ANALYSIS OF CALCIUM CONTENT, PHOSPHORUS AND TOTAL PLATE COUNT (TPC) CRACKERS FROM SNAKEHEAD FISH BONE (CHANNA STRIATA) AND KELOR LEAVES (MORINGA OLEIFERA) FLOUR

Abstract

Crackers are snacks usually only made from wheat flour with low micronutrients. Calcium and phosphorus minerals are needed, especially in adolescence to prevent osteopenia (early decline in bone mass). Snakehead fish bones and Moringa leaves are known to have high levels of calcium and phosphorus, so they can be substituted into crackers to create a healthy snack. This research aimed to determine the effect of substitution snakehead fish bone meal and Moringa leaves on calcium, phosphorus and Total Plate Count of crackers formulations in the selected and control formulations. This research was part of a large study where previous researchers have made formulations and organoleptic tests on crackers with 4 treatments and 3 replications and obtained the selected treatment in F1 with substitution of 5 g of snakehead fish bone flour and Moringa leaves as the most preferred formulation organoleptically. This research was conducted at Chem-Mix Pratama Yogyakarta. Laboratory data analysis used Independent sample t-test to test calcium and ALT levels, and Mann Whitney test to test phosphorus levels. There was a significant difference between the two formulas based on the treatment given. The nutritional content of selected crackers per 100 g include: calcium 377 mg/100 g, phosphorus 39.5 mg/100 g and Total Plate Count of 36 x 102 CFU/g was appropriate SNI crackers 2973-2011 which was <1x104 CFU/g. These crackers can be an innovative snack that is high in calcium for children and teenagers.