Characteristics of sago noodles high in protein and calcium

Abstract

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.

Instant broth powder of mutiara catfish (Clarias gariepinus) using the spray drying method as a natural flavor enhancer

“…The moment when the product is no longer sensory acceptable indicates its expiration date. Through the equation derived by Labuza et al (1985) regarding shelf life, several factors determine the shelf life with the critical moisture content approach. These factors are initial product moisture content (Mi), critical moisture content (Mc), equilibrium moisture content (Me), constant water vapor permeability of the packaging (k/x), and the ratio of packaging area to product dry weight (A/Ws), saturated water vapor pressure at storage conditions (Po) and slope of the isothermic sorption curve (b).…”

“…F1 was composed of 75% catfish and 25% spices; F2 was composed of 70% catfish and 30% spices, F3 was composed of 65% catfish and 35% spices, F4 was composed of 60% catfish and 40% spices, and F5 was composed of 55% catfish and 45% spices. The addition of Maltodextrin acts as a filler in the manufacture of instant broth powder and also protects against damage due to the heating during the processing and drying (Selvira et al 2022;Febrian, 2022;Litaay et al 2022;Trimedona et al 2022;Jalgaonkar et al 2022;Kiranmai, 2022).…”

“…Based on the theory of Labuza (1985) the shelf life of a packaged product is predicted based on the theory of product diffusion or absorption. Shelf life can be determined based on several factors in the critical moisture approach.…”

Karakteristik kimia dan keamanan mikroba tepung ikan teri hitam (Stolephorus commersonii)

“…Ikan teri adalah lauk berprotein tinggi yang seluruh tubuh mulai dari kepala, daging sampai tulangnya dapat dikonsumsi (Litaay et al, 2021). Ikan teri segar per 100 g memiliki kandungan gizi, yaitu protein 16 g, lemak 1 g, energi 77 kkal, kalsium 500 mg, fosfor 500 mg, dan besi 0,05 mg (DepKes, 2005).…”

The value of the nutritional composition of fresh fish and flour-anchovy

“…Phosphorus and calcium are important in the process of bone mineralization so if the nutritional intake of phosphorus and calcium is lacking in toddlers it can affect bone growth, and in the long term, it can lead to stunting [10]. Anchovy which is rich in calcium, phosphorus, and protein can be used as a solution to reducing the prevalence of stunting [11,12] Anchovy is a fishery product that is easily damaged and decomposed (perishable). To overcome this problem, a preservation process is needed so that it can increase shelf life.…”