| Issue |
E3S Web Conf.
Volume 147, 2020
The 3rd International Symposium on Marine and Fisheries Research (3rd ISMFR)
|
|
|---|---|---|
| Article Number | 03028 | |
| Number of page(s) | 8 | |
| Section | Fish Processing Technology | |
| DOI | https://doi.org/10.1051/e3sconf/202014703028 | |
| Published online | 10 February 2020 | |
Characteristics of Cookies Formulated with Fish Protein Concentrate Powder Produced from Snakehead Fish (Channa striata) Extraction By-Product
Research Center for Marine and Fisheries Product Processing and Biotechnology, Jl. KS Tubun Petamburan, Jakarta, Indonesia.
* Corresponding author: ikadiah263@gmail.com
Snakehead fish (Channa striata) is known as a species which is consumed by local people as functional food due to its benefits in the post operation recovery process. The extraction of snakehead fish for functional food produces solid by-product that can be utilized into Fish Protein Concentrate (FPC) powder. The FPC powder can be applied into various food products, including cookies. Study aimed to investigate the characteristics of cookies formulated with FPC powder resulted from Snakehead by-product. Study showed that addition of 5 and 10% FPC powder into cookies formulation increased fat and protein contents, improves texture as well as appearance of cookies. FPC powder with concentration of 10% resulted in cookies with higher protein content (11,41%), texture and appearance. However, further study is suggested to eliminate the fishy odor and taste produced by FPC.
© The Authors, published by EDP Sciences, 2020
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