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Characteristics of Gipang, a Traditional Food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content

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Characteristics of Gipang, a Traditional Food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content e-ISSN:2528-0759; p-ISSN:2085-5842 JIPK. Volume 12 No 2. November 2020 DOI=10.20473/jipk.v12i2.17064 Sinta 2 (Decree No: 10/E/KPT/2018) Available online at https://e-journal.unair.ac.id/JIPK/index JIPK Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content Baity Nur Jannah1* , Fitria Riany Eris2, Nita Kuswardhani3 and Aris Munandar4 1The Study Program of Agricultural Product Technology, Faculty of Agriculture Technology,University of Jember, Indonesia 2The study program of Food Technology, Faculty of Agricultural, University of Sultan Ageng Tirtayasa, Indonesia 3The Study Program of Agricultural Industrial Technology, Faculty of Agriculture Technology, University of Jember, Indonesia 4The Study Program of Fisheries, Faculty of Agricultural, University of Sultan Ageng Tirtayasa, Indonesia Abstract Gipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional ARTICLE INFO food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single factor (concentration of Received: January 02, 2020 milkfish bone flour addition). The addition of milkfish bone flour consisted of four Accepted: September 25, 2020 levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white Published: September 27, 2020 glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, *) Corresponding author: phosphorus content, hardness, total valuable count (TVC) of microbes, and organoleptic E-mail: [email protected] characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The Keywords: addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and Baduy phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, Bone flour and overall values. The result showed that the best concentration of milkfish bone flour Calcium addition to the Gipang was 10% which had content characteristic respectively as follows: Gipang moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium Milkfish 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 This is an open access article un- log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and der the CC BY-NC-ND license overall value of 5.28. (http://creativecommons.org/li- censes/by-nc-nd/4.0/) Cite this as: Jannah, B. N., Eris, F. R., Kuswardhani, N., & Munandar, A. (2020). Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content. Jurnal Ilmiah Perikanan dan Kelautan, 12(2):276– 285. http://doi.org/10.20473/jipk.v12i2.17064. Copyright ©2020 Universitas Airlangga 276 Jannah et al. / JIPK, 12 (2): 276-285 1. Introduction Gipang and find out the best concentration to give the most preference for consumers. Gipang is a traditional food of Baduy tribe, one of Indonesian tribe located at Banten Province, Indonesia. 2. Materials and Methods The food is cube shape with a sweet taste and made from sticky rice and sugar syrup. The abundance of sticky 2.1 Materials rice in the Baduy region makes Gipang as one of the Equipment to prepare the milkfish bone flour most common products as well as become a favourite and Gipang were blenders, ovens, sieves, wooden souvenir of the Baduy tribe and the Banten region. In spatulas, pans, stoves, Gipang molds, rolling pin, general, Gipang is made from white glutinous rice with rheotex, an analytical balance, weighing bottles, ovens, high carbohydrate content. The steamed glutinous rice excitatory, porcelain cups, incinerators, buchi K-355, contains 53.70g/100g carbohydrates (Ministry of soxhlet, water bath, blue tips, micropipet, autoclave, Health Republic of Indonesia, 2017). Gipang can be incubator, colony counter, incinerators and appliances developed into high-value food by increasing the quality glassware. While materials used in the present study were white glutinous rice, white crystal sugar and of its nutritional contents. Increased nutrient content of tamarind fruit obtained at the market in Serang city and Gipang can be done by adding other food ingredients, milkfish bones obtained from the milkfish satay industry one of which is fishbone flour which can increase the in Serang city. calcium and phosphorus contents. Calcium and phosphorus are important minerals 2.2 Experimental design required by our body. According to Bredbenner et al. This research was conducted using a completely (2007), calcium plays an important role in the process of randomized design (CRD) with a single factor which bone and tooth formations. Calcium deficiency during was the concentration of milkfish bone flour. There were growing stage may cause growth disorders such as weak four treatments, which were a different dose of fishmeal bone (hypocalcemia), easy to bend and brittle or in bone flour (0%, 5%, 10% and 15% of the weight of raw adults is usually called osteoporosis (Almatsier, 2006). white glutinous rice) with three replicates of each. While, phosphorus plays a critical role in the process of 2.3 Preparation of milkfish bone flour muscle contraction, in bone formation (ossification) and secretory activity (Piliang and Djojosoebagio, 2006). The preparation of milkfish bone flour was performed according to a modified protocol of Fishbone meal is one of the food products which Darmawangsyah (2016). In brief, the milkfish bone can use fishbone waste as its basic ingredients. Fishbones was boiled for one hour at 80 ± 1 ° C. Thereafter, the contain living cells and intracellular matrix in the form boiled fishbone was washed and boiled again for 1 hour of mineral salts consisting mainly of calcium and at the same temperature. Afterwards, it was softened phosphate as much as 80%, while the rest consists of with presto pan for 1 hour at 121 °C. Furthermore, the fishbone was dried using an oven for 9 hours at a calcium carbonate and magnesium phosphate 100 cm3 temperature of 50°C. The dried fishbone was pulverized per 10,000 mg of bone containing calcium (Sa’adah, using a blender and then sieved using a 20 mesh sieve to 2013). obtain homogenate milkfish bone flour. One of the fishbone meal sources is milkfish 2.4 Gipang Production bones. In Banten Province, milkfish is processed into Banten’s special food, namely milkfish satay with side Production of the food (Gipang) was divided into product of milkfish bone. The milkfish bone waste three stages in general including (1) preparation of sticky can be used as a source of calcium and phosphorus. rice, (2) preparation of sugar syrup and (3) producing According to Salitus et al. (2017), milkfish bone meal Gipang. The main ingredients were glutinous rice; 50% white crystalline sugar; 12.5% acidic fruit; 20% contains 35.22% protein; 9.68% calcium, 30.47% ash, water; and milkfish bone flour (0%, 5%, 10% or 15%) and 23.06% fat. According to Bakhtiar et al. (2019), by weight of raw white glutinous rice. The procedure of at 2.9 grams of milkfish bone meal containing 5.24% Gipang production is presented in Figure 1. calcium and 2.36% phosphorus. 2.5 Observed parameters The addition of milkfish bone flour to Gipang Parameters which were observed in the present can increase calcium and phosphorus content in the consisted of chemical properties, physical appearances, traditional food. However, the addition of the fishbone total microbial count, organoleptic characteristics, and flour may also change the characteristics of Gipang. effectiveness tests. Chemical analysis was performed by measuring moisture content, ash content, crude Thus, the present study aimed at investigating the effect protein content, crude fat content and carbohydrate of milkfish bone flour addition on characteristics of content Copyright ©2020 Universitas Airlangga November 2020 277 JIPK. Volume 12 No 2. November 2020 / Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish...... according to the protocol of AOAC (2005). Besides, The results of chemical measurement, physical calcium and phosphorus levels in the Gipang were measured appearances and microbiological assays were analyzed according to a protocol of Sudarmadji et al. (1997). statistically using analysis of variance (ANOVA), and Sticky rice 20% water and 12,5% tamarind Soaking for 12 hours mixing Rinsing 50% sugar Heating Steamed for 30 minutes at 100 C Milkfish bone flour 0%, 5%, Sugar syrup Rinsing ( 3 times) 10%, and 15% of the weight of raw white Dried under the sun for 24 glutinous rice hours Heating up for 15 minutes Fries for 30 seconds Syrup of milkfish bone flour Puffed rice Mixing Production of Gipang Colling down for 5 minutes at 25C Gipang Figure 1. Production of Gipang: procedures and steps with the addition of milkfish bone flour source: modified procedure of Rahardja (2016). treatments at α ≤ 5%. While sensory analysis results Physical appearance analysis in the form of were processed using the Kruskal-Wallis method and the value of violence using rheotex. Analysis of total followed by the Mann Whitney test if there was a microbial count was done by measuring Total Plate significantly difference among treatments at α ≤ 5%. Count using spreading culture method. Organoleptic characteristics such as colour, aroma, texture, taste, and overall preference were tested using a seven scale 3. Result and Discussion hedonic test. In the end, the determination of the best 3.1 Chemical composition Moisture content treatment was analyzed using the effectiveness test method of De Garmo et al. (1984). Moisture content in Gipang ranged from 6.10 to 6.84%, Figure 2.
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