FORTIFIKASI ENBAL DENGAN TEPUNG IKAN LAYANG SEBAGAI PANGAN FUNGSIONAL KHAS KEPULAUAN KEI, MALUKU TENGGARA

  • Mirna Tuarita Politeknik Perikanan Negeri Tual
  • Selfia Martha Nara Program Studi Manajemen Rekayasa Pengolahan Hasil Perikanan, Jurusan Teknologi Hasil Perikanan, Politeknik Perikanan Negeri Tual, Maluku Tenggara, 97611

Abstract

Southeast  Molucca, a regency in Kei Island, is rich in natural resource including nutritious marine foods. These resources are potential for further development as functional ingredient. Enbal, a traditional food in the region, is made from cassava; it contains a large amount of carbohydrate, but limited amount of other nutrients. To enhance nutritional value, fortification using mackerel scad (Decapterus sp) flour into enbal can be a promising option.Naturally, cassava contains active compound skopoletin, while the fish flour is a source of iron (Fe) as a functional ingredient. Functional food represents a type of food containing bioactive compounds enabling to provide beneficial physiological effects on health.

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Published
2022-04-30
Section
Articles