Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content
Highlight • Milk fish (Chanos chanos) bone flour to improve nutrition of Gipang • Chemical, physical, and organoleptic characteristics of Gipang were analysed • The best concentration of milkfish bone added in gipang was 10% Abstract Gipang is a well-known traditional food of Baduy, a local tribe...
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Faculty of Fisheries and Marine Universitas Airlangga
2020-09-01
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| Series: | Jurnal Ilmiah Perikanan dan Kelautan |
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| Online Access: | https://e-journal.unair.ac.id/JIPK/article/view/17064 |
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| author | Baity Nur Jannah Fitria Riany Eris Nita Kuswardhani Aris Munandar |
| author_facet | Baity Nur Jannah Fitria Riany Eris Nita Kuswardhani Aris Munandar |
| author_sort | Baity Nur Jannah |
| collection | DOAJ |
| description | Highlight
• Milk fish (Chanos chanos) bone flour to improve nutrition of Gipang
• Chemical, physical, and organoleptic characteristics of Gipang were analysed
• The best concentration of milkfish bone added in gipang was 10%
Abstract
Gipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28 |
| format | Article |
| id | doaj-art-176f898b8a6b4bec90cfc1211e9dfe1b |
| institution | DOAJ |
| issn | 2085-5842 2528-0759 |
| language | English |
| publishDate | 2020-09-01 |
| publisher | Faculty of Fisheries and Marine Universitas Airlangga |
| record_format | Article |
| series | Jurnal Ilmiah Perikanan dan Kelautan |
| spelling | doaj-art-176f898b8a6b4bec90cfc1211e9dfe1b2025-08-20T03:17:03ZengFaculty of Fisheries and Marine Universitas AirlanggaJurnal Ilmiah Perikanan dan Kelautan2085-58422528-07592020-09-0112227628510.20473/jipk.v12i2.1706413940Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor ContentBaity Nur Jannah0https://orcid.org/0000-0003-4293-7304Fitria Riany Eris1https://orcid.org/0000-0002-8567-9002Nita Kuswardhani2https://orcid.org/0000-0001-7019-4590Aris Munandar3University of JemberUniversity of Sultan Ageng TirtayasaUniversity of JemberFaculty of Agricultural, University of Sultan Ageng TirtayasaHighlight • Milk fish (Chanos chanos) bone flour to improve nutrition of Gipang • Chemical, physical, and organoleptic characteristics of Gipang were analysed • The best concentration of milkfish bone added in gipang was 10% Abstract Gipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28https://e-journal.unair.ac.id/JIPK/article/view/17064baduybone flourcalciumgipangmilkfish |
| spellingShingle | Baity Nur Jannah Fitria Riany Eris Nita Kuswardhani Aris Munandar Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content Jurnal Ilmiah Perikanan dan Kelautan baduy bone flour calcium gipang milkfish |
| title | Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content |
| title_full | Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content |
| title_fullStr | Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content |
| title_full_unstemmed | Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content |
| title_short | Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content |
| title_sort | characteristics of gipang a traditional food of baduy tribe added with milkfish bone flour to improve calcium and phosphor content |
| topic | baduy bone flour calcium gipang milkfish |
| url | https://e-journal.unair.ac.id/JIPK/article/view/17064 |
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