The substitution effect of bone fish flour milkfish (Chanos chanos) physical and chemical characteristics of cookies

Abstract

Confectionery is a relatively dry food grilled foods have lasting power is high, so it can be stored for a long time and is easy to carry while traveling, due to volume and weighs a relatively light due to the drying process. Physical and chemical characteristics of biscuits are factors that affect the quality of the final product. The content of the fish bone flour, namely: calcium 39.24%, 13.66% phosphorus, water content 5.60%, ash 81.13% bb bb 0.76% protein and 3.05% fat. This study aims to determine the effect of substitution of fish bone flour to the physical and chemical characteristics of the biscuit. This research was carried out experimentally with a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment is given in the form of increasing concentration of 0% (as a control), 10%, 20% and 30%. Based on the research of fish flour of fish bones in the manufacture of biscuits to give effect to the chemical characteristics of the biscuit, but does not give effect to the physical characteristics of biscuits. The best treatment is found in treatment P3 concentration of 30%.