Utami et al., S. (2024). Characteristics of Crackers Fortified with the Sailfin Catfish (Pterygoplichthys pardalis) Bone Meal. Egyptian Journal of Aquatic Biology and Fisheries, 28(4), 401-414. doi: 10.21608/ejabf.2024.368365
Sri Nurul Utami et al.. "Characteristics of Crackers Fortified with the Sailfin Catfish (Pterygoplichthys pardalis) Bone Meal". Egyptian Journal of Aquatic Biology and Fisheries, 28, 4, 2024, 401-414. doi: 10.21608/ejabf.2024.368365
Utami et al., S. (2024). 'Characteristics of Crackers Fortified with the Sailfin Catfish (Pterygoplichthys pardalis) Bone Meal', Egyptian Journal of Aquatic Biology and Fisheries, 28(4), pp. 401-414. doi: 10.21608/ejabf.2024.368365
Utami et al., S. Characteristics of Crackers Fortified with the Sailfin Catfish (Pterygoplichthys pardalis) Bone Meal. Egyptian Journal of Aquatic Biology and Fisheries, 2024; 28(4): 401-414. doi: 10.21608/ejabf.2024.368365
Characteristics of Crackers Fortified with the Sailfin Catfish (Pterygoplichthys pardalis) Bone Meal
Calcium is the mineral most needed by the body. One of the diseases caused by calcium deficiency is osteoporosis, which is a degenerative condition caused by a diet low in minerals such as calcium and phosphorus. The sailfin catfish (Pterygoplichthys pardalis) bones has been proved to contain a lot of minerals and phosphorus. The population of the sailfin catfish in Tempe Lake, Wajo Regency, has increased rapidly in recent years. The sailfin catfish bones can be processed into crackers. The purpose of this study was to analyze the quality characteristics of crackers fortified with the sailfin catfish bone meal (Pterygoplichthys pardalis). The acceptability of crackers was tested hedonically by 100 panelists to determine the best variation in the addition of the sailfin catfish bone meal. The chemical analysis included the moisture, ash, fat, protein, carbohydrate, calcium, and phosphorus content of crackers from the best treatment. Hedonic test results showed that the addition of 20% of the sailfin catfish bone meal produced the best crackers. Chemical analysis showed a significant increase in ash content to 11.65% compared to the control of 3.25%. Protein and fat levels also increased to 11.44 and 15.63%, respectively, from the control of 11.21 and 13.55%. Calcium and phosphorus levels also increased significantly in the best crackers, to 4.37 and 2.64% compared to the control of 0.10 and 0.70%, respectively. These findings indicate that the crackers have the potential to be used as a food additive to address calcium and phosphorus deficiencies in growing children and the elderly.
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