Conducted by PIT
, Started on 2026 -
Completed on 2026
Completed
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Fish processing generates important quantities of bone by-products that remain underutilized despite their potential
nutritional value. This study aimed to screen and optimize the formulation of danggit (Siganus spp.) kropek formulated with
fishbone powder using experimental design techniques. A Plackett–Burman design was first applied to identify significant
formulation variables affecting sensory attributes of the product. Among the evaluated factors, fish sauce and fishbone
powder significantly influenced flavor, texture, and general acceptability and were therefore selected for further optimization.
A 3² factorial design was then employed to determine the optimal levels of these variables. Sensory evaluation was conducted
using a 9-point hedonic scale to assess color, aroma, flavor, texture, and general acceptability. Results showed that moderate
levels of fish sauce combined with higher levels of fishbone powder improved flavor and overall acceptability of the danggit
kropek. Contour and superimposed plots generated from the response surface analysis identified an optimum formulation
region that satisfied the desired sensory criteria. A formulation within the optimum region consisting of 18 mL fish sauce and
18 g fishbone powder was validated through sensory testing and compared with a formulation outside the optimum region
using a paired t-test. Significant improvements were observed in flavor (p < 0.001), texture (p = 0.029), and general
acceptability (p < 0.001), confirming the reliability of the optimization model. The study demonstrates the feasibility of utilizing
danggit fishbone powder as a functional ingredient in kropek production, contributing to the development of value-added
seafood products and the sustainable utilization of fish processing by-products.