Proceedings of the 2nd International Conference on Science, Technology, and Modern Society (ICSTMS 2020)

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Acceptability and Test the Levels of Protein in a Biscuit With the Substitution of Milkfish Flour (Chanos Chanos Forskal)

Authors
Zidni Ilman Navia, Adi Bejo Suwardi, Seprianto
Corresponding Author
Zidni Ilman Navia
Available Online 11 September 2021.
DOI
10.2991/assehr.k.210909.051How to use a DOI?
Keywords
biscuit, fish flour, protein content, receptivity
Abstract

Biscuits are a form of a very common and community-favoured dry snack. Other nutrients, such as protein, may increase the nutritional content of biscuits that are dominated by carbohydrate sources. Fish is a type of protein that’s rich. The aim of the study was to determine the protein content and acceptability of milkfish (Chanos chanos) flour replacement biscuits. This method of study is experimental with improving the process and one control twice in a randomized design. Milkfish flour replacements are 0 %, 5 %, 10 % and 15 %. By the Kjeldahl process, protein content and acceptance were obtained and checked on 30 panellists. One Way ANOVA and Kruskal Wallis, accompanied by DMRT, were used to evaluate the statistical test of protein content and acceptance. The ANOVA test reveals the 0.000-value of the halo protein biscuits. The results of the Kruskal Wallis test showed the colour, aroma, taste, texture, and overall value of the halo biscuits at 0.000. Best protein content with a 15% substitution rate. The most common biscuit for the panellists is the 5% substitution of milkfish flour. The replacement of milkfish flour is affected by protein content and the acceptability of biscuits.

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/).

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Volume Title
Proceedings of the 2nd International Conference on Science, Technology, and Modern Society (ICSTMS 2020)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
11 September 2021
ISBN
10.2991/assehr.k.210909.051
ISSN
2352-5398
DOI
10.2991/assehr.k.210909.051How to use a DOI?
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

risenwbib
TY  - CONF
AU  - Zidni Ilman Navia
AU  - Adi Bejo Suwardi
AU  - Seprianto
PY  - 2021
DA  - 2021/09/11
TI  - Acceptability and Test the Levels of Protein in a Biscuit With the Substitution of Milkfish Flour (Chanos Chanos Forskal)
BT  - Proceedings of the 2nd International Conference on Science, Technology, and Modern Society (ICSTMS 2020)
PB  - Atlantis Press
SP  - 230
EP  - 233
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.210909.051
DO  - 10.2991/assehr.k.210909.051
ID  - Navia2021
ER  -