Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana)

Mindiya Fatmi, Erni Rustiani

Abstract


Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control. lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive controls.


Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Tes

Full Text:

PDF

References


Apriyantono A., D Fardiaz., N Puspitasari., Sedarnawati dan Budiyanto S. 1989 Analisis Pangan. IPB Press, Bogor.

Cahyadi, S. 2006. Analisis dan Aspek Kesehatan Bahan Tambahan Pangan. Cetakan Pertama. PT Bumi Aksara. Jakarta .

Christian, M. 2011. Pengolahan Banana Bars Dengan Inulin Sebagai Alternatif Pangan Darurat. Skripsi, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.

Mendosa. 2008. The glycemic index. www.mendosa. com/ gi.htm [24 Desember 2014].

Departemen Kesehatan Republik Indonesia. 1992. Parameter Standar Umum Cara Uji Makanan dan Minuman. Jakarta.

Departemen Kesehatan Republik Indonesia. 2000. Parameter Standar Umum Ekstrak Tumbuhan Obat. Jakarta.

Rahayu, S.Y.S., T. Aminingsih dan M. Miranti. 2013. Potensi Nano Kalsium Kijing Taiwan (Anodonta woodiana) sebagai Suplemen Mineral (Mg, Ca, Zn) untuk Mendetoksifikasi Racun Merkuri dan Fortifikasi Tortilla Chips Kaya Protein dan Kalsium. Bogor: Fakultas Matematika Dan Ilmu Pengetahuan Alam Universitas Pakuan Bogor.

Winarno, F.G. 2008. Kimia Pangan dan Gizi, Edisi Terbaru. Bogor: M-Brio Press.


Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 JSI | Journal of Science Innovare