UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE

<p>Fishbone have a proportion of 10% of the total weight of fish and usually become fish processing waste that contains nutrients. One fish that has high nutritional value is milkfish. The utilization of milkfish bones can be an alternative way to provide a nutrient-rich food source because it...

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Autores principales:	Fitria Riany Eris, Aris Munandar, Kartina AM, Meutia Meutia, Dian Anggraeni
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	rengginang, milkfish bone, baduy tribe Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/128f53412a9e4a998f0299e1b323bb4d
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spelling	oai:doaj.org-article:128f53412a9e4a998f0299e1b323bb4d2021-12-01T14:01:06ZUTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE2685-42792715-422X10.33512/fsj.v2i1.8810https://doaj.org/article/128f53412a9e4a998f0299e1b323bb4d2020-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/8810https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>Fishbone have a proportion of 10% of the total weight of fish and usually become fish processing waste that contains nutrients. One fish that has high nutritional value is milkfish. The utilization of milkfish bones can be an alternative way to provide a nutrient-rich food source because it contains a high number of mineral especially Ca and P. In Banten Province, milkfish bone is mainly waste from local food processing of Sate Bandeng (milkfish satay). This paper will discuss the results of research on the utilization of milkfish bone powder in making Rengginang, the local food of Baduy tribe. Baduy rengginang products are added milkfish bone powder with a concentration of 0%, 1%, 2%, and 3%. The products produced were characterized by parameters of linier expansion, crispness, hardness, organoleptic test, Total Plate Count (TPC), and proximate analysis. Rengginang product chosen was the treatment of adding 1% fish bone powder. Rengginang produced has the characteristics of volume expansion, crispness, and hardness in the range of 33.08-47.69%, 104.62-164.67 mm, and 958.20-2600.62 g. Water content, ash content, protein content and the amount of fat in the rengginang produced were 87%, 1.10-3.10%; 8.73-11.20%; and 0.48%. The water and protein content is very important because it is closely related to the physical characteristics of the rengginang produced.</p>Fitria Riany ErisAris MunandarKartina AMMeutia MeutiaDian AnggraeniDepartment of Food Technologyarticlerengginang, milkfish bone, baduy tribeFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 1, Pp 44-54 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	rengginang, milkfish bone, baduy tribe Food processing and manufacture TP368-456
spellingShingle	rengginang, milkfish bone, baduy tribe Food processing and manufacture TP368-456 Fitria Riany Eris Aris Munandar Kartina AM Meutia Meutia Dian Anggraeni UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE
description	<p>Fishbone have a proportion of 10% of the total weight of fish and usually become fish processing waste that contains nutrients. One fish that has high nutritional value is milkfish. The utilization of milkfish bones can be an alternative way to provide a nutrient-rich food source because it contains a high number of mineral especially Ca and P. In Banten Province, milkfish bone is mainly waste from local food processing of Sate Bandeng (milkfish satay). This paper will discuss the results of research on the utilization of milkfish bone powder in making Rengginang, the local food of Baduy tribe. Baduy rengginang products are added milkfish bone powder with a concentration of 0%, 1%, 2%, and 3%. The products produced were characterized by parameters of linier expansion, crispness, hardness, organoleptic test, Total Plate Count (TPC), and proximate analysis. Rengginang product chosen was the treatment of adding 1% fish bone powder. Rengginang produced has the characteristics of volume expansion, crispness, and hardness in the range of 33.08-47.69%, 104.62-164.67 mm, and 958.20-2600.62 g. Water content, ash content, protein content and the amount of fat in the rengginang produced were 87%, 1.10-3.10%; 8.73-11.20%; and 0.48%. The water and protein content is very important because it is closely related to the physical characteristics of the rengginang produced.</p>
format	article
author	Fitria Riany Eris Aris Munandar Kartina AM Meutia Meutia Dian Anggraeni
author_facet	Fitria Riany Eris Aris Munandar Kartina AM Meutia Meutia Dian Anggraeni
author_sort	Fitria Riany Eris
title	UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE
title_short	UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE
title_full	UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE
title_fullStr	UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE
title_full_unstemmed	UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE
title_sort	utilization of milkfish (chanos chanos) bone powder in making of rengginang, local food of baduy tribe
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/128f53412a9e4a998f0299e1b323bb4d
work_keys_str_mv	AT fitriarianyeris utilizationofmilkfishchanoschanosbonepowderinmakingofrengginanglocalfoodofbaduytribe AT arismunandar utilizationofmilkfishchanoschanosbonepowderinmakingofrengginanglocalfoodofbaduytribe AT kartinaam utilizationofmilkfishchanoschanosbonepowderinmakingofrengginanglocalfoodofbaduytribe AT meutiameutia utilizationofmilkfishchanoschanosbonepowderinmakingofrengginanglocalfoodofbaduytribe AT diananggraeni utilizationofmilkfishchanoschanosbonepowderinmakingofrengginanglocalfoodofbaduytribe
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UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE

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