S. Ananda, A.A. Anggraeni
The increase in Indonesia's fish consumption has led to an increase in fishery industry waste, such as fish bones. Fishbones contain sodium, phosphorus, and calcium, which are essential for the human body. Therefore, fish bones are then processed into fishbone powder. Fishbone powder can substitute wheat flour in cookies development. This study aimed to evaluate choco chips cookies' sensory characteristics that have been substituted by fishbone powder from patin fish, mackerel fish, and snakehead fish. This study employed a research and development methods, with a 4D development model (define, design, develop, and disseminate). The substitution of wheat flour to fishbone powder in choco chips cookies was 7%, 10%, and 12%. The characteristic sensory analysis was carried out by one trained panelist and five semi-trained panelists. The hedonic test was conducted by two trained panelists and 30 untrained panelists. The sensory analysis results showed that the substitution of 10% fish bone powder in choco chips cookies did not show a significant effect from wheat flour cookies (p≤0.05) in terms of color, aroma, texture, taste, and overall. © Published under licence by IOP Publishing Ltd.
Department of Culinary Science, Faculty of Engineering, Universitas Negeri, Yogyakarta, Indonesia
