%0 Journal Article %1 noauthororeditor %A Lombogia, Destri CN %A Husain, Rahim %A Yusuf, Nikmawatisusanti %D 2021 %J Central Asian Journal of Medical and Natural Science %K Hedonic chemistry chips fortification quality tortilla %N 6 %P 365-373 %T Characteristics of Tortilla Chips Formulation Results Cassava and Seaweed Kappaphycus Alvarezii Fortified with Squid (Loligo Sp.) %U http://cajmns.centralasianstudies.org/index.php/CAJMNS/article/view/520 %V 2 %X This study aimed to analyze the effect of squid meat fortification on the hedonic quality characteristics and nutritional value of tortilla chips formulated with seaweed and to determine the best formula for tortilla chips formulated from cassava and seaweed fortified with squid meat. The research treatment factor was the concentration of different squid meat, namely 25gr, 50gr, 75gr. Hedonic quality organoleptic consists of appearance, aroma, taste and texture, chemical analysis consists of water content, ash content, protein content, fat content and carbohydrate content. The results of the Kruskall Wallis test showed that different fortification of squid meat had a significant effect(p<0.05) on the value of the hedonic quality of appearance, texture, aroma, taste. The results of Analysis of Variance (ANOVA) showed that different fortification of squid meat had a significant effect on the value of water content, ash content, protein, fat and carbohydrates. Bayes test results from hedonic and chemical quality showed that the selected product was 75gr squid meat fortification formula C. The results of the hedonic quality characteristics of the selected tortilla chips have the criteria of intact, neat, uneven thickness, dark brown color, slightly brittle dry texture, and less strong squid taste and aroma. Chemically, the selected tortilla chips contain 4.21% water content, 4.61% ash content, 23.09% fat content, 15.07% protein content, 53.04% carbohydrates and has a crispness of 1312.6 Force/g.

@article{noauthororeditor, abstract = {This study aimed to analyze the effect of squid meat fortification on the hedonic quality characteristics and nutritional value of tortilla chips formulated with seaweed and to determine the best formula for tortilla chips formulated from cassava and seaweed fortified with squid meat. The research treatment factor was the concentration of different squid meat, namely 25gr, 50gr, 75gr. Hedonic quality organoleptic consists of appearance, aroma, taste and texture, chemical analysis consists of water content, ash content, protein content, fat content and carbohydrate content. The results of the Kruskall Wallis test showed that different fortification of squid meat had a significant effect(p<0.05) on the value of the hedonic quality of appearance, texture, aroma, taste. The results of Analysis of Variance (ANOVA) showed that different fortification of squid meat had a significant effect on the value of water content, ash content, protein, fat and carbohydrates. Bayes test results from hedonic and chemical quality showed that the selected product was 75gr squid meat fortification formula C. The results of the hedonic quality characteristics of the selected tortilla chips have the criteria of intact, neat, uneven thickness, dark brown color, slightly brittle dry texture, and less strong squid taste and aroma. Chemically, the selected tortilla chips contain 4.21% water content, 4.61% ash content, 23.09% fat content, 15.07% protein content, 53.04% carbohydrates and has a crispness of 1312.6 Force/g. }, added-at = {2022-02-22T09:49:06.000+0100}, author = {Lombogia, Destri CN and Husain, Rahim and Yusuf, Nikmawatisusanti}, biburl = {https://www.bibsonomy.org/bibtex/2c9cdf5c2a4aa6c98526cec41837120ca/centralasian_20}, interhash = {f302216f6daa7d308083ec040bef8e15}, intrahash = {c9cdf5c2a4aa6c98526cec41837120ca}, issn = {2660-4159}, journal = {Central Asian Journal of Medical and Natural Science}, keywords = {Hedonic chemistry chips fortification quality tortilla}, language = {English}, month = {December}, number = 6, pages = {365-373}, timestamp = {2022-02-22T09:49:06.000+0100}, title = {Characteristics of Tortilla Chips Formulation Results Cassava and Seaweed Kappaphycus Alvarezii Fortified with Squid (Loligo Sp.) }, url = {http://cajmns.centralasianstudies.org/index.php/CAJMNS/article/view/520}, volume = 2, year = 2021 }