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Pemanfaatan Bahan Pangan Kaya Kalsium (Ca) Sebagai Sumber Fortivikan pada Olahan Ikan Tuna Kering Kayu Kaleng

1
Universitas MUhammadiyah Maluku Utara, Indonesia.
Corresponding Author
https://doi.org/10.29239/j.agrikan.12.2.228-231
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Abstract

Maluku Utara memiliki potensi perikanan cukup tinggi dan telah mengalami geliat usaha pengolahan ikan dengan banyaknya home Industri. Geliat perkembangan ini tentu harus memperhatikan kualitas gizi produk, termasuk produk olahan ikan kering kayu kaleng yang sedang dikembangkan oleh prodi THP-UMMU. Salah satu jenis gizi yang dapat ditingkatkan kandungannya adalah kalsium yang sangat dibutuhkan untuk pertumbuhan tulang maupun penguatan tulang. Peningkatan kandungan kalsium dapat dilakukan dengan fortivikasi bahan pangan kaya kalsium. Penelitian ini dilakukan dengan fortivikasi sebanyak tiga perlakuan yaitu (1) fortivikasi tepung ikan teri dan (2) tepung tulang ikan tuna masing-masing sebanyak 2 % dari total bahan baku ikan tuna yang digunakan, dan (3) tanpa fortivikasi tepung atau kontrol (0%). Selanjutnya dilakukan analisis kandungan kalsium untuk mengetahui pengaruh fortivikasi tepung ikan teri dan tepung tulang ikan tuna terhadap nilai kalsium ikan tuna kering kayu dan mendapatkan jenis tepung terbaik. Hasil penelitian menunjukkan bahwa fortivikasi tepung tulang ikan tuna berpengaruh paling tinggi terhadap kandungan kalsium olahan ikan tuna kering kayu kaleng yaitu 792,9 mg per 180 gram. Fortivikasi menggunakan tepung ikan teri berpengaruh terhadap peningkatan kalsium produk yaitu 83,34 mg per 180 gram berat produk. Sedangkan sampel kontrol menunjukkan kandungan kalsium 21,6 mg per 180 mg berat produk.

Keywords

Kalsium Ikan Tuna Kering Kayu Kaleng Fortivikasi
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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The authors declare that they have no competing interests.

Funding Information

UMMU Ternate

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Laitupa, I.W., 2019. Pemanfaatan Bahan Pangan Kaya Kalsium (Ca) Sebagai Sumber Fortivikan pada Olahan Ikan Tuna Kering Kayu Kaleng. Agrikan: Jurnal Agribisnis Perikanan 12(2): 228-231. https://doi.org/10.29239/j.agrikan.12.2.228-231
  • Revised

    Not available

  • Accepted

    Not available

  • Published

    25 October 2019

  • DOI

    https://doi.org/10.29239/j.agrikan.12.2.228-231

  • Publisher Name

    Sekolah Tinggi Ilmu Pertanian Wuna

  • Print ISSN

    1979-6072

  • Online ISSN

    2621-0193

  • Discipline(s)

    Perikanan

Subject

  • Kalsium
  • Ikan Tuna Kering Kayu Kaleng
  • Fortivikasi
  • 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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