THE EFFECT OF MILKFISH (Chanos chanos) BONE FLOUR FORTIFICATION ON THE PHYSICOCHEMICAL CHARACTERISTICS AND ACCEPTABILITY OF WHITE BREAD
Authors
Ririn Mahfiroh , Adriana Monica Sahidu , Dwi Yuli PujiastutiDOI:
10.29303/jp.v15i4.1665Published:
2025-08-22Issue:
Vol. 15 No. 4 (2025): JURNAL PERIKANANKeywords:
Acceptability, Calcium, Fortification, Milkfish Bone, White BreadArticles
Downloads
How to Cite
Downloads
Abstract
Milkfish bone waste is a by product of the fisheries industry that has not been fully utilized, despite its high calcium and protein content, making it a potential ingredient for food fortification. Meanwhile, white bread, a widely consumed food in the community, is known to have low calcium content. This study aims to evaluate the effect of adding milkfish bone flour on the physicochemical characteristics and consumer acceptability of white bread. The research was conducted using a Completely Randomized Design (CRD) with five levels of fortification concentration: 0%, 2.5%, 5%, 7.5%, and 10%, each with four replications. The parameters analyzed included moisture, protein, ash, and calcium content, as well as texture attributes such as hardness, cohesiveness, springiness, and chewiness, along with hedonic tests for color, taste, texture, and aroma. The results showed that fortification with milkfish bone flour had a significant effect (p<0.05) on most parameters, except for color. Increasing the fortification concentration resulted in higher protein, ash, and calcium levels, while moisture content and certain texture parameters decreased. The best treatment was found at 5% fortification (P2), based on Bayes analysis, with the highest scores across all parameters. The addition of 5% milkfish bone flour was proven to enhance the nutritional content of white bread without reducing consumer acceptance, while also promoting the functional and economic utilization of fishery waste.
References
Abidin, H., Darmanto, Y. S., & Romadhon, R. (2016). Fortifikasi berbagai jenis tepung cangkang kerang pada proses pembuatan roti tawar. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 5(2), 28–34.
Adam, A., Syafii, F., & Saiful, S. (2020). Kandungan protein roti tawar dengan subtitusi tepung ikan gabus (Channa striata). Jurnal Gizi Prima, 5(2), 129–133. https://doi.org/10.32807/jgp.v5i2.205
Afandi, M. F., Sehu, S. A. A. D., Ramadhan, R. R., Tjako, A. H., Salanggon, A. M., Muliadin, M., & Mubin, M. (2024). Pembuatan tepung tulang ikan bandeng Chanos chanos (Fabricius, 1775) di Dinas Kelautan dan Perikanan Provinsi Sulawesi Tengah. Jurnal Oase Nusantara, 3(1), 7–10.
Alisa, S. N., Asikin, A. N., Diachanty, S., Irawan, I., Rusdin, I., & Kusumaningrum, I. (2023). Fortifikasi tepung tulang ikan bandeng (Chanos chanos) pada kue kembang goyang. Jurnal Ilmiah Kelautan dan Perikanan, 4(2), 132–141. https://doi.org/10.21107/juvenil.v4i2.20053
Amelia, R., Julianti, E., & Nurminah, M. (2020). Pengaruh perbandingan tepung terigu dengan tepung ubi jalar ungu dan penambahan xanthan gum terhadap mutu donat. Jurnal Keteknikan Pertanian Tropis dan Biosistem, 8(3), 263–274. https://doi.org/10.21776/ub.jkptb.2020.008.03.08
Andayani, S. N., Sitepu, G. S. B., Budiarta, I. N., & Damayanti, M. L. (2022). Karakterisasi kimia dan sensori cookies non-gluten dengan subtitusi tepung tulang ikan tongkol (Euthynnus affinis) sebagai alternatif makanan ringan penderita celiac. Jurnal Sains dan Teknologi, 11(2), 257–266. https://doi.org/10.23887/jstundiksha.v11i2.45983
Bakhtiar, B., Rohaya, S., & Ayunda, H. M. A. (2019). Penambahan tepung tulang ikan bandeng (Chanos chanos) sebagai sumber kalsium dan fosfor pembuatan donat panggang. Jurnal Teknologi dan Industri Pertanian Indonesia, 11(1), 38–45. https://doi.org/10.17969/jtipi.v11i1.13439
Balubi, A. M., Sabilu, K., Piliana, W. O., Nurdiana, A., & Mustika, W. H. (2024). Penyuluhan usaha budidaya ikan bandeng di Desa Tobimeita Kecamatan Motui Kabupaten Konawe Utara. Jurnal Pengabdian Meambo, 3(1), 17–22.
Brilyan, H. P., & Choirul, A. (2017). Pengaruh proporsi tepung tulang ikan bandeng (Chanos chanos) terhadap sifat organoleptik kerupuk bawang. E-journal Boga, 5(3), 100–108.
Defira, R. R. (2019). The effect of nile tilapia (Oreochromis niloticus) protein concentrate fortification on sweet bread. Jurnal Agroindustri Halal, 5(2), 122–131. https://doi.org/10.30997/jah.v5i2.1840
Fitri, A., Anandito, R. B. K., & Siswanti, S. (2016). Penggunaan daging dan tulang ikan bandeng (Chanos chanos) pada stik ikan sebagai makanan ringan berkalsium dan berprotein tinggi. Jurnal Teknologi Hasil Pertanian, 9(2), 65–77.
Imra, A. M., Abdiani, I. M., & Irawati, H. (2019). Karakteristik tepung tulang ikan bandeng (Chanos chanos) dari limbah industri Baduri Kota Tarakan. Jurnal Techno-Fish, 3(2), 2581–1592. https://doi.org/10.25139/tf.v3i2.2122
Kaswanto, I. N., Desmelati, D., & Diharmi, A. (2019). Karakteristik fisiko-kimia dan sensori kerupuk pangsit dengan penambahan tepung tulang nila (Oreochromis niloticus). Jurnal Agroindustri Halal, 5(2), 141–150.
Mayangsari, D., Swamilaksita, P. D., Ronitawati, P., & Kepa, D. (2018). Biskuit bayam (Amaranthus sp.) dengan penambahan tepung tulang ikan nila (Oreochromis sp.) sebagai alternatif makanan selingan tinggi kalsium. Prosiding Seminar Nasional Universitas Esa Unggul, 1, 123–130.
Millar, K. A., Barry-Ryan, C., Burke, R., McCarthy, S., & Gallagher, E. (2019). Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour. Innovative Food Science and Emerging Technologies, 56(1), 102–189. https://doi.org/10.1016/j.ifset.2019.102189
Mukhaimin, I., Aripudin, A., & Silaban, M. E. (2022). Pengaruh penambahan konsentrasi tepung tulang ikan patin (Pangasius sp.) terhadap tingkat penerimaan konsumen dan karakteristik mutu roti tawar. Aurelia Journal, 4(1), 41–49. https://doi.org/10.15578/aj.v4i1.10995
Mulyani, S., Rohmeita, D., & Legowo, A. M. (2021). Karakteristik kalsium dari tulang ikan bandeng (Chanos chanos) yang diekstraksi menggunakan larutan HCl. Journal of Nutrition College, 10(4), 321–327. https://doi.org/10.14710/jnc.v10i4.29960
Nugroho, H. I., Dewi, E. N., & Rianingsih, L. (2016). Pengaruh penambahan tepung daging ikan lele dumbo (Clarias gariepinus) terhadap nilai gizi roti tawar. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 5(4), 11–19.
Olojede, A. O., Sanni, A. I., Banwo, K., & Michael, T. (2022). Improvement of texture, nutritional qualities, and consumers’ perceptions of sorghum-based sourdough bread made with Pediococcus pentosaceus and Weissella confusa strains. Fermentation, 8(1), 1–10. https://doi.org/10.3390/fermentation8010032
Pusuma, D. A., Praptiningsih, Y., & Choiron, M. (2018). Karakteristik roti tawar kaya serat yang disubstitusi menggunakan tepung ampas kelapa. Jurnal Agroteknologi, 12(1), 29–42. https://doi.org/10.19184/j-agt.v12i1.7886
Rahmayani, R., Yaumi, N., & Agustini, F. (2017). Carbed (Carrot Bread) sebagai sayuran instan untuk anak kekurangan vitamin A. In Prosiding Industrial Research Workshop and National Seminar, 8(1), 110–116.
Ratnaningtyas, S., Anasri, A., & Niza, A. A. (2024). Tingkat kesukaan dan peningkatan nilai gizi produk meringue lollipop dengan penambahan tepung tulang ikan patin (Pangasius sp.). Media Teknologi Hasil Perikanan, 13(1), 1–9. https://doi.org/10.35800/mthp.12.1.2024.50565
Shiddiq, F. F., Sefrina, L. R., & Andriani, E. (2023). Inovasi produk pangan roti tawar susu kambing Etawa sebagai alternatif makanan yang mengandung kalsium. Jurnal Bidang Ilmu Kesehatan, 13(3), 272–287. https://doi.org/10.52643/jbik.v13i3.2468
Sulistiyati, T. D., & Mawaddah, O. (2021). Penambahan tepung tulang ikan lele terhadap kadar kalsium dan organoleptik cookies ubi jalar kuning. Journal of Fisheries and Marine Research, 5(2), 217–222.
Sumartini, S., Hasibuan, N. E., Azka, A., Ratrinia, P. W., & Suryono, M. (2024). Pengaruh substitusi tepung buah mangrove (Sonneratia alba) terhadap karakteristik fisikokimiawi dan sensori roti tawar. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(8), 654–670. https://doi.org/10.17844/jphpi.v27i8.52210
United States Department of Agriculture (USDA). (2024). Grain: World markets and trade. https://www.usda.gov/
Widyaningrum, R., Saputra, E., & Sulmartiwi, L. (2024). Pengaruh penambahan iota karagenan terhadap sifat fisik, kimia, dan hedonik pada kulit pangsit siomay. Journal of Marine and Coastal Science, 13(2), 45–52.
Yanti, R., Ayunda, H. M., Safrida, S., & Febriansyah, M. I. (2024). Mutu donat panggang dengan penambahan tepung tulang ikan tongkol (Euthynnus affinis). Nutrition Scientific Journal, 3(2), 96–110.
Yurian, M. H. A., Haryati, S., & Meata, B. A. (2025). Characteristics of white bread with duckweed flour (Lemna sp.) substitution as functional food. Agrikan: Jurnal Agribisnis Perikanan, 18(1), 77–91.
