Ingredient modification to improve nutrition of Indonesian Koya made of nile and soy as a source of protein

Kawiji,; Anandito, R. B. K.; Purnamayati, L.; Maghfira, L. L.

Ingredient modification to improve nutrition of Indonesian Koya made of nile and soy as a source of protein

2021

Kawiji, | Anandito, R. B. K. | Purnamayati, L. | Maghfira, L. L.

Koya is an Indonesian food often used as a seasoning topping. Koya is made from prawn crackers and fried onions. It is popular and can be used as an alternative to improve human nutrition, primarily to fulfill the protein needs in children. One of the high-protein sources is the Nile tilapia which is easily cultured in Indonesia. Tilapia can be combined with soy, a high protein local food. The aim of this study was to determine the characteristics of Koya made from Tilapia and combined with either soy or fermented soy (tempeh). Koya was made from a combination of the main ingredients, such as Nile tilapia -soy flour (NS) and Nile tilapia-tempeh flour (NT) with a ratio of tilapia: soy flour/tempeh flour 40:60, 50:50, and 60:40, respectively. Each Koya was tested for its chemical composition and sensory evaluation. The results indicated that the combination of Nile tilapia-soy flour and Nile tilapia-tempeh had a significant effect on the chemical and sensory characteristics. With the higher concentration of tilapia; the moisture, ash, and protein composition increased, but the fat content decreases. Koya with 60% of tilapia either combined with 40% soy (NS3) or 40% tempeh (NT3), was the most preferred by panelists. Koya NS3 contained moisture, ash, fat, protein, and carbohydrates of 13.06%, 5.15%, 19.59%, 54.19%, and 21.50%; respectively while NT3 of 13.32%, 3.89%, 19.28%, 48.72%, and 28.06%; respectively. Koya NS3 and NT3 contained linoleic and linolenic fatty acids and higher essential and non-essential amino acids than commercial Koya.

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