Acceptability and Test the Levels of Protein in a Biscuit With the Substitution of Milkfish Flour (Chanos Chanos Forskal)

Abstract

Biscuits are a form of a very common and community-favoured dry snack. Other nutrients, such as protein, may increase the nutritional content of biscuits that are dominated by carbohydrate sources. Fish is a type of protein that's rich. The aim of the study was to determine the protein content and acceptability of milkfish (Chanos chanos) flour replacement biscuits. This method of study is experimental with improving the process and one control twice in a randomized design. Milkfish flour replacements are 0 %, 5 %, 10 % and 15 %. By the Kjeldahl process, protein content and acceptance were obtained and checked on 30 panellists. One Way ANOVA and Kruskal Wallis, accompanied by DMRT, were used to evaluate the statistical test of protein content and acceptance. The ANOVA test reveals the 0.000-value of the halo protein biscuits. The results of the Kruskal Wallis test showed the colour, aroma, taste, texture, and overall value of the halo biscuits at 0.000. Best protein content with a 15% substitution rate. The most common biscuit for the panellists is the 5% substitution of milkfish flour. The replacement of milkfish flour is affected by protein content and the acceptability of biscuits.