Eris, F.R., et al. Food ScienTech Journal Vol. 2 (1) 2020 ISSN : 2685-4279 DOI 10.33512fsj.v2i1.8810 Utilization of (Chanos chanos) Bone Powder in Making of , Local Food of Baduy Tribe Fitria Riany Eris1*, Aris Munandar2, Kartina AM3, Meutia4, Dian Anggraeni4

1Department of Food Technology, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa Jalan Raya Km 4 Pakupatan, Serang- 2Department of Fishery, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa 3Department of Agroecotechnology, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa 4Department of Agribusiness, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa *Email: [email protected]

ABSTRACT Fishbone have a proportion of 10% of the total weight of fish and usually become fish processing waste that contains nutrients. One fish that has high nutritional value is milkfish. The utilization of milkfish bones can be an alternative way to provide a nutrient-rich food source because it contains a high number of mineral especially Ca and P. In Banten Province, milkfish bone is mainly waste from local food processing of (milkfish ). This paper will discuss the results of research on the utilization of milkfish bone powder in making Rengginang, the local food of Baduy tribe. Baduy rengginang products are added milkfish bone powder with a concentration of 0%, 1%, 2%, and 3%. The products produced were characterized by parameters of linier expansion, crispness, hardness, organoleptic test, Total Plate Count (TPC), and proximate analysis. Rengginang product chosen was the treatment of adding 1% fish bone powder. Rengginang produced has the characteristics of volume expansion, crispness, and hardness in the range of 33.08-47.69%, 104.62-164.67 mm, and 958.20-2600.62 g. Water content, ash content, protein content and the amount of fat in the rengginang produced were 87%, 1.10-3.10%; 8.73-11.20%; and 0.48%. The water and protein content is very important because it is closely related to the physical characteristics of the rengginang produced.

Keywords: Rengginang, Milkfish Bone, Baduy tribe

INTRODUCTION dangdeur, getuk cau panggalek, wedang Baduy tribe is one of the dominant jahe, sayur hiris, and (Eris et al. local ethnicity in Banten Province, 2017). The exploration of Baduy local food . This tribe has diverse food is important as its cultural heritage for the choice in terms of food stuff or food crops ethnicity. This exploration also includes the to provide food security in their areas. nutritional value of the local processed food. Baduy tribe acquired food produces its own Less nutrition value in food may posses food in agricultural land or buy in market or negative impact to human, hence adding at a stall in their neighborhood (Khomsan food additives is needed to enhance the 1993). nutrition value of Baduy local food. The Baduy main commodities are Milkfish is one of the alternative , fish and vegetables that are found in comodity that can be utilized as food their surroundings. These commodities are additives. Milkfish is a typical fish in processed to be a food named , uli, Banten Province which is rich in nutritional rengginang, ketan, gipang, getuk value and beneficial for human health,

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especially as a source of protein. Research glassware, aluminum cup, desiccator, oven, related to diversification and processing of furnace, stomacher, closed test tube, milkfish are: marks from milkfish (Candra Durham tube, micropipette, incubator, et al. 2007), milkfish without thorns bunsen, autoclave, hot plate, refrigerator, (Nusantari et al. 2016), making chips sealer, aluminum foil, spatula, pH meter, milkfish skin and floss by UKM (Sugito et texture analyzer, chromameter, and reflux. al. 2019) This study aims to carry out fortification of the local food of Baduy, Stage of research Rengginang, to increase nutritional value by The experiment was conducted by adding milkfish as an effort of fishery direct field observation of the rengginang products diversification. processing and by laboratory analysis. Sample of rengginang (control and fortified MATERIAL AND METHODS rengginang) were taken duplicates. The Materials and tools research began with conducting samples of The materials used in this study were rengginang. Milkfish bone was mixed with the basic ingredients of Rengginang. all ingredients of rengginang. The Rengginang is a processed food of Baduy procedure for making rengginang is that are made by , and presented in Figure 1 . Other materials needed for proximate, The characterization of the microbiological, physical and sensory rengginang product was carried out with analysis were distilled water, 96% alcohol, experimental methods design with using a sterile 0.85% NaCl solution, Plate Count completely randomized design. The (PCA) media, Acidified Potato treatment given is concentration milkfish Dextrose Agar (APDA), Brilliant media. bone meal with four levels, namely 0%, 1%, Green Lactose Bile Broth (BGLBB), Eosin 2%, and 3%. The treatment is carried out Methylene Blue Agar (EMBA), pH 7 with three repetitions. Obtained data buffer, saturated NaCl, H2SO4, NaOH, processed and tested ANOVA to see Boric acid, indicator phenolphtalein. differences between treatments. If there was Tools used in the production of a significantly difference among treatments rengginang were scales, basins, glassware, at α ≤ 5% then a further test was carried out stoves and knives. The tools for analysis are using the real difference test smallest (LSD).

Figure 1. The procedure for making rengginang 45

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The products were characterized by containing 5.24% calcium and 2.36% parameters of linear expansion, crispness, phosphorus. hardness, organoleptic test, Total Plate Count (TPC), proximate analysis, calcium a. Linear expansion and phosphorus content. Proximate analysis The linear expansion is an important was then carried out to determine the physical characteristic of the development content of protein, fat, ash, water, and of products, including rengginang carbohydrates. Protein analysis was done by with the addition of milkfish bone. Linear using Kjedahl semi micro method, fat expansion is a percentage of the difference analysis by using Soxhlet method (SII 2453- between the diameter of the cooked and 90), carbohydrate by using total raw rengginang with the volume of the carbohydrate by difference method and TPC raw rengginang. Linear expansion volume (AOAC, 2005; Faridah et al., 2008). ranged from 33.08% to 47.69%. Based on the analysis of variance, the treatment of RESULTS AND DISCUSSION milkfish bone concentration and storage Rengginang is one of the Baduy local duration significantly (P <0.05) affect on foods. The results of proximate analysis of the linear expansion of rengginang, but rengginang showed that rengginang had a there was no interaction between the two water content of 0.47%, ash content of treatments. Rengginang with 0% 1.33%, fat content of 31.10%, protein concentration was significantly different content of 7.19% and crude fiber of 2.49%. from 2% and 3% concentration, but not To complement the nutritional needs of significantly different from 1% rengginang, milkfish bone fortification was concentration. In the storage time, the carried out to add calcium and increase storage capacity stored for 0 weeks was protein. Salitus et al. (2017) described significantly different from storage for 3 milkfish bone meal contains 35.22% and 4 weeks, but not significantly protein; 9.68% calcium, 30.47% ash, and different for 1 and 2 weeks. Rengginang 23.06% fat and Bakhtiar et al. (2019) added linear expansion with variations in that at 2.9 grams of milkfish bone meal milkfish bone concentration is presented in the Figure 2.

Figure 2. Linear expansion of rengginang with various concentration of milkfish bone

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The results showed that the linear but was more easily destroyed in texture. expansion decreased with increasing The expansion mechanism of concentration of milkfish bone. rengginang is the result of a number According to Imaningsih (2012), when sparks of water that evaporate rapidly the mixture containing protein and tapioca during the frying process so that air is heated, the water will be used first to cavities are formed in the product. denaturate the protein before the According to Fajriah (2014), the gelatinization temperature is reached (75- expansion of cassava rengginang is also 76oC) with the result that the water is not influenced by the amylopectin content. enough to make the tapioca completely Food with higher amylopectin content gelatinized. Increased concentration of will have a tendency to expand more when milkfish bone caused the ability of starch it was fried. A good linear expansion is granules to bind water decreases. When produced from the gelatinized starch so rengginang was fried, the air cavity that the pores and surface area of the decreases because it was filled with other crackers become larger. Pores play an materials and the linear expansion important role in the crispness and texture decreases. The best linear expansion was of the product. Crispy food will be in the treatment with a concentration of difficult to chew if it does not have pores 1% because it could expand better than (Tsukakoshi et al., 2008). other treatments. The results also showed that the b. Crispness linear expansion of rengginang with the Cripsness is one of the important addition of milkfish bone decreased quality parameters in rengginang. Product during storage for 4 weeks. This happened crispness, also known as brittleness, because of the high water content in describes how strong a material is in rengginang with the addition of milkfish resisting the compressive force that causes bone. This process rendered it to expand it to break (Faridah et al. 2014). when it was fried during the frying Rengginang crispness value with the process. At a concentration of 3%, the addition of milkfish bone can be seen in resulting rengginang did not swell well Figure 3.

Figure 3. Crispness of rengginang with various concentration of milkfish bone

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Based on the analysis of variance, amylopectin granules (Zulfahmi et al., treatment of fish bone and storage 2015). The process of heating the product duration significantly (P <0.05) affection before frying played a role in easing the crispness of product, but there was no tissue through the mechanism of starch interaction between treatments. gelatinization, decreasing cell Rengginang crispness in each treatment adhesiveness, as well as the release of was not significantly different. tissue-forming substances to the medium Rengginang with 0week storage was not (Andersson et al., 1994; Grizotto and significantly different from 1 week, but Menezes 2002). In this study, the significantly different from 2, 3, and, 4 rengginang product was preheated in the weeks storage. sun for ± 3 hours so that it could increase Rengginang crispness increased crispness even though it had been stored with the increasing of storage time. for 4 weeks. Significant improvement occurred from week 1 with a range of 104.50-108 mm to c. Hardness 164.06-165.81 mm in week 2. The Hardness is the durability of the duration of storage affected the water material to break due to the compressive content in rengginang which was related force applied. The value of hardness is to the level of crispness (Wijaya and shown by the deformation force, the force Nocianitri 2008). The water content needed to break down food products. This during storage is relatively stable, but measurement is intended to look water evaporation occurs during drying objectively at the value of hardness in before frying. The diminished water rengginang with the addition of milkfish content causes increased product pores to bone. Hardness is closely related to increase its crispness (Rosiani et al., crispness, the lower the hardness, the 2015). higher the crispness, because the force Increasing the concentration of needed to crack the product is smaller. milkfish bone powder produced the same Rengginang hardness value with the level of crispness of rengginang. The addition of milkfish bone can be seen in reason was the protein content that was the Figure 4. relatively the same so it did not thicken the

Figure 4. Hardness of rengginang with various concentration of milkfish bone

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Based on the analysis of variance, statement of the lower the amount of free the addition of milkfish bone had no water in food, the lower the level of significant effect (P> 0.05) on the hardness and the higher crispness. hardness of rengginang. However, storage The hardness value of rengginang time had a significant effect (P <0.05) on was inversely proportional to the value of the hardness of the product. Rengginang crispness. This could be seen in the value at 0-4 weeks storage had a hardness that of hardness that decreased every week, was not significantly different. At chilling but the value of crispness was increasing. temperature storage (0-5oC), hardness of In week 2, the crispness value of rengginang was influenced by the binding rengginang increased by about 50% from capacity of water and protein. The binding the previous week with an average value power of water was due to the protein of 106.09 mm. These results were in line repelling each other, as a result, the space with the decrease of hardness value of between myofilaments becomes larger rengginang products from an average and water enters to the meat which causes value of 2372.75 gf in week 1 to 1727, 92 the hardness to be smaller (Laiya et al., gf in the following week. 2014). Rengginang produced in week 0 d. Total Plate Count (TPC) have a hardness with values in the range The result of analysis of variance 1499.38 - 2034.91 gf. The product had a showed that milkfish bone powder and decreased hardness value along with the duration of storage were not significantly increase in the concentration of milkfish effect (P> 0.05) to the total microbial bone. This was due the amylose content number in rengginang. Total microbes in was lower by increasing milkfish bone. rengginang products ranged at 7.0x102 - Therefore, the product texture was not 5.3x102cfu / g for 4 weeks storage at hard and tend to be crispy. Glutinous rice chilling temperature (0-5oC). Based on doesn’t has amylose content (0-2%) so the SNI 7388: 2009, the number of microbes texture was crispy and not hard. However, for all calculations in rengginang is lower if the water content in rengginang than the maximum limit of 1x105cfu / g so increases, it could cause the product to that the resulting product still met the have poor quality with low crispness and requirements. The total microbial count in hard texture and cause the growth of rengginang with milkfish bone are microorganisms (Lertworasirikul and presented in Figure 5. Tipsuwan 2008). Therefore, it is The total microbial count of recommended that rengginang must have rengginang with a concentration of 3% good and proper packaging so that the increased until week 2, whereas at a water content is maintained. concentration of 2% the increase of the Figure 4 shows that the hardness total microbial occurred until the third value of rengginang tended to decrease week. Moreover, in the control, the total with the increasing storage time. This microbial count decreased until week 2, happened because the water content of the and increased until the end of storage. product was maintained during storage so Microbial growth and activities are that physical and microbiological damage regulated by water content, protein, and occurred slowly. According to Wijaya and temperature storage. Rengginang is a dry Nocianitri (2008), rengginang has Aw of product that has slight water The water 0.4-0.6 so that bacterial growth is content in all rengginang produced was inhibited because it requires relatively the same so the effect of environmental conditions with a higher microbe was relatively small water activity. This was supported by the

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Figure 5. Total count of microbes in rengginang with various concentration of milkfish bone

Increased addition of milkfish bone for 0 week was not significantly different causes the number of microbes in the from storage for 1, 2, 3, 4 weeks. rengginang to increase until week 2. This Rengginang moisture content with the is because the nitrogen compounds in addition of milkfish is presented in Table proteins can be used as microbial growth 1. Rengginang moisture content with the media. The presence of microorganisms in addition of milkfish bone tended to food degrades macromolecules decrease during storage. This was due to (carbohydrates, proteins and lipids) into the heating process for ± 3 hours before organic compounds. However, microbial frying. The process caused the water growth also becomes stagnated due to contained in rengginang to evaporate so storage at 0-5oC. Therefore, the number of that the water content decreases during microbes in the entire range was relatively storage for 4 weeks. small and in accordance with the According to Salamah et al. (2008), standards. the moisture content of Opak crackers is influenced by humidity, thickness level e. Proximate Analysis and texture of the material. Water will Moisture content easily evaporate on thin products so that The result of analysis of variance the moisture content gets smaller and vice showed that the addition of milkfish bone versa. Rengginang moisture content in had no significant effect (P> 0.05) on the this study was influenced by the drying moisture content of the rengginang. factor. Rengginang drying process was However, the duration of storage had a done by using solar heat which was significant effect (P <0.05) on the strongly influenced by weather moisture content of rengginang. Storage conditions.

Table1. Moisture content of rengginang with various milkfish bone concentration Week Parameter 0 1 2 3 4 0% 87.74 87.72 88.00 87.88 87.52 1% 87.02 87.19 87.01 87.06 87.00 2% 87.50 87.17 87.33 87.09 86.93 3% 87.17 87.41 87.16 87.25 87.21

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Table 2. Ash content of rengginang with various milkfish bone concentration Week Parameter 0 1 2 3 4 0% 1.45 1.26 1.10 1.36 1.50 1% 1.75 1.81 1.89 1.33 1.91 2% 2.27 1.96 2.70 2.07 2.73 3% 3.02 2.69 3.30 2.06 3.10

Ash Content above the maximum limit of 1%. The result of analysis of variance Rengginang ash content produced ranged showed that the addition of milkfish bone from 1.10 to 3.10%. and storage duration did not significantly effect (P> 0.05) on the ash content of Protein content Rengginang. Rengginang ash levels with The result of analysis of variance the addition of milkfish are presented in showed that the addition of milkfish bone Table 2. The results of the study showed powder had no significant effect (P> 0.05) that the ash content increased with on the protein content of Rengginang. increasing milkfish bone concentration, However, the duration of storage had a although it was not statistically significant effect (P <0.05) on rengginang significant. This value indicates the high protein levels. Rengginang protein levels levels of minerals that are important in with the addition of milkfish bone can be terms of nutrition. seen in Figure 4. In t milkfish bone Ash content in rengginang products powder processing, protein content was was relatively the same during 4 weeks eliminated as maximum as possible by storage. Minerals were stable to the high protein hydrolysis. Protein removal aims temperatures processing so that the ash to increase the mineral content in powder content of rengginang did not changes (Putranto et al., 2015). Therefore, protein significantly. Based on SNI 01-4307- content in rengginang with the addition of 1996, the content of rengginang ash with milkfish bone powder was relatively the the addition of milkfish bone was still same.

Figure 6. Protein content of rengginang with various milkfish bone concentration

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Protein content in rengginang with maximum fat content requirements in the the addition of milkfish bone powder SNI 01-2713 (1999), 0.8%. Rengginang tended to decrease with increasing of fat content with a concentration of 1% and storage time. This could be caused by the 2% were 0.48% and 0.36%. process of protein denaturation in rengginang. Protein denaturation can f. Selection of Best Product occur due to heat, pH, chemicals, Bayes Method is one of the mechanics, and so on. Each of these techniques that can be used to conduct methods has different effects on protein analysis in decision making of a number denaturation. Based on SNI 01-2713- of alternatives with the aim of producing 1999, the protein content of rengginang optimal results. Optimal decision making met the standard of a minimum of 6%, the will be achieved when considering protein content of rengginang was in the various criteria. The treatment is a range of 8.73% - 11.20%. criterion that needs to be considered in Fat content selecting the best rengginang. The The analysis of variance result selection of the best rengginang with the showed that the addition of milkfish bone performance index analysis is based on and storage time did not significantly the highest total value of each treatment. affect (P> 0.05) on the fat content of The parameters assessed of rengginang. Rengginang fat levels with rengginang were objective parameters the addition of milkfish bone can be seen (linear expansion, crispness, nutrient in Figure 6. According to Putranto et al. content, total plate count, and hardness) (2015), in milkfish bone powder, lower fat and subjective (taste, texture, color, and content is expected. Low fat content aroma). The results of the Bayes method makes quality of rengginang more stable calculation on rengginang products are quality and uneasily to damage. High fat presented in the Table 3. The results of content causes powder to have fish taste subjective assessment, taste and aroma of and causes oxydative rancidity due to fat rengginang were relatively the same so oxidation. Rengginang fat content with a that it had a lower importance than the concentration of 1% and 2% met the other parameters.

Figure 7. Fat content of rengginang in various milkfish bone concentration

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Tabel 3. Bayes method result of rengginang Milkfish Bone Concentration Parameter 0% 1% 2% 3% Linear expansion 4 3 2 1 Crispness 3 4 2 1 Protein content 1 2 3 4 Moisture content 1 4 3 2 Fat content 2 4 3 1 Ash content 4 3 2 1 Hardness 1 2 3 4 TPC 2 4 1 3 Texture 4 3 2 1 Aroma 4 3 2 1 Taste 4 3 2 1 Color 4 3 2 1 2.83 3.17 2.25 1.75 Rank 2 1 3 4

Rengginang texture was different crispness, and hardness with a range of because the increasing milkfish bone 33.08-47.69%, 104.62-164.67 mm, and content causing reduced crispness. 958.20-2600.62 g. The moisture and Rengginang texture also decreased with protein content are very importan because increasing storage time. In addition, the it is closely related to the physical aroma of rengginang produced was fishier characteristics of the rengginang. with increasing fish bone concentration. The importance value of each parameter ACKNOWLEDGMENT was based on a scale of 1 to 3, which is 1 The authors would like to express representing ordinary, 2 representing gratitude to Islamic Development Bank. important and 3 representing very (IsDB) on the 2018 UNTIRTA Research important. The objective parameters that Grant that funded this research have the highest importance were linear expansion and crispness, followed by REFERENCES nutritional content were given a value of Andersson A, Gekas V, Lind I, Oliveira F, 2. Subjective parameters were given an Oste R. 1994. Effect of Preheatting on assessment based on panelist acceptance. Potato Texture. Cr Rev Food Sci Based on the results of calculations with 34:229-251. Bayes method, rengginang products with AOAC (2005). Official Methods of the addition of 1% milkfish bone powder Analysis (18th edition) Association was the best product. This was indicated of Official Analytical, Chemists by the highest average value compared to International, Maryland, USA. other concentrations. [BSN] Badan Standarisasi Nasional. 2009. Batas Maksimum Cemaran Mikroba CONCLUSION dalam Pangan. SNI 7388:2009. The selected rengginang product Jakarta: Badan Standarisasi Nasional. was the treatment of adding 1% milkfish [BSN] BadanStandarisasi Nasional. 1996. bone powder. Rengginang had Mutu Kerupuk Beras. SNI 01-4307- characteristics of linear expansion,

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