Rahim Husain, Junaidi Saus, Sutianto Pratama Suherman
Introduction: This study aimed to explore the use of tuna (Thunnus sp.) bone fishmeal to boost the nutritional value of brownies, with a particular focus on the benefits of calcium for pregnant women. Incorporating tuna bone fishmeal into brownie recipes offered the potential to enhance both the sensory and nutritional qualities of this traditional product. The research investigated the organoleptic quality, proximate composition, and calcium content of brownies with added tuna bone fishmeal. Methods: This study employed an experimental design involving three treatments: treatment A (tuna bone fishmeal 30 g: wheat flour 70 g), treatment B (tuna bone fishmeal 40 g: wheat flour 60 g), and treatment C (tuna bone fishmeal 50 g: wheat flour 50 g). Treatment C was selected for detailed analysis, and a hedonic test was conducted. Results: Treatment C, consisting of 50 g of tuna bone fishmeal and 50 g of wheat flour, was favored based on hedonic test results. Chemical analysis showed a water content of 11.48%, ash content of 5.21%, protein content of 12.73%, fat content of 8.28%, and calcium content of 32.25 mg/g. However, water and fat content did not meet Indonesia's national standard (SNI) for semi-moist cakes, including brownies. Conclusion: Incorporating tuna bone fishmeal into brownies enhanced their calcium content, offering potential nutritional benefits, particularly for pregnant women. Sensory evaluations were positive, though further adjustments may be needed to meet SNI standards for semi-moist cakes. 2025, Bentham Science Publishers
Department of Fisheries Product Technology, Faculty of Marine and Fisheries Technology, State University of Gorontalo, Gorontalo, Indonesia; Department of Aquaculture, Faculty of Marine and Fisheries Technology, State University of Gorontalo, Jl. Jend. Sudirman No.6, Gorontalo City, 96128, Indonesia
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