Formulation of Emergency Food in Biscuit-Form Made From Proso Millet Flour (Panicum miliaceum) and Snakehead Fish (Channa striata) _Tempeh Flour Koya

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Anandito, R.B.K.^1 ; Kurniawan, S.R.^1 ; Nurhartadi, E.^1 ; Siswanti^1

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Indonesia^1

关键词: biscuit;    Emergency foods;    koya;    proso millet;    tempeh flour;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012015/pdf
DOI  :  10.1088/1755-1315/116/1/012015

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Indonesia is a natural disaster-prone country. Food availability appears as the post-disaster main problem. Emergency food is an effort to overcome it. An ideal emergency food is expected to have a complete nutritional composition. Fulfilling macronutrient needs, proso millet flour and snakehead fish-Tempeh flour koya were being used in this research. The objective of this research was to determine the formulation of emergency food in biscuit form made from proso millet flour and snakehead fish-Tempeh flour koya based on its sensory, chemical and physical properties. This research was using a completely randomized design with one factor affecting. The variations of proso millet flour and snakehead fish-Tempeh flour koya composition were 100:0 ; 80:20 ; 60:40 ; and 40:60. All treatments were carried out sensory evaluation using hedonic test, proximate analysis, calories analysis using bomb calorimetry methods. and physical analysis using texture profile analyzer. The compensatory model was used to determine the best formula based on all parameters. The result indicated that the best biscuit formula had compositions of proso millet flour 80% and snakehead fish-Tempeh flour koya 20%. It had a brownish color, not-strong-fishy aroma, a strong-enough bitter aftertaste and crunchy texture. Chemical analysis showed that its moisture, ash, protein, fat, carbohydrate and total calories content were 1,146%; 4,827%; 12,536%; 26,325%; 56,312% and 5,033 kcal/gram, respectively. The physical analysis shows that its hardness and fracturability values were 8,037 N and 2,403 N, respectively.