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علوم و صنایع غذایی ایران، جلد ۲۲، شماره ۱۶۴، صفحات ۱۶-۲۹
عنوان فارسی Calcium Fortification of Bolu Cukke (Traditional Cakes of South Sulawesi, Indonesia) Using Threadfin Bream Fish Bone
چکیده فارسی مقاله The fishery industry generates substantial fish bone waste, which remains underutilized despite its high calcium content. This study aimed to investigate the potential of threadfin bream (Nemipterus nematophorus) fish bones as a sustainable calcium source for fortifying bolo cokes, a traditional cake from South Sulawesi, to enhance its nutritional value while promoting the utilization of fishery by-products. Calcium was extracted from fish bones using bromelain, an enzyme derived from pineapple peels. The extracted calcium-rich powder was then used to replace part of the premix flour (10%, 20%, 30%) in bolo cokes preparation, with varying levels of tiramisu flavouring (15%, 30%, 45%). The experiment followed a Completely Randomized Design with three replications for each treatment. Physicochemical parameters, including moisture, ash, carbohydrate, calcium content, and organoleptic attributes (colour, aroma, texture, and taste), were evaluated. The enzymatic extraction process yielded a high calcium content with a recovery rate of 43.8%, surpassing the Indonesian National Standard. Fortification significantly increased the ash and calcium content of bolu cokes, with the highest substitution and flavouring levels producing cakes that maintained acceptable sensory qualities, including favourable colour, aroma, texture, and taste. Threadfin bream fish bones are a promising and sustainable source of calcium for bakery product fortification.
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عنوان انگلیسی Calcium Fortification of Bolu Cukke (Traditional Cakes of South Sulawesi, Indonesia) Using Threadfin Bream Fish Bone
چکیده انگلیسی مقاله The fishery industry generates substantial fish bone waste, which remains underutilized despite its high calcium content. This study aimed to investigate the potential of threadfin bream (Nemipterus nematophorus) fish bones as a sustainable calcium source for fortifying bolo cokes, a traditional cake from South Sulawesi, to enhance its nutritional value while promoting the utilization of fishery by-products. Calcium was extracted from fish bones using bromelain, an enzyme derived from pineapple peels. The extracted calcium-rich powder was then used to replace part of the premix flour (10%, 20%, 30%) in bolo cokes preparation, with varying levels of tiramisu flavouring (15%, 30%, 45%). The experiment followed a Completely Randomized Design with three replications for each treatment. Physicochemical parameters, including moisture, ash, carbohydrate, calcium content, and organoleptic attributes (colour, aroma, texture, and taste), were evaluated. The enzymatic extraction process yielded a high calcium content with a recovery rate of 43.8%, surpassing the Indonesian National Standard. Fortification significantly increased the ash and calcium content of bolu cokes, with the highest substitution and flavouring levels producing cakes that maintained acceptable sensory qualities, including favourable colour, aroma, texture, and taste. Threadfin bream fish bones are a promising and sustainable source of calcium for bakery product fortification.
کلیدواژه‌های انگلیسی مقاله Bolu cukke,Calcium,fish bones,south sulawesi,threadfin bream
نویسندگان مقاله | Muhammad Fitri
Pangkep State Polytechnic of Agriculture
پلی‌تکنیک کشاورزی ایالتی پانگکپ

| Sri Udayana Tartar
Pangkep State Polytechnic of Agriculture
پلی‌تکنیک کشاورزی ایالتی پانگکپ

| Ikbal Syukroni
Pangkep State Polytechnic of Agriculture
پلی‌تکنیک کشاورزی ایالتی پانگکپ

نشانی اینترنتی http://fsct.modares.ac.ir/browse.php?a_code=A-10-89307-1&slc_lang=en&sid=7
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