Fortifikasi Tepung Tulang Ikan Bandeng (Chanos chanos) pada Brownies Kukus: Fortification of Milkfish (Chanos chanos) Bone Flour in Steamed Brownies

Abstract

Milkfish (Chanos chanos) bones are a by-product of the milkfish processing industry that have not been fully optimized in their utilization. One potential application is processing these bones into fine flour. This flour can then be incorporated into food products, such as tseamed brownies. The research was conducted to examine the chemical components and consumer acceptance of steamed brownies enriched with milkfish bone flour. A Completely Randomized Design (CFD) was employed with varying concentrations of milkfish bone flour: B0 (0% control), B1 (1%), B2 (2%), and B3 (3%). The chemical parameters assessed include moisture, ash, protein, fat, carbohydrates, and calcium content, while sensory evaluation covered taste, aroma, texture, and appearance. Results demonstrated that the inclusion of milkfish bone flour significantly influenced the chemical characteristics and sensory preferences. The moisture content ranged from 21.90% to 22.19%, ash (1.31% - 1.75%), protein (5.65% - 6.09%), fat (18.52% - 19.47%), carbohydrates (51.65% - 51.42%), and calcium (0.04% - 1.21%). The hedonic test results showed that B3 (3% milkfish bone flour) was preferred by the panelists.