Pengaruh Penambahan Tepung Duri Ikan Lele Dumbo (Clarias Gariepinus) dan Bubur Rumput Laut (Eucheuma Cottonii) terhadap Kadar Kalsium, Kadar Serat Kasar dan Kesukaan Kerupuk (original) (raw)

Background : Indonesia society were lack of calcium daily intake, i.e. an average of 254 mg/day. Milk and supplements were calcium sources which have been widely known but could not reached by society. In addition, Indonesia society were lack of fiber daily intake, i.e. an average of 10.5 g/day. Calcium and fiber levels enrichment could be done by utilizing local foods such as catfish bone, which catfish were found in the markets, it’s price was affordable, and levels of calcium catfish bone crackers were more than shrimp and meat fish crackers’s, and Eucheuma cottonii seaweed, was one with a high fiber sources, and did not contain fitat acids which could inhibit the absorption of calcium, on crackers, as a product that easily accepted, easy to reached by many quarters of the economy, and covered all ages. Objective: analyzed effect the addition of catfish bone flour and seaweed porridge variations against the levels of calcium, crude fiber, and preference include color, odor, flavor, and texture of crackers. Method : it was one factor completely randomized experimental study which used 6 addition level of catfish bone flour and seaweed porridge which were 25%:0%, 20%:5%, 15%:10%, 10%:15%, 5%:20%, 0%:25%, dan 0%:0%. Statistic analysis of calcium and crude fiber levels used One Way ANOVA CI 95% then Tukey and LSD as posthoc test. Statistic analysis of preference used Friedman CI 95 % then Wilcoxon sign rank test as posthoc test. Results : Catfish bone flour and seaweed porridge variation on crackers effected on increasing calcium and crude fiber levels and preference, include color, odor, flavor and texture. The highest calcium levels found on crackers with the addition of catfish bone flour 25%, and the highest crude fibers levels found on crackers with the addition of seaweed porridge 25%. Conclusion : Addition of catfish bone flour could increase calcium levels. Addition of seaweed porridge could increase crude fiber levels and preference include color, odor, flavor and texture. Kata kunci : less of calcium and fiber intake; levels of clcium and crude fiber; crackers; Catfish bone flour and seaweed porridge