EFEK FORTIFIKASI MINYAK IKAN TERHADAP KADAR OMEGA-3 DAN SIFAT SENSORI ROTI TAWAR SELAMA PENYIMPANAN
ABSTRACT: White bread is one
type of bread that contains low amount of sugar and generally consumed
daily. So far, white bread is used as a
source of carbohydrates only, since other nutrients present in very small
amounts. One effort to improve the
nutritional value of white bread is fortified with omega-3 fatty acids, derived
from fish oil. The purpose of this study
was to determine the amount of fish oil added and storage time of white bread
in order to produced white bread that contained high level of omega-3 fatty
acid and good sensory properties. This
research was arranged within a Complete Randomized Block Design in factorial
with three replications. The first
factor was the amount of fish oil added (0%, 1%, and 2%) and the second factor
was the storage time (0, 1, 2, and 3 days).
The data were analyzed using Bartlett test for homogeneity and Tuckey
test for additivity. The data then were
analyzed by using ANOVA to see the differences between treatments and analyzed further using LSD at 5% level to determine
the best treatment. The results showed
that the white bread obtained by adding 1% fish oil and 0 days storage time
resulted as the best treatment with total omega-3 fatty acid 1.27%, aroma 4.43
(less fishy), taste 4.02 (less taste fish oil), texture 4.23 (soft), and the
overall acceptance was 3.95 (like).
Penulis: Ribut Sugiharto, sri
setyani, Nevy Rikafilanti
Kode Jurnal: jppertaniandd151008
