Fish is an animal food with a high protein source that has many health benefits. On the other hand, sago has high carbohydrates so it has the opportunity as a substitute food ingredient, but it has low protein. To overcome this, an enrichment of protein by adding fish protein. The research aims to determine the effect of adding anchovies fish meal in improving the quality of noodles made from sago. Sago noodle quality was evaluated through nutritional composition analysis and sensory properties. Protein content (1.31-4.06%) of anchovies fish meal-added noodle samples was very high, so that it had a significantly different effect than the control (p<0.05). Ash and calcium content showed the highest value in the 7% anchovies fish meal noodle which is 3.58% and 670.39 mg, respectively. The sensory properties quality of aroma noodles was 4.50, and taste 4.30.
Sago starch can be processed into flour and used as an alternative food ingredient to replace wheat flour. The lack of innovation in sago products is due to the very low protein and fat content of sago. Increasing the nutritional value of sago can be done by fortifying anchovies as a source of protein. This study was conducted to determine the effect of anchovy flour fortification on the physical, chemical, and sensory qualities of noodles. The study used a one-factor Completely Randomized Design. The results showed that with increased fortification of anchovy meal, the nutritional content of protein, fat, and noodle ash increased significantly.
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