Research paper presentation

1. “Drop Biscuits Enriched with Bioactive
Fish (Sardinella lemuru) Bone Powder
and Turmeric (Curcuma lunga L.)
Extract”
Rosita L. Diola1 and Pet Anthony L. Pascual2
1Eastern Visayas State University (EVSU)- Ormoc Campus
2Center for Organic and Natural Food Research (CONFoR),
Southern Leyte State University (SLSU), Philippines

2. • The NSCB estimates that 1.5 million Filipino do not have
the basic household nutritional requirement (Oxfam
International, 2018).
• Increasing demand for Functional Foods (Ross, 2000).
• Functional Food demonstrates beneficial affects to one or more
target function in the body, beyond adequate nutritional
effects.
• Foods that improves state of health and well being and/or
reduction in the risk of diseases.
The health and nutrition problems in the Philippines
Source:Philstar.com
Functional foods as possible solution

3. • Turmeric, next to ginger, are also grown widely in the province.
• Turmeric contains nutrients like ascorbic acid, calcium, carbohydrates, fat, iron, niacin,
potassium, phosphorus, protein, riboflavin, sodium, thiamine, and water, that can give
the body to prevent against various diseases (Jaggi Lai, 2012)
• Pollution brought about by poor waste management is a global
concern and countries around the world should promote the
reduction of wastes (UN, 2012)
• Fish heads and bones account for about 45% of waste in fish processing
industries (Lue, 2004).
• Sardines locally known as lopoy are cheap and abundantly found in the waters of
Southern Leyte.
Source: FAO
• Fish industries contribute to the global pollution problem (Torella,
2018).
Waste Management Problem
Commodities abundant in Southern Leyte

4. How can we reduce the
waste produced (heads and
bones) from consumption of
many sardines?
How can we maximize the
utilization of nutrient-densed
turmeric abundant in the
province?
R.
Diola

5. General Objective
• To determine the effect of sardines (Sardinella lemuru) fish bone
powder and Turmeric (Curcuma longa l.) extract as Bioactive
Component on Drop Biscuit.
Specific Objectives
• To determine the effect on sensory qualities of drop biscuit using
different level of sardine fish bone powder.
• To determine the effect on sensory qualities of drop biscuit using
different level of turmeric extract.
• To determine the effect on sensory qualities of drop biscuit using
different level combination of sardine fish bone powder and turmeric
extract.

6. • To evaluate the proximate composition of the biscuit using the control
sample and the best treatment in terms of sensory evaluation
• To assess the shelf-life of drop biscuit using the control sample
and the best treatment in sensory evaluation at 0,18 and 31 days
of storage.
• To determine the cost of production and selling price of the biscuits.

7. Methodology Procurement of Raw Materials
Mixing all the Dry Ingredients
Fish Bone Powder Treatment
(0, 10g,20g)
Mixing of Dry & Wet
Ingredients
Stirring
Turmeric Extract Treatment
(0, 5 ml,15ml)
Dropping
(15g)
Baking
(220℃ for 12 to 15 min.)
Fig 1. Process Flow Chart of making Fish bone powder-Turmeric Drop Biscuit

8. Table 1.
Treatment Fish bone powder (g) Turmeric extract (ml)
T0 Control Control
T1 10 0
T2 20 0
T3 0 5
T4 0 15
T5 10 5
T6 10 15
T7 20 5
T8 20 15
Different levels of Sardines fish bone powder and turmeric extract
using 3x3 factorial design.

9. Fish Bone-Turmeric
Drop Biscuits
Production Cost & Selling
Price Determination
Proximate Analysis
(Control Sample & Best
Treatment in Sensory Evaluation)
Sensory Evaluation
Shelf Life Analysis
(Control Sample & Best
Treatment in Sensory
Evaluation)
(0,18,31 days)
RFC
%FC
SP= ---------------
Yield
• Color
• Taste
• Aroma
• Flavor
• General Acceptability
 2 way ANOVA
 DMRT
 Moisture Content
 Ash Determination
 Dry Matter Content
 Crude Fat (Ether Extraction)
 t- test
Fig 2. Different Experiment/Analysis conducted on Fish Bone- Turmeric Drop Biscuit

10. Results and Discussions
T0 T1 T2
T3 T4 T5
T6 T7 T8
Figure 3. Fish bone- turmeric drop biscuits from different treatments

11. Effects Color Aroma Flavor Texture
General
Acceptability
Interaction (FB*TE) 1.211ns 1.362ns 0.300ns 0.956ns 0.915ns
Main (FB) 0.515 ns 3.653* 2.108ns 0.739ns 4.419*
Main (TE) 0.49ns 0.563ns 0.686ns 0.183ns 0.630ns
Table 2. Summary of Two-way ANOVA F-ratios for the sensory acceptability of fish
bone turmeric biscuits
• No significant interaction effects of fishbone and turmeric
treatments
• Significant main effects of fishbone treatment on aroma
and general acceptability
Sensory Evaluation

12. Treatment A B Description Acceptability
Rating
0 0 0 yellow to dark yellow 6.60
1 10 0 dark yellow 6.72
2 20 0 dark yellow to yellowish brown 6.65
3 0 5 dark yellow to yellowish brown 6.71
4 0 15 dark yellow to yellowish brown 6.56
5 10 5 dark yellow to yellowish brown 6.35
6 10 15 dark yellow to yellowish brown 6.53
7 20 5 dark yellow 6.38
8 20 15 dark yellow to yellowish brown 6.51
Table 3. Quality description and mean1 acceptability ratings2 for color of fish
bone-turmeric biscuits as affected by varying levels of fish bone powder and
turmeric extracts.
1N = 60 A- Fish bone powder (g) B- Turmeric extract (mL)
Overall Response mean = 6.84
2Range of scores:
9- like extremely 6-like slightly 3-dislike moderately
8- like very much 5- neither like nor dislike 2- dislike very much
7- like moderately 4- dislike slightly 1- dislike extremely

13. Table 4. Quality description and mean1 acceptability ratings2 for aroma of fish
bone-turmeric biscuits as affected by varying levels of fish bone powder and
turmeric extracts
Treatment A B Description Acceptability
Rating
0 0 0 no distinct turmeric and fishbone aroma 6.90
1 10 0 dominant fish bone than turmeric aroma 6.30
2 20 0 dominant fish bone than turmeric aroma 6.01
3 0 5 dominant turmeric than fish bone aroma 6.78
4 0 15 dominant turmeric than fish bone aroma 6.28
5 10 5 moderate fish bone and turmeric aroma 6.31
6 10 15 moderate fish bone and turmeric aroma 6.64
7 20 5 dominant fish bone than turmeric aroma 6.21
8 20 15 extreme fish bone and turmeric aroma 6.24
1N = 60 A- Fish bone powder (g) B- Turmeric extract (mL)
Overall Response mean = 6.84
2Range of scores:
9- like extremely 6-like slightly 3-dislike moderately
8- like very much 5- neither like nor dislike 2- dislike very much
7- like moderately 4- dislike slightly 1- dislike extremely

14. Table 5. Quality description and mean1 acceptability ratings2 for flavor of fish
bone-turmeric biscuits as affected by varying levels of fish bone powder and
turmeric extracts.
Treatment A B Description Acceptability
Rating
0 0 0 no distinct turmeric and fishbone flavor 6.66
1 10 0 dominant fish bone than turmeric flavor 6.25
2 20 0 dominant fish bone than turmeric flavor 6.19
3 0 5 dominant turmeric than fish bone flavor 6.66
4 0 15 dominant turmeric than fish bone flavor 6.34
5 10 5 dominant fish bone than turmeric flavor 6.37
6 10 15 moderate fish bone and turmeric flavor 6.35
7 20 5 dominant fish bone than turmeric flavor 6.35
8 20 15 extreme fish bone and turmeric flavor 6.12
1N = 60 A- Fish bone powder (g) B- Turmeric extract (mL)
Overall Response mean = 6.84
2Range of scores:
9- like extremely 6-like slightly 3-dislike moderately
8- like very much 5- neither like nor dislike 2- dislike very much
7- like moderately 4- dislike slightly 1- dislike extremely

15. Table 6. Quality description and mean1 acceptability ratings2 for texture of fish
bone-turmeric biscuits as affected by varying levels of fish bone powder and
turmeric extracts.
Treatment A B Description Acceptability
Rating
0 0 0 soft but firm to firm 6.61
1 10 0 firm 6.21
2 20 0 firm to moderately firm 6.37
3 0 5 firm to moderately firm 6.35
4 0 15 firm 6.59
5 10 5 firm to moderately firm 6.61
6 10 15 firm to moderately firm 6.65
7 20 5 Soft but firm to firm 6.38
8 20 15 firm 6.25
1N = 60 A- Fish bone powder (g) B- Turmeric extract (mL)
Overall Response mean = 6.84
2Range of scores:
9- like extremely 6-like slightly 3-dislike moderately
8- like very much 5- neither like nor dislike 2- dislike very much
7- like moderately 4- dislike slightly 1- dislike extremely

16. Table 7. Quality description and mean1 acceptability ratings2 for general
acceptability of fish bone-turmeric biscuits as affected by varying levels of fish
bone powder and turmeric extracts.
Treatment A B Acceptability
Rating
0 0 0 7.15
1 10 0 6.82
2 20 0 6.70
3 0 5 6.76
4 0 15 6.92
5 10 5 7.01
6 10 15 6.91
7 20 5 6.61
8 20 15 6.36
1N = 60 A- Fish bone powder (g) B- Turmeric extract (mL)
Overall Response mean = 6.84
2Range of scores:
9- like extremely 6-like slightly 3-dislike moderately
8- like very much 5- neither like nor dislike 2- dislike very much
7- like moderately 4- dislike slightly 1- dislike extremely

17. Shelf life Determination
Table 8. Microbial analysis and detection for the presence of pathogens of fishbone-
turmeric biscuits during storage at room temperature
Type of Test Period of Monitoring
Day 1 Day 18 Day 31
T0 T7 T0 T7 T0 T7
Aerobic Plate Count*
(CFU/ml)
3.33x10 1.5x10 4.0x10 4.6x10 2.63x102 1.06x102
A. Salmonella - - - - - -
B. E. coli - - - - - -
T0 – Control
T7 -20 g fishbone powder: 5 ml turmeric extract
(-) : negative
*average from 3 replicates

18. Proximate Analysis
Table 9. Proximate composition of fishbone - turmeric biscuit and control sample
T0 – Control
T7 -20 g fishbone powder: 5 ml turmeric extract
*average from 3 replicates
Sample
Proximate Composition (%)*
Moisture
Content ns
Dry
Matter ns Ash ns Ether
Extract ns
T0 18.57 81.42 83.86 23.29
T7 18.60 81.42 83.70 22.53

19. Production Cost and Selling Price Analysis
Table 10. Production cost and selling price of different treatments
Treatment Production
Cost (Php)
Selling Price
(Php)/ 30g
biscuit
0
37.58 2.23
1
47.58 2.83
2
57.58 3.42
3
38.20 2.27
4
38.83 2.31
5
48.20 2.86
6
48.83 2.90
7
58.20 3.46
8

20. Conclusions
• No significant interaction effects of fishbone and turmeric
treatments on the sensory characteristics of biscuits
• Significant main effects of fishbone treatment on aroma and
general acceptability
• Fishbone-turmeric drop biscuits are shelf stable after 31 days at
room temperature with no growth of E.coli and salmonella.
• Fishbone-turmeric drop biscuits are composed of 18.60%
moisture, 81.42% dry matter, 83.70% ash and 22.53% crude fat
• Different fishbone-turmeric drop biscuits has a production cost
range of Php 37.48 to Php 58.83 and a selling price range of Php
2.23 to Php 3.50 per 30g biscuit.

21. Recommendations
• Use of higher levels of fishbone powder and turmeric extract
combinations.
• The use of semi-trained or trained panel to minimize extreme
effects for sensory evaluation.
• Further works on limiting the strong fishy aroma of fishbone
powder.
• Identification of the dominant spoilage microorganisms growing
on the biscuits.
• Further study on the purchasing intentions on the developed
product ,as the product presents potential for commercialization.

22. Key References
Aberoumand A. (2011), A review article on edible pigments properties and sources
as natural bio colorant in foodstuff and food industry, World Journal of
Dairy and Food Science, Vol.6, No.1, 71-78.
Abdeldaiem M. H. (2014), Use of yellow pigment extracted from turmeric (curcuma
longa) rhizomes powder as natural food preservative, American Journals of
Food Science and Technology, Vol.2, No.1, 36-47.
Amitha, C.V. , Raju, I.p. lakshmisha, p. Arun kumar, a. Sarojini, gajendra and jag pal.
(2019). Nutritional Composition of Fish Bone
Powder Extracted from Three different Fish Filleting Waste Boiling with
Water and an Alkaline Media. Int.J.Curr.Microbiol.App.Sci. 8(02): 2942-2948.

23. Atwood, J. (1993). EC942 Secrets in Biscuit Dough. Historical Materials from
University of Nebraska- Lincoln Extension. 2367.
Kapil kumar et al. (2012), Curcumin: A Dietary pigment of kitchen having
miraculous therapeutic effect, Journal of Pharmacy Research, Vol.5,
No.1, 254-256.
Kusumaningrum I and Asikin N. A., (2016), The characteristic of calcium fortified
fish kerupuk from belida (Chitala sp) fish bone. Journal Pengolahan hasil perikanan
Indonesia., 19(3):233-240.
Nemati, M., Kamilah, H., Huda, N. & Ariffin, F. (2016). In vitro calcium availability in
bakery products fortified with tuna bone powder as a natural calcium source.
International Journal of Food Sciences and Nutrition, 67, 535–540.

24. THANK YOU VERY
MUCH!