Jurnal Pengolahan Hasil Perikanan Indonesia, Journal Year: 2025, Volume and Issue: 28(3), P. 284 - 296
Published: March 28, 2025
The demand for gluten-free products is increasing along with the growing awareness of gluten intolerance and sensitivity. use alternative flours, such as local tubers fish flour fortification techniques, can help improve nutritional content products. This study aims to determine best concentration catfish based on hedonics arrowroot flour-based biscuits. A completely randomized design (CRD) was used four concentrations addition (0, 2, 4, 6%). analyses conducted were proximate tests, texture, color, hedonic. research results indicate that 6% treatment, biscuit characteristics including moisture 5.59%, ash 1.63%, protein 8.57%, fat 28.46%, carbohydrates 55.39%. biscuits have a texture 3.43 N, color L* 70.82, a* 2.46, b* 37.69 meet SNI 2973:2022 parameters. Hedonic tests show acceptable liked by panelists. Overall, beneficial in enhancing made from flour. These potential become nutritious snacks.
Language: Английский