1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar
Background: Cork fish has high nutritional potential especially protein and albumin which can be utilized to enrich local nutrition of snack. One of the famous local snacks in South Sulawesi is Bangke Sagu, but has a less balanced nutrient content.
Objectives: This research was conducted to know the effect of substitution of cork fish flour on the received power of Bangke Sagu.
Methods: This research was started with the manufacture of Coke Fish Flour (TIG) as material for substitution in making Bangke Sagu. Bangke Sagu is made in four types ie with the addition of TIG each 0%, 5%, 10% and 15%. Furthermore, receive power test using organoleptic test method using hedonic scale to color, texture, aroma and taste aspects. Organoleptic test panel is a student majoring in nutrition.
Results: Bangke Sago most preferred from the aspect of color is TIG enriched 10% and 15%. Based on the most preferred texture aspect is the TIG plus 5% and 15%. The most preferred addition of TIG in Sago Bangke Cake from aspect of aroma is 0% and 5% concentration. In terms of taste, the most preferred addition of TIG is the concentration of 5% and 0%. The result of statistical analysis with Kruskal-Wallis test showed that there was no difference of acceptability score on Bangke Sagu color (p = 0,233) and Bangke Sago texture (p = 0,204) between TIG concentration. However, on the flavor and taste aspect there was a significant difference in the acceptability score of Bangke Sago between TIG concentrations (p <0.05).
Conclusions: The addition of TIG does not affect the acceptability of Bangke Sagu color and texture. The addition of TIG to a concentration of 5% does not affect the sensory quality of taste and taste of Bangke Sagu. However, if the TIG concentration is too high it will decrease the acceptability on the aroma and taste aspects of the product.
Keywords: fish cork, power receipt, bangke sago