Acceptance Of Elementary School Children On Tilapia Fish And Sardinella Fish Flour Based Biscuits

slamet, widodo and saifuddin, sirajuddin and vilianova, sekar and nahriana, nahriana (2017) Acceptance Of Elementary School Children On Tilapia Fish And Sardinella Fish Flour Based Biscuits. In: Asian Academic Society International Conference (AASIC), 26-27 July 2017, Khon Kaen University, Thailand.

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Abstract

Biscuits are snacks preferred by all people, particularly elementary school children. Tilapia fish and Sardinella fish flour based biscuits is potential to improve nutritional status and academic performance of elementary school children. This study aimed to analyze the acceptance of Tilapia fish and Sardinella fish flour based biscuits. This experiment was conducted on January- April 2017 in Cullinary Laboratory of Makassar State University and elementary school in Luwu District. Data was obtained using 7-scale hedonic test on color, aroma, texture, taste, overall, and 11- scale preference test to 25 trained panelists and 100 elementary school children. Data was analyzed using kruskal-walis test. The result showed that the formula with the highest mean rank was F44, significantly (p<0.01) different from other 5 formula and 1 control. Composition of F44 are: 28 g of wheat flour, 9 g of cornstarch, 6 g of starch, 1 g of Tilapia fish flour, 3 g of Sardinella fish flour, 12 g of margarine, 29 g of yolk, and 12 g of refined sugar. The quality of F44 are: a bit dark brown color, good aroma, a bit hard texture, good taste, overall good and preferable

Item Type: Conference or Workshop Item (Poster)
Subjects: FAKULTAS TEKNIK
FAKULTAS TEKNIK > Pendidikan Kesejahteraan Keluarga
Divisions: FAKULTAS TEKNIK
Depositing User: Dr Slamet Widodo
Date Deposited: 23 Apr 2018 03:17
Last Modified: 23 Apr 2018 03:17
URI: http://eprints.unm.ac.id/id/eprint/7745

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