Zulfiqo Ilham Chudori, Nunung Nurjanah

Development of Bontang’s White Bread with the Use of Mackerel Tuna (Euthynnus affinis) Broth

Introduction

Development of bontang’s white bread with the use of mackerel tuna (euthynnus affinis) broth. Explore the development of Bontang's white bread enhanced with mackerel tuna broth. This experimental study assesses nutritional value, texture, aroma, taste, and water content for optimal formulation.

Abstract

The development of white bread food products using mackerel tuna fish broth is a variation of innovation to produce a good nutritional value of animal protein. This research method uses experimental research methods. This research was conducted using a completely randomized design (CRD) to see differences in texture, aroma, taste, water content, and development of white bread added to mackerel tuna fish broth by 36%, 42%, and 48%. Each treatment has two repetitions, followed by physical tests (white bread development volume), hedonic tests (texture, taste, and aroma), and chemical tests (water content). The data obtained were analyzed statically using the ANOVA test, then continued with the DMRT (Duncan's Multiple Range Test) test if there were differences. The research results showed significant differences in the organoleptic hedonic properties and chemical and physical tests of white bread development.

Review

This paper presents an interesting approach to fortifying a staple food by incorporating mackerel tuna broth into white bread production, aiming to enhance its nutritional profile with animal protein. This innovative utilization of a fish by-product in a widely consumed product like bread has the potential to contribute to food diversification and address nutritional needs, particularly in regions where such resources are abundant. The premise of integrating protein-rich broth into bread is a valuable contribution to functional food development and offers a novel way to improve the nutritional quality of common foodstuffs. The research methodology employs a robust experimental design using a Completely Randomized Design (CRD) to investigate the effects of three distinct concentrations of mackerel tuna broth (36%, 42%, and 48%). The inclusion of physical (bread volume development), hedonic (texture, taste, aroma), and chemical (water content) tests provides a comprehensive initial assessment of the resulting product. The statistical analysis plan, employing ANOVA followed by DMRT, is appropriate for identifying significant differences among the treatment groups. However, a notable omission from the abstract is the lack of information regarding a control group (e.g., plain white bread without broth), which would be crucial for a baseline comparison to truly understand the impact of the broth addition. Furthermore, details on the broth preparation method are not provided. The abstract reports significant differences across the organoleptic, chemical, and physical properties of the white bread, which is a promising initial finding. However, a significant limitation of this abstract is its failure to elaborate on *what those differences were*. It does not specify which broth concentration yielded the most favorable outcomes for sensory attributes, physical development, or water content, or whether these changes were improvements or degradations. More critically, given the stated primary goal of producing "good nutritional value of animal protein," the complete absence of any data on protein content or other relevant nutritional parameters in the abstract is a major oversight. To fully support the paper's claims, the full manuscript must detail these specific results, discuss their practical implications for consumer acceptance, and provide analytical data to validate the purported nutritional enhancement.

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