Development of fish bars as a high zinc and calcium snack made from bilih fish (Mystacoleuseus padangensis Blkr) flour

  • Deni Elnovriza Department of Nutrition, Faculty of Public Health, Andalas University, Padang 25129, Indonesia
  • Hadi Riyadi Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia
  • Rimbawan Rimbawan Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia
  • Evy Damayanthi Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia
  • Adi Winarto Department of Anatomy, Physiology, and General, Faculty of Veterinary Medicine, IPB University, Bogor 16680, Indonesia
Keywords: bilih fish, calcium, fish bars, fish flour, zinc

Abstract

The study analysed differences in nutrition content of various bilih fish flour proportions in bilih fish bar with zinc and calcium as minerals of interest. The study used a Completely Randomized Design (CRD). The proportion of bilih fish flour in the fish bars dough were of three levels, i.e. 30%, 40% and 50% of the total weight of flour. The data obtained were analyzed with one-way ANOVA, followed by Duncan's New Multiple Range test. The level of statistical significance was set at p<0.05. The best proportion based on its nutritional content was the 50% with the energy content of 327 kcal, protein content 22.75%, lipid content 11.99%, carbohydrate content 32.06%, moisture content 28.28%, ash content 4.44%, zinc content 4.58 mg, and calcium content 922.23 mg per 100 g. A serving size (±30 g) of treatment is able to suffice for 5.06-7.05% zinc and 0.87-16.77% calcium adequacy as well as the daily requirement of 2,150 kcal. Sensory evaluation showed that the treatments had no significant effects on the organoleptic attributes of the fish bars, except for taste (0.033). This bilih fish bar can be utilized as a source of zinc and calcium for high-risk groups such as children, adolescents, pregnant women, and people with diabetes.
Published
2019-07-30
Section
Articles