THE EFFECT OF NILE TILAPIA FISH FLOUR ADDITION ON THE PREFERENCE LEVEL AND NUTRITIONAL CONTENT OF CHURROS
Authors
Muhammad Ihsan Al Irsyad , Evi Liviawaty , Iis Rostini , Rusky Intan PratamaDOI:
10.29303/jp.v15i5.1861Published:
2025-12-09Issue:
Vol. 15 No. 5 (2025): JURNAL PERIKANANKeywords:
Churros, Organoleptic, Preference level, Proximate, Nile Tilapia Fish FlourArticles
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Abstract
Fish is a high-quality source of animal protein that is easily digested and contains complete essential amino acids. The relatively low fish consumption in Indonesia encourages the need for diversification of fish-based products to increase public interest in nutritious food. Tilapia (Oreochromis niloticus) flour contains high protein and can be easily applied to various food products, making it a potential fortification ingredient for snack foods such as churros. This study aimed to analyze the effect of adding tilapia flour on the acceptability and nutritional content of churros. The research used an experimental method with four concentration treatments of tilapia flour (0%, 5%, 10%, and 15% of wheat flour weight) and involved 25 semi-trained panelists in a hedonic test assessing appearance, aroma, texture, and taste. Proximate analysis was conducted on the control and the most preferred treatment. The hedonic data were analyzed using the Friedman and Bayes tests, while the proximate results were analyzed descriptively. The results showed that churros with 10% tilapia flour were the most preferred, with taste being the most influential attribute. The churros contained 17.38% moisture, 11.88% protein, 42.63% fat, 1.47% ash, and 43.60% carbohydrates. This study concludes that the addition of tilapia flour can enhance the nutritional content of churros without reducing consumer acceptance, making it a promising alternative for flour-based food innovation.References
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