Open AccessPhysical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone
Author(s) -
Rita Marsuci Harmain,
Faiza A.Dali,
Rahim Husain
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/278/1/012031
Subject(s) - skipjack tuna , food science , mathematics , fish <actinopterygii> , chemistry , fishery , biology , tuna
Ilabulo crackers of skipjack fish ( Katsuwonus pelamis ) is one of the traditional food diversification products. The aim of this research in Indonesia was to analyze the physical and hedonic quality of Ilabulo Skipjack Fish Crackers fortified nano calcium bone on a different formula. Physical testing using TA-XT2i and hedonic quality using Kruskall Wallis nonparameter analyze and using SPSS 16 software. The data was using analysis of variance and a significant effect was continued by Duncan test. The results of this research showed physical analyze about the crispness that formulation B higher 17875.7/gf than formulation A 14366.2/gf, formulation C 10142.8/gf and formulation D 4884/gf. All results within different formulas obtained were significantly different. The hedonic quality of formulation A was chosen with the criteria of complete appearance, flat surface, neutral texture, brownish yellow color, slightly fishy and rather savory.