Utilization of fish protein concentrate of tilapia fish (oreochromis mossambicus) on baby biscuit = Pemanfaatan konsentrat protein ikan mujair (oreochromis mossambicus) dalam pembuatan biskuit bayi

Hartono, Gladys Santoso (2011) Utilization of fish protein concentrate of tilapia fish (oreochromis mossambicus) on baby biscuit = Pemanfaatan konsentrat protein ikan mujair (oreochromis mossambicus) dalam pembuatan biskuit bayi. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tilapia fish (Oreochromis mossambicus) is one types of the fish are most easy to be breeded and cultivated because of Tilapia does not require specific requirement for shelter and feed. Tilapia is a species of freshwater fish consumption that has body shape with a flat gray, brown, or black. Fish protein concentrate (FPC) is stable fish preparation, intended for human consumption, in which the protein is more concentrated than in the original fish. FPC made with the method of adding at a certain concentration and extraction repeating phase with ethanol 96%. This treatment can reduce fat and moisture contents. The objective of this reseach are to determine the best method (salt addition and repeating phase) on producing FPC from Tilapia fish, to study physical characteristic, amino acid profile, and protein digestibility of the best FPC, to determine the best FPC concentration as skim milk subtitution on baby biscuit infant food formulation, and to study physical characteristic, amino acid profile, and protein digestibility also compare the best baby biscuit formulation and comercial product. The results show that producing method of FPC was washing with ethanol without salt addition with 4 times of repeating phase obtained Type A of FPC. The best FPC has characteristic as follow 0.43 g/ml density, 300.40% water holding capacity, and 102.37% oil holding capacity. The amino acid essential score of the FPC were adequate in lisin, and with histidine as the limiting amino acid with 98.13% protein digestibility. The best biscuit formulation based on organoleptic score was substitution 75% of FPC. This biscuit had higher density, lower water holding capacity, and lower oil holding capacity in compared to commercial infant food product. The amino acids of biscuit was adequate in glutamic acid, and methionine as limiting amino acid, which has 85.92% protein digestibility.

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