Nutrient Content and Acceptability of Biscuits Subtitutes from Flour of Mackerel Fish (Rastrelliger Kanagurta L)
Keywords:Biscuits, acceptability, nutrient content, mackerel.
Mackerel (Rastrelliger kanagurta L) is widely available and contains nutrients. This fish has potential for
prevention malnutrition problems in Indonesia, especially in South Sulawesi Province, but their utilization is
not optimal. The aims of this study was to determine nutrient content and acceptability biscuits subtitutes from
flour of mackerel fish. The design of this study was experimental by making biscuits through substitution with
mackerel fish flour and divided into four concentration formulas, F0 = 0%, F1 = 5%, F2 = 10%, F3 = 15%.
Each biscuit was subjected to a acceptability test using the organoleptic test method using hedonic scale.
Analysis of protein content using the Kjehdal method, fat content using the shoxlet method, carbohydrates
content using the Luff Chroll method and minerals content using with AAS. The results of this study that
substitution of mackerel flour reduced the acceptance of biscuits, although the decrease was not significant
in terms of color (p = 0.061) and texture (p = 0.356). A significant decrease in the acceptability score was
seen in the aroma aspect (p = 0.000) and the taste aspect (p = 0.000). F1 biscuits are the best formula, having
a carbohydrate content of 62.49%, 18.35% fat, 10.72% protein, 10.83 mg/L zinc and 230.95 mg/L iron. The
substitution of mackerel flour does not affect for acceptability of the color and texture aspects, but affects
for aroma and taste, especially if the concentration of the addition is too high. Protein, iron, and zinc levels
increased in the biscuits formula that was substituted for mackerel fish meal.
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