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Volume 12, Issue 2, October 2019, Pages 284-290 | Cite as
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Characteristic of chemical and sensory of stick product which fortified with yellowfin tuna flour

1
Universitas Muhammadiyah Maluku Utara, Ternate, Indonesia.
Corresponding Author
https://doi.org/10.29239/j.agrikan.12.2.284-290
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Abstract

Snack is defined as food consumed between regular meals which are liked by all people, so it becomes a habit to get rid of hunger before the main meal. Stick is a long flat snack, has a savory taste and crunchy, made from a mixture of flour, fat, eggs and water, which is processed by frying or baking. Fish sticks are processed snacks made from a mixture of flour, seasoning, margarine, eggs and water and additional fish meat or fish flour, then formed to flat shapes with a length of ± 6-7 cm and frying with oil at 170 °C till golden yellow This study aims to determined the chemical characteristics and evaluation of sensory fish sticks fortified with yellowfin tuna flour. The results of this study can be concluded that the percentage of yellowfin fish flour fortified on stick product effected to the chemical characteristics of parameters moisture contents (2.76 - 3.63%), ash (2.66 - 5.02%), fat (16.15 - 22.55%) protein (7.39 - 11.72%), and carbohydrates (57.94 - 70.17%) produced by yellowfin fish sticks. Fortification of yellowfin tuna flour has an effected on the sensory characteristics of fish sticks on the attributes of aroma and taste, while not affecting the appearance and texture attributes.

Keywords

Fortification Chemical characteristics Sensory Fish stick
These keywords were added by the authors and not by machine. This process is static and keywords cannot be updated except using algorithms or other reasons.

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Lekahena, V.N., 2019. Characteristic of chemical and sensory of stick product which fortified with yellowfin tuna flour. Agrikan: Jurnal Agribisnis Perikanan 12(2): 284-290. https://doi.org/10.29239/j.agrikan.12.2.284-290
  • Revised

    Not available

  • Accepted

    Not available

  • Published

    7 November 2019

  • DOI

    https://doi.org/10.29239/j.agrikan.12.2.284-290

  • Publisher Name

    Sekolah Tinggi Ilmu Pertanian Wuna

  • Print ISSN

    1979-6072

  • Online ISSN

    2621-0193

  • Discipline(s)

    Fisheries; Fisheries Science

Subject

  • Fortification
  • Chemical characteristics
  • Sensory
  • Fish stick
  • These keywords were added by the authors and not by machine. This process is static and keywords cannot be updated except using algorithms or other reasons.

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