Physicochemical Characteristics of Biscuits With the Fortification of Asian Swamp Eel Flour

Wulandari, Wulandari; Herpandi, Herpandi; Lestari, Shanti Dwita; Putri, Rizky Maharani

doi:10.17844/jphpi.v22i2.27670

Jurnal SINTA 1

Physicochemical Characteristics of Biscuits With the Fortification of Asian Swamp Eel Flour

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 2 (2019) · hlm. 246–254

DOI: 10.17844/jphpi.v22i2.27670
ISSN: 2354-886X, 2303-2111
Terbit: 2019-08-25
Penerbit: Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa: eng

Abstrak

Biscuits are light food to resist starving. This study was aimed to determine the physicochemical characteristics of the biscuits fortified with Asian swamp eel flour at several different concentration levels. Research design of this study Completely Randomized Design (CRD) with fortification of Asian swamp eel flour were 10; 20; 30; 40 and 50%. Testing parameters were color (lightness, hue and chroma), chemical content, calcium and phosphorus content. Treatments of 10-50% Asian swamp eel flour fortification on biscuit had significant effect (p 0.05 ) on moisture content, fat and chroma value. Asian swamp eel biscuits have higher levels of protein, moisture, ash and lipid than indonesian national quality standards of biscuits. The best treatment was 30% Asian swamp eel flour fortification with the chemical composition: moisture content 5.58±0.40% (w/w), ash 2.56±0.19% (w/w), lipid 30.72±4.02% (w/w), protein 15.89±0.55% (w/w) and carbohydrates 46.92±2.04% (w/w) while calcium and phosphorus content 0.40±0.00% and 0.58±0.01%, respectively.

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19 penulis · 38 tautan kepenulisan bersama · 9 lintas organisasi

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Sriwijaya University
Universitas Sumatera Selatan
Sunan Gunung Djati State Islamic University Bandung
IPB University
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Tampilkan sebagai tabel

Rekan penulis	Organisasi	Artikel bersama
Ace Baehaki	Sriwijaya University	5
İndah Widiastuti	Sriwijaya University	3
Cynthia Aprita Sari	Sriwijaya University	2
Engkos Kosasih	Sunan Gunung Djati State Islamic University Bandung	1
Usep Dedi Rostandi	Sunan Gunung Djati State Islamic University Bandung	1
Achmad Rizky Romadhoni	Sriwijaya University	1
Pipih Suptijah	IPB University	1
M. Rasjid Ridho	Sriwijaya University	1
Nafa Ya’la Arrahmi	Sriwijaya University	1
Reny Meliza	Sriwijaya University	1
Dica Fusva Hildianti	Sriwijaya University	1
Lisa Violita	Sriwijaya University	1
Selly Ratna Sari	Universitas Sumatera Selatan	1
Elmeizy Arafah	Universitas Sumatera Selatan	1
Guttifera	Universitas Sumatera Selatan	1

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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">Physicochemical Characteristics of Biscuits With the Fortification of Asian Swamp Eel Flour</dc:title>
	<dc:creator xml:lang="en">Wulandari, Wulandari</dc:creator>
	<dc:creator xml:lang="en">Herpandi, Herpandi</dc:creator>
	<dc:creator xml:lang="en">Lestari, Shanti Dwita</dc:creator>
	<dc:creator xml:lang="en">Putri, Rizky Maharani</dc:creator>
	<dc:subject xml:lang="en">biscuits</dc:subject>
	<dc:subject xml:lang="en">calcium</dc:subject>
	<dc:subject xml:lang="en">fortification</dc:subject>
	<dc:subject xml:lang="en">phosphorus</dc:subject>
	<dc:description xml:lang="en">Biscuits are light food to resist starving. This study was aimed to determine the physicochemical characteristics of the biscuits fortified with Asian swamp eel flour at several different concentration levels. Research design of this study Completely Randomized Design (CRD) with fortification of Asian swamp eel flour were 10; 20; 30; 40 and 50%. Testing parameters were color (lightness, hue and chroma), chemical content, calcium and phosphorus content. Treatments of 10-50% Asian swamp eel flour fortification on biscuit had significant effect (p&amp;lt;0.05) on ash content, protein, carbohydrate, calcium, phosphorus, and color (lightness and hue), but did not have significant effect (p&amp;gt;0.05 ) on moisture content, fat and chroma value. Asian swamp eel biscuits have higher levels of protein, moisture, ash and lipid than indonesian national quality standards of biscuits. The best treatment was 30% Asian swamp eel flour fortification with the chemical composition: moisture content 5.58±0.40% (w/w), ash 2.56±0.19% (w/w), lipid 30.72±4.02% (w/w), protein 15.89±0.55% (w/w) and carbohydrates 46.92±2.04% (w/w) while calcium and phosphorus content 0.40±0.00% and 0.58±0.01%, respectively.</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>2019-08-25</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/27670</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i2.27670</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 246-254</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 246-254</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/27670/17700</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Wulandari Wulandari, Herpandi Herpandi, Shanti Dwita Lestari, Rizky Maharani Putri</dc:rights>
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