Adding Value Channa Striata Flour Waste Using an Autoclave and Drying Machine to Turn Functional Flour
DOI:
https://doi.org/10.55927/gx9jnv92Keywords:
Albumin, Fish, Flour, Technology, and WasteAbstract
This study aims to process snakehead fish processing waste (head, skin, bones) into functional flour with added value as a contribution to the utilization of agro-industrial waste. The variables tested include sensory characteristics (odor, taste, color, texture) and nutritional content (protein, fat, phosphorus, calcium, water content, ash). The research method refers to the process of making snakehead fish flour, followed by hedonic organoleptic tests and chemical analysis, with samples from waste snakehead fish flour products resulting from student practicums. Observations were made throughout the production process until laboratory testing. The results show that functional flour from snakehead fish processing waste (head, skin, bones) has high nutritional value with 7.42% phosphorus, 2.43% calcium, and 6.77% fat, and is sensorially accepted, so it has the potential as a functional food ingredient
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