Pemanfaatan Tepung Tulang Ikan Tuna dengan Penambahan Kacang Tolo Sebagai Sumber Kalsium pada Pembuatan Snackbar

Abstract

This study aimed to determine the production process for tuna bone flour, assess panelist preference levels for Snack Bars containing black-eyed peas, and identify the most preferred formulation. An experimental method was employed using three formulations: Sample A (70% tuna bone flour : 30% black-eyed peas), Sample B (60% : 40%), and Sample C (50% : 50%). A 1-to-7 hedonic scale was used for evaluation by 30 panelists based on color, aroma, taste, texture, and overall impression. The results indicated that the tuna bone flour production process involved washing, boiling, drying, grinding, and sieving stages. Sensory test results showed that Sample A achieved the highest average scores across all attributes: color (6.00), aroma (5.33), taste (6.07), texture (5.83), and overall impression (6.00). Frequency evaluation also indicated that Sample A was the most preferred by panelists, with an overall positive acceptance rate of 76.67%. Therefore, Sample A represents the optimal formulation and holds potential for development as a Snack Bar utilizing tuna bone waste and local ingredients, offering a practical, nutritious, and value-added food alternative.