Shinta Lady Nirmala Pengarang

Substitution of Catfish Bone Flour (Clarias batrachus) In Crackers as Alternative Snack Source of Calcium Advisor (1 person) Shinta Lady Nirmala Clinical Nutrition Study Program Department of Health ABSTRACT Catfish bone flour (Clarias batrachus) is the product of grinding catfish bones containing high calcium This study aims to examine the making of crackers substitution of catfish bone flour as an alternative snack source of calcium. The study was method used laboratory experimental. The design used was Randomized Block Design with 4 treatment formulations that were 58%:18%, 55%:20%, 53%:23%, 50% : 25%, with 6 repetitions. Based of the results of the study every addition of catfish bone flour in the treatments had an effect on calcium and texture, the more addition of catfish bone flour, the calcium increase, but texture of the crackers become more fragile. Treatment of 53% : 23% is the best treatment obtained from the calculation of the effectiveness index. Conclusion is the addition of catfish bone flour has a significant effect (sig ≥ 0, 05) on calcium levels in crackers in each treatment. The addition of catfish bone flour also affects the organoleptic properties of crackers including hedonic and hedonic quality. The best treatment of 53%:23% in 100 grams of crackers which has a content of calcium 2.02%, energy 376.9 Kcal, fat 11.9%, protein 8.53%, and carbohydrates 58.92%. Keywords: Catfish Pour Flour, Calcium, Crackers