Fortifikasi Kalsium dan Fosfor pada Crackers dengan Penambahan Tepung Tulang Ikan Bandeng (Chanos chanos) [Calcium and Phosfor Fortification of Crackers by Using Milkfish Bone (Chanos chanos)]
2019
Imra, Imra | Akhmadi, Mohammad Fadnan | Maulianawati, Diana
AbstrakKalsium dan fosfor merupakan unsur yang penting yang dibutuhkan untuk perkembangan dan pertumbuhan. Tulang bandeng diketahui memiliki kandungan kalsium dan fosfor yang tinggi. Tujuan dari penelitian ini adalah mengetahui proksimat dan kandungan kalsium dan fosfor pada crackers yang difortifikasi dengan tepung tulang ikan bandeng. Fortifikasi crackers tepung tulang ikan bandeng menggunakan 4 perlakuan yakni presto, kukus, segar dan kontrol. Analisis proksimat meliputi kadar air, kadar abu, lemak, protein dan karbohidrat menggunakan metode AOAC (2005) dan analisis kandungan fosfor dan kalsium menggunakan metode AAS. Kandungan kalsium dan fosfor crakers tepung tulang masing-masing berkisar 88916-119730 mg/kg dan 2,2 mg/kg - 7,4 mg/kg. Nilai proksimat meliputi kadar air 12,26 – 14,42%, kadar abu 16,12 – 21,67%, protein 0,626 – 7,304%, lemak 4,0 – 4,8% dan karbohidrat 37,64 – 41,88%. Fortifikasi tepung tulang bandeng meningkatkan nilai proksimat, kalsium, dan fosfor pada crackersAbstractCalcium and phosphorus are important elements needed for development and growth. Milkfish is known to have high calcium and phosphorus content. The aim of study was to determine the proximate, and the content of calcium and phosphorus in crackers fortification with milkfish bone flour. Cracker fortification with milkfish bone flour consists of four treatments were presto, steamed, fresh and control. Proximate analysis includes water, ash, fat, protein and carbohydrates using the method (AOAC 2005) and analysis of phosphorus and calcium content using the AAS method. Calcium and phosphorus content bone flour crackers range respectively 88916-119730 mg/kg and 2.2 mg/kg – 7.4 mg/kg. Moisture content 12.26 – 14.42%, ash content 16.12 – 21.67%, protein 0.626- 7.304%, fat 4.0 – 4.8% and carbohydrates 37.64 – 41.88%. Fortification of milkfish flour increases the proximate, calcium, and phosphorus value in crackers.
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