Development of waffles by adding catfish bone flour (Pangasius hypophthalmus) and oyster mushroom powder (Pleurotus ostreatus)

<p><strong>ABSTRAK</strong></p><p><strong></strong> <strong>Latar </strong>belakang<strong>:</strong> Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel dapat meningkatkan kadar kalsium pada waffel.</p><p><strong>Tujuan:</strong> Menganalisis substitusi tepung tulang ikan patin dan bubuk jamur tiram terhadap karakteristik sensorik dan kandungan kalsium wafel.</p><p><strong>Metode:</strong> Jenis penelitian ini adalah eksperimental dengan menggunakan RAL. Sampel adalah wafel tepung tulang ikan patin dengan 4 variasi substitusi , yaitu waffle dengan formula standar yaitu 77% tepung terigu, 33% tepung tulang ikan patin tanpa penambahan bubuk jamur (A), waffel dengan pengurangan tepung terigu dengan substitusi tepung tulang ikan patin 33% dan bubuk jamur 17% (B), waffle dengan substitusi tepung tulang ikan patin 33% dan 25% bubuk jamur (C), wafel dengan substitusi tepung tulang ikan patin 33% dan 34% bubuk jamur. Waffle diuji daya terima meliputi warna, aroma, rasa dan tekstur serta kadar kalsium.</p><p><strong>Hasil:</strong> Hasil dari evaluasi sensorik menunjukkan semua kategori hedonic yaitu aroma, rasa dan tekstur kecuali warna tidak berbeda nyata pada p&gt;0,05. Formulasi terbaik diperoleh pada perlakuan B yaitu penambahan tepung tulang ikan patin dan bubuk jamur tiram masing-masing sebanyak 33% dan 17%. Penambahan tepung tulang ikan patin dan bubuk jamur meningkatkan kadar kalsium pada wafel yaitu masing-masing 12,53% dan 16,19% pada penambahan 33% tepung tulang ikan patin (control) dan 33% tepung tulang ikan patin: 17% atau bubuk jamur (formulasi terbaik) ecara berurutan.</p><p><strong>Kesimpulan:</strong> Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel menurunkan daya terima waffle, tetapi meningkatkan kadar kalsium dari waffle.</p><p><strong> KATA KUNCI:</strong> tepung tulang ikan patin; bubuk jamur tiram; evaluasi sensorik; kandungan kalsium</p><p> </p><p><strong>ABSTRACT</strong></p><p><strong>Background:</strong> The substitution of catfish bone flour and oyster mushroom powder to make the waffles have the function in increasing calcium on food.</p><p><strong>Objectives:</strong> To analyze the effects of catfish bone flour and oyster mushroom powder on sensory characteristics and calcium content of waffles.</p><p><strong>Methods:</strong> This was experimental study using random complete design. Samples were waffle of catfish bone flour with 4 different formula, those were 77% wheat flour and 33% of catfish bone flour (control), waffles with the decrease of wheat flour with 33% of catfish bone flour and 17% of oyster mushroom powder © and waffles with the decrease of wheat flour with 33% of catfish bone flour and 34% of oyster mushroom powder (D). Waffles were then evaluated for their hedonic evaluation and the content of calcium.</p><p><strong>Results:</strong> sensory evaluation showed all categories except color were not significantly different at p&gt;0.05. The obtained results indicated that the addition of catfish bone flour and mushroom powder led to a pronounced increase calcium contents in the supplemented of waffles 12.53% and 16.19% at 33% of catfish bone flour (control) and 33% of catfish bone flour: 17% of mushroom powder (best formulation), respectively.</p><p><strong> Conclusion:</strong> The substitution of catfish bone flour and oyster mushroom powder in waffle decrease in acceptability. However, there was increased in calcium the content of waffle.</p><p><strong>KEYWORDS:</strong> catfish bone flour; oyster mushroom powder; sensory evaluation; calcium content</p>