Diversification of Processing of Cock Fish Bone Chips (Channa striata) with Different Compositions

Processed fishery products produce unwanted materials, namely waste. Waste is generated in the form of heads, tails, fins, bones, and offal. Bone one waste from fish processing industry which has highest calcium content body. Snakehead bone (Channa striata) potential food ingredients that widely used South Sumatra, especially city Palembang as a raw material for processed specialties. Diversification needs to be developed. In this study, authors innovate made cork bones increase nutritional value community through protein chips. This research was conducted April June 2021. study aims determine effect using addition manufacture fishbone chips with different compositions obtain best chip use s bones. The method an experiment Completely Randomized Design (CRD), 4 levels treatment P0:0% (Without 300 g Wheat Flour) P1:20% (60 Addition 240 Flour). ) P2: 25% (75 225 Flour), P3: 35% (105 195 parameters measured were organoleptic tests (appearance, aroma, taste, texture) proximate (moisture content, fat ash carbohydrate content). results showed on P3 treatment: Cork Fish including average values obtained color (58.0) Aroma (60) Taste (52.5), Texture (59.5). Chips (Addition 105g Flour 195g) test, water 3.09%, 18.68%, 28.81%, 6.30 %, 43.12%.