Fakultas Pertanian Unhas

Fakultas Pertanian


Universitas Hasanuddin

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Formulation of Mackerel Surimi (Scomberomorus commersonii) and Tapioca Flour in Producing the Typical Otak-Otak Premix Flour of South Sulawesi


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This research was aimed to getting the best formulation of premix flour,  to knowing the nutrition profile  (water content, ash content, protein content, fat content and carbohydrate content) of the best formulation, and nutrition profile of otak-otak from the best premix flour.The research was conducted on January-April 2017 in Development Product Laboratory, and this research was conducted also in Chemical of Analysis and Quality Supervision of Food Laboratory, Hasanuddin University.Mackerel fish was obtained from Maros regency, South of Sulawesi. The metode used in this research was descriptive quantitative with 5 treatments. F1 = 50% Surimi  Flour + 50% Tapioca Flour , F2 = 40% Surimi  Flour +  60 % Tapioca Flour, F3 = 45% Surimi  Flour + 55% Tapioca Flour, F4 = 55% Surimi  Flour +  45% Tapioca Flour, F5 = 60% Surimi  Flour +  40% Tapioca Flour. The results showed that the treatment F2 (40% Surimi  Flour +  60 % Tapioca Flour) was the best treatment with chemical characteristic  for water content 7,31%, ash content 2,44%, protein content 23,51%, fat content 4,28%, and carbohydrate content 71,02%. Nutrition profile of otak-otak from the best premix flour (F2) were water content 59,92%, ash content 1,48%, protein content 16,07%, fat content 2,29%, and carbohydrate content 20,22%.

Keywords : Premix Flour, Otak-otak


Author (email):
Nurul Wakiah, Abu Bakar Tawali, Andi Nur Faidah Rahman
Submitted On:
04 Jul 2017
File Size:
162.11 Kb