Abstract:
One of the fishery products that have great potential for solutions in the effort to handling nutrition
cases is snakehead fish as a source of protein and pumpkin as a source of beta-carotene. This study
aimed to determine the effect of variations in biscuit formula by supplementation snakehead fish meal
and pumpkin flour to the characteristics of organoleptic functional biscuits and obtaining functional
biscuit formulas with organoleptic characteristics can be received by the panelist. The main
ingredients of this study were snakehead fish meal and pumpkin flour. Fish meal maker tools include
oven and flour blender, biscuit making tools, baking pan, mold, mixer, and oven. The results of this
study indicate that variations in biscuit formulas with supplementation of snakehead fish and
pumpkin fish meal significantly affected the characteristics of organoleptic functional
biscuits. Functional biscuit formula with a ratio of 75% wheat flour, 12.5% snakehead fish meal, 12.5%
pumpkin flour (comparison of 3 parts wheat flour with 2 parts mixture of fish flour and pumpkin/ 3:1)
selected as the best formula. The conclusion showed that functional biscuits rich in protein and betacarotene with supplementation of snakehead fish meal and pumpkin flour (ratio 3:1) can be an option
to overcome nutritional problems and be able to improve immunity
