Utilization of Milkfish in Making of Uli, Local Food of Baduy Tribe
- DOI
- 10.2991/absr.k.210304.052How to use a DOI?
- Keywords
- Baduy Tribe, local food, milkfish, proximate analysis, Uli
- Abstract
The processed food products of the Baduy tribe are known to be high in carbohydrate but lack of protein. One effort to fulfill the needs of protein for the Baduy tribe processed food is to consume fish through diversification of the fishery product processing; one of the efforts is by fortification. Uli, is one of the Baduy processed foods made from glutinous rice, pandanus, coconut, and processed by steaming. In this research, Uli was developed through the addition of milkfish with concentrations of 0%, 10%, 20%, and 30%. The product was characterized by parameters such as proximate analysis, hardness, and Total Plate Count (TPC). Uli, with the addition of 10% milkfish, was the selected treatment. The level of hardness of Uli was limited to 10,000 g as the standard. The desired protein content in the product produced ranged from 4.21 - 9.15%. The most important attention had to be paid to the number of bacteria in the Uli that grew very quickly after the manufacturing process.
- Copyright
- © 2021, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Fitria Riany Eris AU - Dian Anggraeni AU - Aris Munandar AU - Meutia AU - AM Kartina PY - 2021 DA - 2021/03/04 TI - Utilization of Milkfish in Making of Uli, Local Food of Baduy Tribe BT - Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019) PB - Atlantis Press SP - 275 EP - 278 SN - 2468-5747 UR - https://doi.org/10.2991/absr.k.210304.052 DO - 10.2991/absr.k.210304.052 ID - Eris2021 ER -