THE STUDY CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF SIMULATION CHIPS USING OF MILKFISH (Chanos chanos) AND MUNG BEAN FLOUR (Vigna radiata L.) AS A PROTEIN SOURCES SNACK
Sigit Prabawa, Bara Yudhistira, Fadlilah Arrosyid
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta
Abstract
Diversification of food products one of which can be applied to snacks. One type of snack that is quite successful in the market is the chips. To improve the value of the nutritive value of these chips is by making simulation chips. Based on protein content of milkfish and mung beans are high then used as raw material for the manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung bean flour based on characteristics of chemical, physical, and sensory. Experimental design using in this research was Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung bean flour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically by using one way ANOVA method, if there was a difference, it was followed with significance test using Duncans Multiple Range Test (DMRT) at significance level of α = 0,05. Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat + 80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is 3,53% wb of moisture content; 3,44% db of ash content; 25,78% db of fat content; 18,84% db of protein content; 51,93% db of carbohydrate content; 0.45% db of FFA content; 5,57% db of crude fiber content; and 527.17 kcal / 100 grams of total calories. Result of physical analysis of simulation chips on F3 that is 7,95 N of hardness and 92,97% of wholeness. While on the sensory analysis the highest F3 value on parameters of color, texture, and overall.
Keywords: snack, simulation chips, milkfish, mung bean flour
Topic: International Conference on Sustainable Agriculture