Improvement of nutritional value of instant noodles By fortifying with catfish (pangasius hypophthalmus) flour
| Main Authors: | Gusriadi, Depri, Sukmiwati, Mery, ', Dahlia |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
, 2014
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| Online Access: |
http://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/2775 http://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/2775/2706 |
Daftar Isi:
- This study was intended to evaluate the nutritional value of instant noodlesfortified with catfish flour. Instant noodles were prepared from a mixture of wheatflour (50%), sweat potato flour (10%), egg (15%), salt (0,7%), water (23%),cooking oil (0,3%) and Carboxy Methyl Cellulose (1%). The noodles wereprepared by fortifying the mixture with catfish flour at a level of 0%, 5%, 10%,and 15 % respectively. Instant noodles was evaluated for sensory quality andproximate composition (moisture, protein, carbohydrate, and fat). The resultshowed that instant noodles fortified with 15% of catfish flour has the bestsensory and proximate quality. Moisture, protein, carbohydrate, and fat for theinstant noodles was 3,88%, 36,67%, 21,00%, and 9,03% respectively.Keyword : Catfish flour, instant noodles, Pangasius hypophthalmus