Acceptance Level of Spring Rolls Wrapper with the Addition of Patin Fish (Pangasius Sp) Bone Flour as a Source of Calcium
Lidia Naomi Hasibuan, . Junianto, Rusky Intan Pratama, Iis Rostini
Asian Journal of Fisheries and Aquatic Research · pp. 12–20 · Published 28 Jul 2022
10.9734/ajfar/2022/v18i530452Abstract
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.
Cited by 2
Alit Pangestu, Lulu Eki Daysita, Erliana Ginting · Cogent Food & Agriculture · 2025
Showing 1 of 2 known citations — external sources report more than can currently be individually listed.
Related research
- Seaweed Flour Fortification to the Preference Level of Milk Chocolate Bar — shares topic coverage
- Knowledge State of Two Endemic Varieties of Dioscorea cayenensis-rotundata with Yellow Flesh ("Kounougbé" and "Kangba") Cultivated in the Gbêkê Region and the Level of Chemical Weeding Use — shares topic coverage
- The Effect of Adding Tilapia Protein Concentrate on the Level of Preference for Bubble Pearls — shares topic coverage
- Physico-chemical Properties of Yoghurt Flavoured with Mmilo (Vangueria infausta) Pulp from Botswana — shares topic coverage
- Aywan ti Kultura: A Formulation Study on the Valorization of Tapey-Lees for Nutritional Fortification of Cheesecake — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
2
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.