relation: https://eprints.untirta.ac.id/49297/
title: SUBSTITUSI TEPUNG TULANG IKAN TONGKOL (Euthynnus  affinis) SEBAGAI INGREDIENT PANGAN PADA  PEMBUATAN CRACKERS ROLL TINGGI KALSIUM
creator: Alim, Najwa Saidah Cantika
subject: TP Chemical technology
subject: TX Home economics
description: Tuna bone flour is a waste product of fish meatball processing which is rich in  calcium and has the potential to be used as a food substitute ingredient. An  ingredient is a material or component used in making food products for a specific  purpose, such as providing taste, texture, or nutritional content. Crackers roll was  chosen as a substitution medium because it is a snack that is popular with teenagers,  so it can be an alternative to increase calcium intake which is still low among  Indonesian teenagers. This study aims to determine the best concentration of tuna  bone flour substitution and the characteristics of crackers roll. The data analysis  method used in chemical and physical parameters used a Completely Randomized  Design (CRD) with ANOVA, organoleptic tests using a hedonic scale on a scale of  1–9 followed by the Kruskal-Wallis and Whitney U tests, and the best product  treatment using the DeGarmo method. The results showed that the best crackers roll  was produced from a 5% substitution of tuna bone flour, with a hedonic value of  appearance of 5.93, aroma of 5.93, taste of 5.27, and texture of 6.13. The chemical  content includes water content of 5.35%, ash 7.21%, protein 11.8%, fat 23.4%,  carbohydrate 52.10%, calcium 479.11 mg/100 g and hardness 2823.3 gf. With these  contents, this product has met the criteria as a high calcium food and has the  potential to become a functional food innovation that is nutritious and has a selling  value.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/49297/2/Najwa%20Saidah%20Cantika%20Alim_4443210080_01.pdf
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identifier: https://eprints.untirta.ac.id/49297/3/Najwa%20Saidah%20Cantika%20Alim_4443210080_02.pdf
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identifier: https://eprints.untirta.ac.id/49297/4/Najwa%20Saidah%20Cantika%20Alim_4443210080_03.pdf
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identifier: https://eprints.untirta.ac.id/49297/5/Najwa%20Saidah%20Cantika%20Alim_4443210080_04.pdf
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identifier: https://eprints.untirta.ac.id/49297/6/Najwa%20Saidah%20Cantika%20Alim_4443210080_05.pdf
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identifier: https://eprints.untirta.ac.id/49297/7/Najwa%20Saidah%20Cantika%20Alim_4443210080_Ref.pdf
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identifier: https://eprints.untirta.ac.id/49297/8/Najwa%20Saidah%20Cantika%20Alim_4443210080_Lamp.pdf
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language: en
identifier: https://eprints.untirta.ac.id/49297/17/Najwa%20Saidah%20Cantika%20Alim_4443210080_Full%20Text.pdf.pdf
identifier:   Alim, Najwa Saidah Cantika  (2025) SUBSTITUSI TEPUNG TULANG IKAN TONGKOL (Euthynnus affinis) SEBAGAI INGREDIENT PANGAN PADA PEMBUATAN CRACKERS ROLL TINGGI KALSIUM.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.