Sensory and Proximate Test of the Red Snapper Lutjanus sp. Bone Meal Biscuits | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Article 73, Volume 28, Issue 3, May and June 2024, Pages 1287-1300 PDF (585.89 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2024.362620 | ||
| Author | ||
| Kaliky Nurainy et al. | ||
| Abstract | ||
| The Red snapper (Lutjanus sp.) is a type of demersal fish with white flesh and high value. The red snapper has not been optimally utilized; one of the uses of this fish is making fish bone meal biscuits by diversifying fish bone meal products into biscuits. This research aimed to determine the characteristics of the red snapper bone meal biscuits based on chemical and sensory composition. The research method used was the experimental method of processing fish bone meal biscuits using 300 grams of wheat flour and 10 grams of fish bone meal and baking them at a temperature of 120ºC for 25 minutes. The test parameters included proximate analysis, calcium, and organoleptic parameters, namely color, texture, taste and smell. The analysis results showed that the red snapper (Lutjanus sp.) bone meal biscuits contain 42.67% calcium, 4.19% ash, 21.50% fat, 27.50%water content,7.93% protein, and recoded values of 3.97 for color sensor, 4.67 for taste, 3.63 for smell,and 4.33 for texture. | ||
| Keywords | ||
| Fish; Bones; Biscuit; Texture | ||
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