The Product Development of “Nam – Prik Pla Nil Yong” (Dried Shredded Nile Tilapia Chili Pate) Supplemented with calcium from The Bone of Nile Tilapia (Tilapia nilatatiea)

Abstract

The  objectives  of  this  research  were  to  :  1)  create  Nam  Prik  Pla  Nil  Yong  instants  paste sauce  with  calcium  from  Tilapia  fish  bone  and 2)  analyzed  the  calcium  content  in  Nam  Prik  Pla Nil  Yong  with  calcium  from  the  Tilapia  fish  bone and  3)  analysis  the  Water  Activity  in  Nam  Prik  Pla  Nil  Yong  with  calcium  from  the  Tilapia  fish bone.  The  sample  consisted  of  50  consumers.

The  research  findings  presented  that  :  1)  the  formula  1  of  Nam  Prik  Pla  Nil  yong  with  calcium  from  the  bone  of  Nile  Tilapia  was  highest  2)  By  using  9  levels  of  scores  averaged  of satisfactory  9  Point  Hedonic  Scale, the  result shown  that  formula  3  was  high  averaged  in satisfactory  and  also  being  very  suitable  for further  development  of  Nam  Prik  Pla  Nil  yong with  calcium  from  Tilapia  fish  bone  supplement products  and  3)  the  calcium  quantity  in  Nam  Prik.  Pla  Nil  Yong  was  higher  80.53%  and  water  activity value  in  Nam  Prik  Pla  Nil  yong  with  calcium from  Tilapia  fish  bone  was  at  0.388.