Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4383619 | Aquatic Procedia | 2016 | 6 Pages |
Abstract
Mangrove fruit has been widely used in various countries. In Indonesia the fruit is not used optimally. The advantages of utilization mangrove fruit in the processing of fish nuggets could reduce imports. The different proportion (0%, 20%, 30%, 40%) of mangrove fruit flour as a substitued for wheat flour gave significant effect (P < 0.05) on the value of water content, fat content, protein content and ash content. The higher substitution of mangrove fruit flour raised protein content of fish nugget products. Thus, its showed that mangrove fruit flour are potentially to improve the nutritional value of fish nugget.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Aquatic Science
Authors
Ulfah Amalia, Yudomenggolo Sastro Darmanto, Sumardianto, Laras Rianingsih,