Acceptance Level of Spring Rolls Wrapper with the Addition of Patin Fish (Pangasius Sp) Bone Flour as a Source of Calcium

Lidia Naomi Hasibuan *

Department of Fisheries. Faculty of Fisheries and Marine Science, Padjadjaran University Jatinangor Campus, Jl. Raya Bandung Sumedang Km. 21 Jatinangor, West Java-45363, Indonesia.

. Junianto

Department of Fisheries. Faculty of Fisheries and Marine Science, Padjadjaran University Jatinangor Campus, Jl. Raya Bandung Sumedang Km. 21 Jatinangor, West Java-45363, Indonesia.

Rusky Intan Pratama

Department of Fisheries. Faculty of Fisheries and Marine Science, Padjadjaran University Jatinangor Campus, Jl. Raya Bandung Sumedang Km. 21 Jatinangor, West Java-45363, Indonesia.

Iis Rostini

Department of Fisheries. Faculty of Fisheries and Marine Science, Padjadjaran University Jatinangor Campus, Jl. Raya Bandung Sumedang Km. 21 Jatinangor, West Java-45363, Indonesia.

*Author to whom correspondence should be addressed.


Abstract

Patin is a commodity fish that is in great demand from year to year. Utilization of fish bone waste has not been done much. Patin bone waste from the fillet industry can be used as flour. Patin bone flour has a high calcium content. This study aims to determine the percentage of patin fishbone flour in the manufacture of spring roll wrapper which is the most preferred by the panelists. The method used was an experimental method with the addition of patin fishbone flour at 0%, 6%, 8%, and 10%. Observations parameters made were the level of preference including color, taste, aroma, texture and tested using the Friedman test and the Bayes method. The addition of patin fishbone powder to spring roll wrapper was significantly different in aroma and taste, but not significantly different in color and texture. The results showed that the addition of 6% patin fishbone flour was the most preferred treatment by the panelists because it had an alternative value of 7.55.

Keywords: Fortification, spring roll wrapper, patin fishbone flour, level of preference


How to Cite

Hasibuan, L. N., Junianto, ., Pratama, R. I., & Rostini, I. (2022). Acceptance Level of Spring Rolls Wrapper with the Addition of Patin Fish (Pangasius Sp) Bone Flour as a Source of Calcium. Asian Journal of Fisheries and Aquatic Research, 18(5), 12–20. https://doi.org/10.9734/ajfar/2022/v18i530452

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