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View Journal | View Issue Analysis of Fortified Biscuits' Nutritional Value Using "Patin" Fish Bone Meal Waste and Coconut Dregs Aziza.
Endang Fitrianaa.
Risqi Sandi Pratamaa.
Rahmi*a Abstract.
Health, nutrition, mental health, and other processes like the immune system, reproduction, and cognitive capacities can all be affected by malnutrition.
Food fortification, or the addition of certain nutrients to food items, can be used to solve this issue.
Food items like AuPatinAy bones and coconut dregs can be fortified.
These substances can be turned into flour to create a source of wholesome nourishment.
The body need calcium for growth, which AuPatinAy bones and coconut pulp both contain in significant amounts.
By exploiting the local potential of AuPatinAy bones and coconut dregs, this study intends to provide nutritious food fortification.
Then, the moisture, ash, protein, fat, carbohydrate, and fiber contents are The analysis's findings revealed that AuPatinAy bone meal and coconut dregs flour had respective water, ash, protein, fat, carbohydrate, and fiber contents of 3.
02%, 6.
29%, 6.
21%, 20.
89%, 64.
08%, and 6.
Based on the findings of this investigation, it can be said that cookies containing AuPatinAy bone flour and coconut dregs have a high nutritional This research is anticipated to be used as one of the food innovations to support initiatives to provide the body with the micronutrient nutrition it requires.
Keywords : Cookies.
AuPatinAy bones, coconut dregs, fortification, and State University of Universitas Jambi.
Jl.
Jambi - Muara Bulian No.
KM.
Mendalo Darat.
Kec.
Jambi Luar Kota.
Kabupaten Muaro Jambi.
Indonesia 36361.
Correspondence and requests for materials should be addressed to Rahmi.
mail: rahmi@unja.
ARTICLES | No.
2 Vol.
6 : 293-298 .
| DOI: https://doi.
org/10.
19109/alkimia.
ARTICLES
ALKIMIA
Jurnal Ilmu Kimia dan Terapan Introduction Experimental ROS When the body does not receive enough vitamins, minerals, proteins, carbs, and other nutrients, it is said to be malnourished .
Nutrient deficiencies may be remedied by raising food's nutritional value.
Fortification is a method for increasing the amount of nutrients in food.
The purposeful addition of one or more nutrients to food is known as fortification.
Food fortification is done to improve a food's nutritional value .
Fortifying cookies using AuPatinAy bone flour and coconut dregs flour is one of the food fortifications that is frequently carried Extraction Research Methods Tools and Materials Cookies have a small, round shape, a sweet flavor, and a less dense, crunchier texture.
Typically, wheat flour, sugar, and eggs are used to make cookies .
Cookies made with these ingredients typically have a low nutritional content, necessitating the inclusion of additional nutrients to make the finished product have a high nutritional value.
AuPatinAy bone flour is one of the ingredients that can be made.
AuPatinAy bones and other fish parts are used to make AuPatinAy bone meal.
The protein content of AuPatinAy bones is fairly high, at 32Ae34% .
AuPatinAy bones still have the potential to be developed due to their high protein content, such as through the production of AuPatinAy bone meal.
Cookies must be adjusted by adding flour made from coconut dregs to boost their nutritional content.
Coconut dregs are a locally available resource that are rarely used effectively.
Typically, only processed goods like AuserundengAy and animal feed are made with coconut dregs.
reality, when prepared correctly, coconut pulp has a very high fiber content.
Protein content in coconut dregs flour is 4.
11%, crude fiber content 58%, fat content is 15.
89%, moisture content is 4.
65%, ash content is 0.
66%, and carbs Dietary fiber has been shown to help and maintain the health of the digestive system and can maintain a healthy body, particularly in efforts to prevent numerous degenerative diseases like obesity, diabetes mellitus, and cardiovascular disease .
Based on this, it is anticipated that fortifying cookies with AuPatinAy bone meal and coconut dregs flour will boost their nutritious value.
The tools used are basins, pots, pressure cookers, mixing spoons, sieves, blenders, mixers, ovens, baking sheets and digital scales.
The main ingredients used in this study consisted of wheat flour, coconut dregs obtained from coconut milk production houses Mendalo Darat.
Jambi Luar Kota and AuPatinAy bones obtained from the production house for making AuPatinAy souvenirs in the village Lubuk Ketapang.
Kabupaten Batanghari.
Provinsi Jambi.
Other supporting materials used in the manufacture cookies namely sugar, eggs, salt, butter, vanilla powder, and baking powder.
The Method Used to Create AuPatinAy Bone Meal The AuPatinAy bones are first thoroughly cleaned before being cooked for 30 minutes at 80AC and then dried in the sun for five hours.
for two hours was pressed.
It is then dried in the oven for 1.
5 hours at 125AC after pressing.
To obtain AuPatinAy bone meal, blend the dry bones and sift through an 80 grit sieve .
Producing Coconut Dregs Flour The Process Coconut dregs are steeped in plain water for 10 minutes after being cleansed with water for 2 to 3 minutes.
Coconut pulp is produced by first pressing coconuts through a The coconut dregs are then dried in the sun for 2Ae3 days, or until they are completely dry.
Next, 2000 rpm was used to mix the dried coconut Coconut dregs flour was produced by filtering the blended ingredients through a 40 mesh sieve .
Cookie-making procedure The seven steps involved in the process of making cookies are: preparing the ingredients, combining the ingredients, kneading the dough, shaping the cookies, baking the cookies, cooling the cookies, and packaging.
ARTICLES | No.
2 Vol.
6 : 293-298 .
| DOI: https://doi.
org/10.
19109/alkimia.
ALKIMIA
Jurnal Ilmu Kimia dan Terapan ARTICLES Water Content Results and Discussion Characteristics of Raw Materials with Table 1 shows the findings of the examination of the properties of the raw materials, specifically AuPatinAy bone meal and coconut dregs Table 1.
Lists the characteristics of the raw materials used to make coconut dregs flour and AuPatinAy bone flour.
Analysis (%) Water Content
Ash Content
Protein Content
Fat Level Carbohydrate Content
Crude Fiber Content
Test
4,22
0,56
3,07
37,08
55,07
7,83
1,21
59,53
17,99
3,17
18,10
0,71
Description: A (Coconut Dregs Flou.
and I (Patin Fish Bone Flou.
Fortification Characteristics Cookies This research produces fortified products cookies with the addition of AuPatinAy bone meal and coconut dregs which are rich in nutrients to meet the needs of micronutrients in the body.
The following are the results of the fortification analysis cookies with the addition of raw materials in the form of AuPatinAy bone meal and coconut dregs flour which are presented in Table 2.
We can see in table 1.
Water content at cookies C1 with cookies C2 produced relatively the same water content, in which the addition of 5 g of AuPatinAy bone meal and 37.
5 g of coconut dregs flour and 175 g of wheat flour resulted in an average moisture content of 3.
Water content at cookies should not exceed 4% .
can be said that the water level is cookies AuPatinAy bone meal and coconut dregs meet the standards set by SNI 01-2973-1992.
This is in accordance with research that has been done that the composition of water in cookies with an average 2 Ae 5.
4% .
Water is one of the main components in food ingredients which greatly affects the texture, appearance and taste of food.
The durability of processed materials is also closely related to the water content because it greatly affects the growth of microorganisms.
According to research that has been done previously, the water content in food ingredients affects the resistance of food ingredients to microbial attacks.
The water content is expressed by water activity, which is the amount of free water that can be used by microorganisms for Humidity and water content usually affect the growth of microorganisms in processed products .
Low water content on cookies will extend shelf life and can reduce the possibility of microbiological contamination so that it is safer as a nutritious product in fulfilling micronutrients in the body.
Table 2.
Cookies Made from AuPatinAy Bone Flour and Coconut
Dregs Flour
Analisis (%) Ulangan Rata-Rata SNI (%)* Water Content
3,03
3,01
3,02
Maksimum 4
Ash Content
Protein Content
Fat Level 6,36 6,15 20,48 6,22 6,27 21,31 6,29 6,21 20,89 Maksimum 2
Minimum 6
Minimum 18
Carbohydrate Content
Crude Fiber Content
63,97
6,58
64,19
6,58
64,08
6,58
Minimum 70 Maksimum 0,5 Note: *Source SNI 01-2973-1992,C1 andC2 .
5gr AuPatinAy bone flour : 37.
5gr coconut dregs flour : 175gr wheat flou.
ARTICLES | No.
2 Vol.
6 : 293-298 .
| DOI: https://doi.
org/10.
19109/alkimia.
ALKIMIA
Jurnal Ilmu Kimia dan Terapan ARTICLES Ash Content In table 1 it can be seen that the average ash content produced is very high, namely 6.
According to SNI, the ash content that must be present in cookies maximum 2% .
The high level of ash on cookies caused by the treatment of the addition of AuPatinAy bone meal that was carried According to research that has been done, the ash content has something to do with the minerals of a material.
Minerals contained in a material can be of two kinds of salts, namely organic salts and inorganic salts.
Thus the higher the ash content, the worse the quality of a product and conversely the lower the ash content, the better the quality of a product .
The high content of dry cake ash can be caused by the treatment of adding fish bone meal because fish bones contain several main constituent components such as minerals .
Bones also contain living cells in the form of mineral salts.
Mineral salts are components consisting of 80% calcium phosphate and the remainder consisting of calcium carbonate and magnesium phosphate.
So that this element makes the ash content in pastries products increase.
The difference in the value of ash content is also thought to be caused by differences in habitat and environment so that inorganic minerals such as calcium, potassium, magnesium, zinc are higher.
The ash content of a food product shows the residue of organic matter remaining after the organic matter in food has been reduced .
categorized as meeting the standard protein content set by SNI, namely a minimum of 6% .
Coconut dregs flour is one of the low protein.
There is a possibility of increased protein levels in cookies directly proportional to the addition of coconut dregs flour.
According to research that has been done, the protein content of pastries increases with the addition of added coconut The higher the amount of coconut flour used, the higher the protein content in the pastries .
Fat Level In table 2 we can see that the average fat content produced in cookies C1 and C2 namely Fat content produced in cookies This is quite sufficient and meets quality standards cookies determined based on SNI, namely a minimum of 18% .
The high fat content can be affected by the ingredients used in the manufacture cookies.
According to previous research, the high fat content is due to the ingredients used in the manufacture cookies contain high levels of fat, such as margarine .
The fat content test was carried out to determine the fat content in the fat cookies, considering that the base material used is a high-fat base material such as AuPatinAy bones.
Fat levels on cookies influenced by the temperature used and the length of processing time.
The higher the temperature used, the higher the damage to the fat .
Protein Content Carbohydrate Content Protein macromolecule in cells and makes up more than half the dry weight of almost all organisms.
Amino acids, the structural units of proteins, and simple peptides, which consist of several amino acids joined together by peptide bonds.
Protein structure consisting of polypeptides which have very long chains, composed of many amino acid Protein is a food substance that is very important for the body, because this substance besides functioning as fuel in the body also functions as a builder and regulatory substance.
Protein is a source of amino acids containing the elements C.
O, and N which are not owned by fat or carbohydrates .
Based on table 2 it can be seen that the protein content values obtained in C1 and C2 namely 6.
21% which is still In the body, carbohydrates function as fat and protein metabolism, preventing the onset of ketosis and excessive breakdown of body protein.
While in food, carbohydrates function in determining the properties of food ingredients such as taste, texture and color.
In table 2, the average carbohydrate content produced is Carb content for cookies from the treatment of adding AuPatinAy bone meal with coconut dregs flour from all treatments did not meet the standard cookies according to SNI that is at least 70% .
Formulation cookies which has the least proportion of wheat flour will have a low carbohydrate content.
This is in line with research that has been done previously that biscuits that have a greater proportion of wheat flour than other flours have the highest carbohydrate ARTICLES | No.
2 Vol.
6 : 293-298 .
| DOI: https://doi.
org/10.
19109/alkimia.
ALKIMIA
Jurnal Ilmu Kimia dan Terapan ARTICLES content .
Low carbohydrate levels are greatly influenced by other levels of other ingredients cookies produced.
such as water content, ash content, fat content, and protein content.
The higher the element contained in other elements, the lower the carbohydrate content and vice versa, the lower the element contained by other elements, the higher the carbohydrate content .
Crude Fiber Content Crude fiber is part of food that cannot be hydrolyzed by human digestive enzymes.
Crude fiber is also part of insoluble fiber .
The data from the analysis in table 2 shows that the average crude fiber content produced is the same.
Crude fiber content for cookies from the treatment of adding AuPatinAy bone meal with coconut dregs flour from all treatments exceeded the standard cookies according to SNI, which is a maximum of 0.
5% .
High fiber content in cookies This can be caused by the addition of coconut dregs flour.
This is in accordance with the results of previous studies which stated that there was a relationship between the addition of coconut dregs flour and the crude fiber content cookies, that the higher the percentage of coconut dregs flour added, the crude fiber of cookies more increasing.
The main advantage of flour from coconut dregs is its very high dietary fiber content .
High fiber content in cookies can make cookies as an alternative food source of fiber.
Thus, the higher the fiber content in cookies formulated with coconut dregs flour, the better for digestion, so cookies These can be used as food .
for the diet .
Acknowledgements The team of authors would like to thank Jambi University for funding the research activities which are summarized in PKM Pendanaan PNBP-UNJA Tahun 2022.
Toko Oleh-Oleh Khas Jambi.
Pembudidaya Ikan Patin di Desa Teluk Ketapang and also Toko Santan Desa Mendalo Indah who have provided samples in the form of AuPatinAy bones and coconut dregs which have been given and thanks also to the Jambi University Laboratory for providing a place and analysis in this study.
Author Contributions The first author as the originator of the idea, product analysis, and discussion of research results, the second author as the data analyst and manufacturing process cookies.
The third author as a provider of materials and manufacturing processes cookies, the fourth author as director and designer of the course of research and discussing research results.
References