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Protein Fortification in Melarat Crackers with Protein Hidrolyzate Flour of Tilapia (Oreochromis niloticus) Meat

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 1 (2019) · hlm. 111–118

DOI
10.17844/jphpi.v22i1.25884
ISSN
2354-886X, 2303-2111
Terbit
2019-04-30
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Melarat crackers is typical crackers in the Priangan area, West Java that rich in carbohydrate but poor in protein. The purpose of this study was to determine the level of addition of tilapia meat protein hydrolyzateflour which is appropriate in the manufacture of melarat crackers to produce the most preferred product, to determine the chemical composition and the level of cracking of the preferred product. The method used was an experimental study using a completely randomized design of four treatments and repeated 4 times. The four treatments were 0%, 5%, 10% and 15% levels of addition of flour protein tilapia hydrolyzate from tapioca flour used. The parameters observed included the chemical composition, the level of organoleptic preferences and the cracking level of melarat crackers resulting from the various treatments. The results showed that melarat cracker with the addition of 10% tilapia protein hydrolyzate flour was the most preferred by panelists. The content of water, protein, fat, ash and carbohydrates of these melarat crackers was 5.99%; 5.50%; 0.12%; 5.63%; and 82.79%. The level of cracking was 55.3%.

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  • Padjadjaran University
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Rekan penulisOrganisasiArtikel bersama
Emma RochimaPadjadjaran University4
Rusky Intan PratamaPadjadjaran University3
Evi LiviawatyAfiliasi tidak diketahui3
Nazla Liyana HafizhaPadjadjaran University1
Rizki FalahPadjadjaran University1
Ginanjar PamujiPadjadjaran University1
Muhammad Qobul Raja Dirgantara GiwangkaraPadjadjaran University1
Nia KurniawatiAfiliasi tidak diketahui1
Nielam VioniAfiliasi tidak diketahui1
Eddy AfriantoAfiliasi tidak diketahui1
Izza Mahdiana AprilianiAfiliasi tidak diketahui1
Fachrul SaputraAfiliasi tidak diketahui1
Lulu SalsabilaAfiliasi tidak diketahui1
Kiki HaetamiAfiliasi tidak diketahui1
Asep SahidinAfiliasi tidak diketahui1
Halyda Aulia WildahAfiliasi tidak diketahui1

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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">Protein Fortification in Melarat Crackers with Protein Hidrolyzate Flour of Tilapia (Oreochromis niloticus) Meat</dc:title>
	<dc:creator xml:lang="en">Junianto, Junianto</dc:creator>
	<dc:creator xml:lang="en">Khan, Alexander M.A.</dc:creator>
	<dc:creator xml:lang="en">Rostini, Iis</dc:creator>
	<dc:subject xml:lang="en">addition</dc:subject>
	<dc:subject xml:lang="en">cracking level</dc:subject>
	<dc:subject xml:lang="en">preferred</dc:subject>
	<dc:subject xml:lang="en">product</dc:subject>
	<dc:subject xml:lang="en">protein</dc:subject>
	<dc:description xml:lang="en">Melarat crackers is typical crackers in the Priangan area, West Java that rich in carbohydrate but poor in protein. The purpose of this study was to determine the level of addition of tilapia meat protein hydrolyzateflour which is appropriate in the manufacture of melarat crackers to produce the most preferred product, to determine the chemical composition and the level of cracking of the preferred product. The method used was an experimental study using a completely randomized design of four treatments and repeated 4 times. The four treatments were 0%, 5%, 10% and 15% levels of addition of flour protein tilapia hydrolyzate from tapioca flour used. The parameters observed included the chemical composition, the level of organoleptic preferences and the cracking level of melarat crackers resulting from the various treatments. The results showed that melarat cracker with the addition of 10% tilapia protein hydrolyzate flour was the most preferred by panelists. The content of water, protein, fat, ash and carbohydrates of these melarat crackers was 5.99%; 5.50%; 0.12%; 5.63%; and 82.79%. The level of cracking was 55.3%.</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>2019-04-30</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/25884</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i1.25884</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan; 111-118</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 1 (2019): Jurnal Pengolahan Hasil Perikanan; 111-118</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/25884/16863</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>