Chemical characteristics of butter cookies with knife-fish (Chitalla sp.) bone flour addition as a healthy snack of high calcium

Abstract

Butter cookies are generally made from wheat flour as a carbohydrate source which is high energy. Nowadays, fortified snacks are preferred because of their important nutrients. The purpose of this research was to compare the physicochemical properties of butter cookies with fortified knife-fish bone powder. The design of this experiment used a completely randomized design single factor-experimental study by using four formulations, F1 (0%), F2 (2%), F3 (4%), and F4 (6%). Data were analyzed using the One -Way ANOVA test and Duncan’s multiple range test if they were significant. The results showed that the butter cookies had a total energy range of 454.37 – 473.11 kcal/100 g, carbohydrate range of 48.27 – 51.17%, protein ranged of 4.98 – 5.55%, fat content ranged of 26.79 – 27.60%, moisture content ranged of 2.69 – 3.67%, ash content ranged of 0.76 – 3.21%, calcium content ranged of 1.85 – 2.50% and phosphorus content ranged of 0.13 – 0.33%. The recommended butter cookies by knife-fish bone added were F4 (6%) with the highest calcium content (2.5%), the lowest moisture content (2.69%), and the lowest calorie (454.37 kcal).