KARAKTERISTIK SIFAT FISIKOKIMIA DAN ORGANOLEPTIK BISKUIT KAYA PROTEIN DENGAN SUBSTITUSI TEPUNG IKAN NILA (Oreochromis niloticus) DAN TEPUNG IKAN TERI (Stolephorus sp)

Fish flour as a source of animal protein has an important position until now is still difficult to be replaced by other raw materials, if viewed from the quality and price. Protein content of fish four is relatively high. The purpose of this study is to determine the effect of the proportion of fish flour on the physicochemical quality and organoleptic of biscuit and to know the increase protein in fish biscuit. This research was conducted using nested method with 2 factors. First factor is difference fish species (Tilapia (Oreochromis niloticus) and anchovy (Stolephorus sp)). Second factor is the proportion of fish flour (5%, 10%, 15%, 20%, and 25%). Fish biscuits were analyzed water, ash content, protein content, fat content, carbohydrate content, texture, and organoleptic hedonic test. Furthermore, an anlysis was carried out of raw material of tilapia flour and anchovy flour is water content, ash content, fat content, protein content, carbohydrate content, pH, white degree, and rendement. The data analysis using Anova and further tests using Tukey, while organoleptic testing using qualitative descriptive analysis (questionnaire) hedonic method. The results of research showed that Tilapia biscuits have a higher water, carbohydrate and protein content than anchovy biscuits, and the taste, color and texture preferred by panelists. Whereas anchovy biscuits have higher ash and fat content than tilapia biscuits, and the aroma preferred by panelists. The protein content of fish biscuits increases with the addition of fish meal. Based on the results, treatment T2K3 (15% anchovy flour: 85% wheat flour) is the best treatment of all treatments based on the best treatment Modus test