Addition of Anchovy Flour and Sodium Bicarbonate to Characteristics of High Calcium

Nurani, Fesdila Putri and Jariyah, Jariyah and Rosida, Rosida and Susanti, Risma Ayu (2018) Addition of Anchovy Flour and Sodium Bicarbonate to Characteristics of High Calcium. In: ICST 2018, 18-19 October 2018, Bali.


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Cracker is one biscuit made from flour, fat and salt, which is fermented with yeast, and the dough is made in layers, then cut and roasted. A cracker is generally made from flour and salt or sugar. Addition other ingredient is one of the effort to do some diversification of product to improve the taste or to improve the value of product. Anchovy is one of the marine products that is easy to find and its known has high calcium content. Anchovy should be processed into fish flour before its being used as ingredient in making crackers. The addition of anchovy flour is improving calcium content in crackers. In another side, the addition of Sodium Bicarbonate (NaHCO3) as proofer will improve the texture and make the cracker crunchier. The aim of the study is to determine the combination of addition of anchovy flour (9, 18, and 27%) and the concentration of sodium bicarbonate (NaHCO3) (0.3, 0.5, and 0.7%) on the characteristics and content of calcium crackers. The results obtained by adding anchovy flour showed an increased in calcium contents in crackers, while NaHCO3 increased the crunchiness of the crackers. Keywords— crackers; anchovy; anchovy flour; calciu; broken power.

Item Type: Conference or Workshop Item (Paper)
Subjects: T Technology > TP Chemical technology
Depositing User: Fatchullah Fatchullah
Date Deposited: 17 Apr 2020 07:11
Last Modified: 17 Apr 2020 07:11

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