The Effect of Concentration and Types of Flour on The Chemical Characteristics of Tilapia (Oreochromis mossambicus)

Authors

  • Yayang Sartika Nevianto Tanjung Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • I Wayan Widia Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • Mentari Kinasih Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/JBETA.2023.v11.i01.p23%20

Keywords:

chemical characteristics, cornstarch, fish paste, tapioca, wheat flour

Abstract

All types of fish can be processed into fish paste, but not necessarily the quality of pasta. The additionalingredients in the form of flour are needed to improve texture, yield, water holding capacity, stability whenstored frozen, and reduce weight loss due to cooking in the manufacture of fish paste products. The aim ofthis study was to determine the effect of the type and concentration of flour addition on the chemistry oftilapia fish paste (Oreochromis mossambicus). This study used a 2-factorial completely randomized design(CRD), where factor I was the type of flour consisting of 3 treatment levels, namely wheat flour, cornstarch,and tapioca, and factor II was flour concentration (5%, 10 %, 15%, and 20%). The parameters for observingthe chemical properties of tilapia fish paste include water content, acidity (pH), protein content, andexpressible moisture content (EMC). Observational data were processed using variance (ANOVA) andKruskal-Wallis, and then Duncan further tested if there was a significant effect. The results showed that theinteraction of treatment type and concentration of flour addition had a significant effect on all observationparameters. The best treatment combination is cornstarch with an additional concentration of 10% with awater content value of 73.62%, the protein content of 16.82%; a degree of acidity (pH) of 6.97; andexpressible moisture content (EMC) of 27.70%

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Published

2026-02-08

How to Cite

Tanjung, Y. S. N., Widia, I. W., & Kinasih, M. (2026). The Effect of Concentration and Types of Flour on The Chemical Characteristics of Tilapia (Oreochromis mossambicus). Jurnal BETA (Biosistem Dan Teknik Pertanian), 11(1), 229–236. https://doi.org/10.24843/JBETA.2023.v11.i01.p23

Issue

Vol. 11 No. 1 (2023): April

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