of the Faculty of Fisheries and Marine Sciences, University of Riau , 5 , 1–9.
[11] Prinaldi, W, F., Suptijah, P., & Uju. (2018). CHARACTERISTICS OF PHYSICOCHEMICAL PROPERTIES OF NANO-CALCIUM BONE EXTRACT (Thunnus Albacares). 21(3), 385–395.
[12] Aminah, S., Tamrin, & Baco, AR (2018). Effect of substitution of coconut dregs flour and carrots (Daucus Carota L) on the organoleptic value and nutritional value of cookies . Journal of Food Science And Technology , 3 (5), 1652–1662.
[13] Sudirman, S., & Ninsix, R. (2015). Effect of Adding Coconut Dregs Flour with Tapioca Flour on Cookies . Journal of Agricultural Technology , 4 (2), 30–41. https://doi.org/10.32520/jtp.v4i2.82
[14] Nurul Charismawaty Sabir, LA (2020). Characteristics Analysis of Crackers Substituted Wheat Flour With Tofu Dregs Flour. 47-48.