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Innovation on Street Food Products (Instant Porridge and Cookies) Based on Fortified Patin Fish Protein Concentrate with Red Palm Oil and Encaptulated Oil Fish

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 18 No. 3 (2015)

DOI
10.17844/jphpi.v18i3.11215
ISSN
2354-886X, 2303-2111
Terbit
2015-02-18
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

This research aimed to establish innovation on street food (instant porridge and cookies)from Patin Fish Protein Concentrate fortified by blending red palm oil and encaptulated patinfish’s oil. The Encaptulation was conducted by blending of red palm oil and patin fish’s oil usingspray dryer. The blending was consisted of three combinations namely 50: 50 (A1), 40: 60 (A2)and 60: 40 (A3) for ratio between red palm oil and patin fish’s oil. The best combination’s resultswas fortified into street food (instant porridge and cookies). The blending was tested by measureyield, fat and fatty acid profile. Moreover, organoleptics and proximate tests were carrie out for thebest treatment of blending in instant porridge and cookies. The results show that encaptulatedyield reached 55 % that rise from A1 treatment as the best treatment with fat content of 17.26%.Profile of unsaturated fatty acid especially fatty acid omega 9 from blending fish oil and palm oilwas 59.29%. The number of fatty acid omega 9 was higher than saturated fatty acid which was18.56%. Furthermore, based on organoleptic tests of instant porridge and cookies using under fiveyear children respondents, it was proven that 93% of children was like the products. Proximate analysis of instant porridge revealed that protein content was 11.04 %, water content was 5.03%,fat content was 1.92 % and ash was 0.64 %. However, proximate analysis showed that cookiesowned protein of 9.11%, fat of 17.03%, water content was 3.93% and ash of 1.38%.Keywords: Encaptulated fish, street food, patin fish protein concentrate, palm oil

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  • Riau University
  • Hasanuddin University
  • Universitas Halu Oleo
  • National Research and Innovation Agency
  • Badan Pengkajian dan Penerapan Teknologi
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Taufik HidayatNational Research and Innovation Agency4
Dewita DewitaAfiliasi tidak diketahui4
Desmelati DesmelatiAfiliasi tidak diketahui4
Santhy Wisuda SidaurukAfiliasi tidak diketahui4
Santhy Wisuda SidaurukRiau University4
Nursinah AmirHasanuddin University2
Metusalach MetusalachHasanuddin University2
Rizky FebriansyahRiau University2
Melania SyahdaAfiliasi tidak diketahui2
Taufik HidayatBadan Pengkajian dan Penerapan Teknologi2
Melania SyahdaRiau University2
Nur AsyikUniversitas Halu Oleo1
Andi Besse PatadjaiUniversitas Halu Oleo1
Fahrul FahrulHasanuddin University1
Elmi Nurhaidah ZainuddinHasanuddin University1
Kasmiati KasmiatiHasanuddin University1
Ophirtus SumuleHasanuddin University1
Mufti Hatur RahmiHasanuddin University1
Nur HafifahHasanuddin University1
Dian IrianiRiau University1
Bustari HasanRiau University1
Sumarto SumartoRiau University1
Sahyudi SahyudiRiau University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/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">Innovation on Street Food Products (Instant Porridge and Cookies) Based on Fortified Patin Fish Protein Concentrate with Red Palm Oil and Encaptulated Oil Fish</dc:title>
	<dc:creator xml:lang="en">Dewita, Dewita</dc:creator>
	<dc:creator xml:lang="en">Syahrul, Syahrul</dc:creator>
	<dc:creator xml:lang="en">Desmelati, Desmelati</dc:creator>
	<dc:creator xml:lang="en">Lukman, Suardi</dc:creator>
	<dc:description xml:lang="en">This research aimed to establish innovation on street food (instant porridge and cookies)from Patin Fish Protein Concentrate fortified by blending red palm oil and encaptulated patinfish’s oil. The Encaptulation was conducted by blending of red palm oil and patin fish’s oil usingspray dryer. The blending was consisted of three combinations namely 50 : 50 (A1), 40 : 60 (A2)and 60 : 40 (A3) for ratio between red palm oil and patin fish’s oil. The best combination’s resultswas fortified into street food (instant porridge and cookies). The blending was tested by measureyield, fat and fatty acid profile. Moreover, organoleptics and proximate tests were carrie out for thebest treatment of blending in instant porridge and cookies. The results show that encaptulatedyield reached 55 % that rise from A1 treatment as the best treatment with fat content of 17.26%.Profile of unsaturated fatty acid especially fatty acid omega 9 from blending fish oil and palm oilwas 59.29%. The number of fatty acid omega 9 was higher than saturated fatty acid which was18.56%. Furthermore, based on organoleptic tests of instant porridge and cookies using under fiveyear children respondents, it was proven that 93% of children was like the products. Proximate analysis of instant porridge revealed that protein content was 11.04 %, water content was 5.03%,fat content was 1.92 % and ash was 0.64 %. However, proximate analysis showed that cookiesowned protein of 9.11%, fat of 17.03% , water content was 3.93% and ash of 1.38%.Keywords : Encaptulated fish, street food, patin fish protein concentrate, palm oil</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2015-02-18</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/11215</dc:identifier>
	<dc:identifier>10.17844/jphpi.v18i3.11215</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 18 No. 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/11215/8702</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>