Effect of Fortification of Anchovy Flour on Calcium Content, Orgnoleptic Quality and Shelf Life of Canned Tuna Porridge Products

Authors

DOI:

https://doi.org/10.52046/agrikan.v15i1.1192

Keywords:

Bubur Ikan Tuna, Tepung Ikan Teri, Tuna Kaleng, Fortifikasi

Abstract

This research was conducted with the aim of knowing the effect of anchovy meal fortification on organoleptic quality and determining the best product based on a completely randomized design and Bayes method. The results showed that based on the results of the analysis using the Bayes method, canned tuna porridge with 3% anchovy flour fortification (A1 treatment) was the best product with a weight of 4.00 tilapia, followed by treatments A0 and A2 with a weighted value of 3.23 each. and 2.62.

Author Biographies

  • Umar Tangke, Muhammadiyah University of North Maluku

    Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian dan Perikanan, Universitas Muhammadiyah Maluku Utara, Ternate, Indonesia.

  • Ahmad Talib, Muhammadiyah University of North Maluku

    Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian dan Perikanan, Universitas Muhammadiyah Maluku Utara, Ternate, Indonesia.

  • Ruslan A Daeng, Muhammadiyah University of North Maluku

    Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara, Ternate, Indonesia.

AGRIKAN - UMMU Ternate

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Published

13-06-2022

Issue

Vol. 15 No. 1 (2022): Agrikan: Jurnal Agribisnis Perikanan

Section

Articles

License

Copyright (c) 2022 Umar Tangke, Ahmad Talib, Ruslan A Daeng

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Effect of Fortification of Anchovy Flour on Calcium Content, Orgnoleptic Quality and Shelf Life of Canned Tuna Porridge Products. (2022). Agrikan Jurnal Agribisnis Perikanan, 15(1), 301-307. https://doi.org/10.52046/agrikan.v15i1.1192