A REVIEW - THE ADDITION OF FISH MEAT ON DONUT AND CASSAVA KECIMPRING CHIPS AS A PROTEIN SOURCE

Iis Rostini

A REVIEW - THE ADDITION OF FISH MEAT ON DONUT AND CASSAVA KECIMPRING CHIPS AS A PROTEIN SOURCE

February 2022

Vol-8, Issue-1

Paper ID: 15949

ISSN: 2395-4396

Downloads: 0

Abstract & Details

Research Area

Fisheries Processing Technology

Keywords

Donut Kecimpring chips Minced fish Protein Surimi

Abstract

The addition of fish protein to food products can be used as an effort to increase public consumption of fish. Fish meat can be added to food products in the form of minced fish or surimi. Minced fish can be used as raw material for various fishery products, especially products that must have a distinctive fish aroma. The addition of surimi is carried out mainly on various products that have a low protein content, so that it can increase the protein content in food and can assist in fulfilling protein intake into the body. The minced fish and surimi can be dried into flour or powder, making it easier to apply. Minced fish can be added to cassava kecimpring chips which has a low protein content, while surimi in powder form can be added to donuts. Donuts are one of the most popular foods for all ages, so it is hoped that it can help in the program to increase fish protein consumption.

License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Information

#	Name	Institute / Affiliation
1	Iis Rostini	Universitas Padjadjaran

How to Cite

Use the following formats to cite this article in your research.

APA Style

Rostini, Iis (2022). A REVIEW - THE ADDITION OF FISH MEAT ON DONUT AND CASSAVA KECIMPRING CHIPS AS A PROTEIN SOURCE. International Journal of Advance Research and Innovative Ideas In Education, 8(1), 624-629.

MLA Style

Rostini, Iis. "A REVIEW - THE ADDITION OF FISH MEAT ON DONUT AND CASSAVA KECIMPRING CHIPS AS A PROTEIN SOURCE." International Journal of Advance Research and Innovative Ideas In Education, vol. 8, no. 1, 2022, pp. 624-629.

IEEE Style

Iis Rostini, "A REVIEW - THE ADDITION OF FISH MEAT ON DONUT AND CASSAVA KECIMPRING CHIPS AS A PROTEIN SOURCE," International Journal of Advance Research and Innovative Ideas In Education, vol. 8, no. 1, pp. 624-629, 2022.

Vancouver Style

Rostini Iis. A REVIEW - THE ADDITION OF FISH MEAT ON DONUT AND CASSAVA KECIMPRING CHIPS AS A PROTEIN SOURCE. International Journal of Advance Research and Innovative Ideas In Education. 2022;8(1):624-629.

Harvard Style

Rostini, Iis (2022) 'A REVIEW - THE ADDITION OF FISH MEAT ON DONUT AND CASSAVA KECIMPRING CHIPS AS A PROTEIN SOURCE', International Journal of Advance Research and Innovative Ideas In Education, 8(1), pp. 624-629.

Chicago Style

Rostini, Iis. "A REVIEW - THE ADDITION OF FISH MEAT ON DONUT AND CASSAVA KECIMPRING CHIPS AS A PROTEIN SOURCE." International Journal of Advance Research and Innovative Ideas In Education 8, no. 1 (2022): 624-629.

Turabian Style

Rostini, Iis. "A REVIEW - THE ADDITION OF FISH MEAT ON DONUT AND CASSAVA KECIMPRING CHIPS AS A PROTEIN SOURCE." International Journal of Advance Research and Innovative Ideas In Education 8, no. 1 (2022): 624-629.