Increasing energy values of biscuits with tempe purée and sardines flour as the ingredient substitutions

Slamet Widodo(1*), Andi Hudiah(2),

(1) University Negeri Makassar
(2) University Negeri Makassar
(*) Corresponding Author



Abstract. This research and development study aims to investigate the energy values of biscuits made of tempe purée ad sardines flour (sardinella). The experiment was conducted in the Laboratory of Home Economics Department (PKK) in Engineering Faculty of Universitas Negeri Makassar. The used data collection technique is documentation from proximate analysis. The used data analysis technique is descriptive analysis. The process of making biscuits using tempe purée and sardines flour starts with weighing all the ingredients, mixing, weighing the dough for 1 biscuit, moulding the dough, placing in the oven and baking, remove from the oven and cooling, then packing the biscuits. The results showed that the nutritional values based on the proximate test of the biscuit formula with the substitution of tempe purée and sardines flour showed that the calorie value increased to 7.8 kcal, fat value increased to 1.72 grams, and calcium value increased to 5.59 grams.


Keywords: Biscuit, Sardines Flour, Tempe Purée


Biscuit, Sardines Flour, Tempe Purée

Full Text:



among primary school children in Bangladesh. pp. 1–17

Alam A., Alam J., Hakim A., Huq A. K. O., and Moktadir S. M. G. (2014)Development of fiber enriched herbal biscuits : A preliminary study on sensory evaluation and chemical composition,” vol. 3, no. 4, pp. 246–250.

Astawan M., Wresdiyati T., and Ichsan M. (2016) Karakteristik Fisikokimia Tepung Tempe Kecambah Kedelai,” J. Gizi Pangan, vol. 11, no. 1, pp. 35–42.

Dainy N. C. (2017) Efficacy of Catfish (Clarias gariepinus) Oil and Biscuit on Lipid Profile, Oxidative Stress and Cognitive Function of Pre-Elderly and Elderly People, Disertation. Bogor: IPB.

Faizah L. N., Bintari S. H., and Iswari R. S. (2020) “Effect of Maize Flour and Lactobacillus acidophilus Towards Save Tempe Soybean,” in Proc. Internati Concf. Sci. Engin. vol. 3, no. April, pp. 425–428.

Fatmah. (2013). Effect of Tempeh Dates Biscuits on Nutritional Status of Preschool Children with Tuberculosis. Mal J Nutr, vol. 19, no. 2, pp. 173–184.

Hidayat D., Damayanthi E., and Astawan M. (2015). Effects of Genetically Modified ( GM ) Soybean and Tempe Consumption on Blood Profile , Malondialdehyde ( MDA ) Level and Superoxide Dismutase ( SOD ) Activity of Sprague-Dawley Rats. IJSBAR, vol. 4531, pp. 271–285.

Kadar A. D., M. Astawan, S. P. Putri, and E. Fukusaki. (2020). Metabolomics Based Study of the Effect of Raw Materials to the End Product of Tempe — An Indonesian Fermented Soybean. Metablites, vol. 10, no. 367, pp. 1–11.

Kartika D., S. A. Marliyati, L. Kustiyah, A. Khomsan, and T. M. Gantohe. (2014). The Organoleptic Functional Biscuit Formulation Based on Snakehead Fish (Ophiocephalus striata) Flour,” Agritech, vol. 34, no. 2, pp. 120–125.

Legowo A. (2015). Hasil Guna Pemberian Formula Tempe Putih Telur Terhadap Diare Cair Akut Pada Balita, pp. 2–3.

Man S., Păucean A., and S. Muste. (2014). Preparation and Quality Evaluation of Gluten-Free Biscuits,” pp. 3–5.

Manley D. (2001) Biscuit, Cracker and Cookie Recipes for the Food Industry. Washington: Woodhead Publishing Ltd and CRC Press LLC.

Manley D. (2017). Manley’s Technology of Biscuits, Crackers and Cookies. Padstow Cornwall UK: Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 217.

Mcintyre C. and B. Schwanke. (2010). Biscuit (cookie) consumption of perfection in another world than this !,” vol. 112, no. 8, pp. 853–870.

Rosida D. A. and Widodo R. (2015). Peningkatan Kualitas Abon Nangka Muda dengan Substitusi Tepung Tempe. Kajian dari Kandungan Protein dan Tingkat Kesukaan Konsumen. J. Tek. Ind. HEURISTIC, vol. 12, no. 1, pp. 81–92,

Sharma V. and Dunkwal V. (2012) Development of Spirulina Based ‘Biscuits’: A Potential Method of Value Addition. vol. 6, no. 1, pp. 31–34.

Tamm F., Guadix A. M., Guadix E. M., and Drusch S. (2015) Functional and antioxidant properties of hydrolysates of sardine ( S . pilchardus ) and horse mackerel ( T . mediterraneus ) for the microencapsulation of fish oil by spray-drying.

Van Stuijvenberg M. E., M. A. Dhansay, C. J. Lombard, M. Faber, and A. J. S. Benade. (2001). Original Communication The effect of a biscuit with red palm oil as a source of b -carotene on the vitamin A status of primary school children : a comparison with b -carotene from a synthetic source in a randomised controlled trial.

Van Wijngaarden, J. P. et al. (2014). Effect of daily vitamin B-12 and folic acid supplementation on Fracture incidence in elderly individuals with an elevated plasma homocysteine concentration : B-PROOF , a randomized controlled trial 1 – 5, J. NU, pp. 1578–1586,.

Wahyu A. , Khoerunnisa M., and D. W. Rahmadhani. (2020) “Utilization of Montmorillonite -Modified Earthenware from Bentonite -Ca as a Microbial Fuel Cell ( MFC ) Membrane Based on Tempe Liquid Waste as a Substrate,” J. Scientific Appl. Chem., vol. 23, no. 6, pp. 222–227.

Weston R. A. and R. Wells. (2017). The Bread and Biscuit Baker’s and Sugar-Boiler’s Assistant, Second Edi. London.

Widodo S. (2017). Effect long drying on the quality of flour fish mujair (Oreochromis mossambicus) and fish sardenilla (Sardinella aurita). in Scientific Publications Toward Global Competitive Higher Education, no. January, p.

Widodo S. and S. Sirajuddin.2017. Biscuit Formulation with Addition of Mozambique Tilapia Fish, Round Sardinella Fish and Brown Rice,” Int. J. Sci. Res., vol. 6, no. 8, pp. 1699–1704, 2017.

Widodo S., H. Riyadi, I. Tanziha, and M. Astawan. (2015). Acceptance Test of Blondo, Snakehead Fish Flour and Brown Rice Flour based Biscuit Formulation. Int. J. Scienes Basic Appl. Res., vol. 4531, no. 2, pp. 264–276.

Widodo, 2017 Widodo S. and Siradjudin S. (2017). Improving Macro Nutrition Content on Nutritional Biscuits with Substitution of Tilapia Fish Flour, Sardine Fish Flour, and Red Rice Flour. Asian J. Appl. Sci., vol. 5, no. 5.

Widyastuti I. (2019). Pengaruh Pemberian Biskuit Tempe Sebagai MP-Asi terhadap Peningkatan Status Gizi Anak Gizi Kurang Usia 12-24 Bulan di Wilayah Kerja Puskesmas Tlogosari Wetan, Kecamatan Pedurungan, Kota Semarang. Universitas Diponegoro Semarang.

Article Metrics

Abstract view : 8 times | PDF view : 3 times


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.