ACCEPTABILITY AND TEST THE LEVELS OF PROTEIN AND CALCIUM IN A CHEESE STICK WITH THE SUBSTITUTION OF MACKEREL

Charles Patrick Maliando Nely, Fatmawaty Fatmawaty, Rudy Hartono

Abstract


Mackerel is a deepwater fish contains many minerals than freshwater fish. One is the mineral content of calcium is good for bones and teeth. Utilization mackerel widely used by the general public as pufferfish contains omega-3 and omega-6 is good for disease prevention and intelligence. The purpose of this study to determine the acceptability and analysis of proteins and calcium in cheese sticks with flour substitution mackerel. This study was conducted in laboratory studies of food technology laboratories Nutrition Department of Health Polytechnic of Ministry of Health in Makassar and Makassar Center for Health Laboratory. Protein analysis used micro kjeldahl and calcium analysis by atomic absorption spectrophotometry method. The results of the study using Friedman test showed that the best concentration of 5% (an aspect of color, texture, aroma, and flavor). The protein content of cheese sticks with flour substitution mackerel 5% which was an average of 11.15 grams / 100 grams of material weight and calcium content of cheese sticks with flour substitution mackerel 5% with an average of 47.545 mg / 100 grams of material. It is advisable to conduct an analysis of other nutrients in cheese stick with flour substitution mackerel and use garlic during the process of making cheese stick mackerel because of the benefits of garlic as food seasonings that make dishes into flavorful and contain appetite and improve durable foodstuffs.
Keywords: cheese stick, acceptability, mackerel, levels of calcium, protein content

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DOI: https://doi.org/10.32382/uh.v2i1.1189

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