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September 10, 2025Indonesian Journal of Contemporary Multidisciplinary ResearchOpen Access

Substitution of Tuna (Thunnus Sp) Fish Skin Soils in The Flat Chips Cook Making Process

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Authors

MSMutiara Dwi SariNFNurlaeli FattahSSSyamsuar Syamsuar

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Overview

Experimental analysis of tuna skin substitution effect on cracker properties, suggesting new nutritional innovations.

Key Points

  • The substitution of tuna fish skin significantly improved the color, taste, and crispness of crackers.
  • Sensory test results indicated significant changes (P<0.05) due to varying levels of tuna fish skin inclusion.
  • The study utilized a Completely Randomized Design to evaluate the effects of crushed tuna fish skin on cracker properties.
  • Findings suggest that including tuna fish skin may enhance nutritional profiles; further investigations are warranted.

Cite This Study

Sari et al. (2025) studied this question.

synapsesocial.com/papers/68c1bd3254b1d3bfb60ee325https://doi.org/10.55927/modern.v4i4.133
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