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Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content

Jurnal Ilmiah Perikanan dan Kelautan · Vol. 12 No. 2 (2020) · hlm. 276–285

DOI
10.20473/jipk.v12i2.17064
ISSN
2528-0759, 2085-5842
Terbit
2020-09-30
Penerbit
Faculty of Fisheries and Marine Universitas Airlangga
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-nc-sa/4.0

Abstrak

HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28

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33 penulis · 105 tautan kepenulisan bersama · 19 lintas organisasi

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  • Sultan Ageng Tirtayasa University
  • Universitas Jember
  • Indonesian Center for Agricultural Biotechnology and Genetic Resource Research and Development
  • IPB University
  • Badan Pengkajian dan Penerapan Teknologi
  • Institut Sains dan Teknologi Al-Kamal
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Sakinah HaryatiSultan Ageng Tirtayasa University2
Vega Yoesepa PamelaSultan Ageng Tirtayasa University2
Rifqi Ahmad RiyantoSultan Ageng Tirtayasa University2
Abdul Hasyim SodiqSultan Ageng Tirtayasa University2
Nurmayulis NurmayulisSultan Ageng Tirtayasa University2
Yus Rama DennySultan Ageng Tirtayasa University2
Dwi Ningsih SusilowatiIndonesian Center for Agricultural Biotechnology and Genetic Resource Research and Development2
Fitria Riany ErisAfiliasi tidak diketahui2
MeutiaAfiliasi tidak diketahui2
Dian AnggraeniSultan Ageng Tirtayasa University2
Taufik HidayatBadan Pengkajian dan Penerapan Teknologi2
Kartina AMSultan Ageng Tirtayasa University2
Aisyah Rahma SetiawatiSultan Ageng Tirtayasa University1
Dini SurilayaniSultan Ageng Tirtayasa University1
Septariawulan KusumasariSultan Ageng Tirtayasa University1
Muhammad Rizal FebriansahSultan Ageng Tirtayasa University1
Athifa Lisna WidyatiktaSultan Ageng Tirtayasa University1
Dewi HastutiSultan Ageng Tirtayasa University1
Dewi HastusiSultan Ageng Tirtayasa University1
NurjanahAfiliasi tidak diketahui1
Mala NurilmalaIPB University1
Ipat Kasyifatul MufarihatSultan Ageng Tirtayasa University1
Ginanjar PratamaAfiliasi tidak diketahui1
Rifki Prayoga AditiaAfiliasi tidak diketahui1
Rini YanuartiAfiliasi tidak diketahui1
Rini YanuartiInstitut Sains dan Teknologi Al-Kamal1
Rifki Prayoga AditiaSultan Ageng Tirtayasa University1
Ginanjar PratamaSultan Ageng Tirtayasa University1
Aris MunandarAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/index.php/JIPK/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content</dc:title>
	<dc:creator>Jannah, Baity Nur</dc:creator>
	<dc:creator>Eris, Fitria Riany</dc:creator>
	<dc:creator>Kuswardhani, Nita</dc:creator>
	<dc:creator>Munandar, Aris</dc:creator>
	<dc:subject xml:lang="en-US">Baduy</dc:subject>
	<dc:subject xml:lang="en-US">Bone flour</dc:subject>
	<dc:subject xml:lang="en-US">Calcium</dc:subject>
	<dc:subject xml:lang="en-US">Gipang</dc:subject>
	<dc:subject xml:lang="en-US">Milkfish</dc:subject>
	<dc:description xml:lang="en-US">HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28</dc:description>
	<dc:publisher xml:lang="en-US">Faculty of Fisheries and Marine Universitas Airlangga</dc:publisher>
	<dc:date>2020-09-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:format>text/xml</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/JIPK/article/view/17064</dc:identifier>
	<dc:identifier>10.20473/jipk.v12i2.17064</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmiah Perikanan dan Kelautan; Vol. 12 No. 2 (2020): JURNAL ILMIAH PERIKANAN DAN KELAUTAN; 276-285</dc:source>
	<dc:source>2528-0759</dc:source>
	<dc:source>2085-5842</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/JIPK/article/view/17064/12302</dc:relation>
	<dc:relation>https://e-journal.unair.ac.id/JIPK/article/view/17064/41153</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Ilmiah Perikanan dan Kelautan</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>