Thesis

Physicochemical Properties Evaluation of Noodles Made From Sago (Metroxylon), Anchovies (Stolephorus sp.), and Macroalgae (Turbinaria ornata)

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Enhancing the utilization of local agricultural and marine products is one of the approach in
empowering the local economy. Sago, anchovies, and macroalgae are the examples of underutilized
resources in Indonesia, despite their significant potential. In this research, sago flour is used to
develop gluten free noodles as noodles are one of the most often consumed food by Indonesians.
However, sago noodles are inadequate in fat, proteins, minerals, and needs to be fortified. The
fortification agents are anchovies (Stolephorus sp.) and brown macroalgae (Turbinaria ornata).
Anchovies contain protein, calcium, phosphorus, and iron, whereas Turbinaria ornata contains
alginate, minerals, and vitamins. Hence, this research aims to examine the physicochemical
properties of the noodles made of sago, anchovies (Stolephorus sp.), and macroalgae (Turbinaria
ornata) with 3 formulations (treatment 1: 75% sago flour, 20% anchovy flour, 5% macroalgae flour;
treatment 2: 75% sago flour, 15% anchovy flour, 10% macroalgae flour; treatment 3: 75% sago flour,
10% anchovy flour, 15% macroalgae flour). Physicochemical properties analyzed in this study include
moisture content, protein content, ash content, cooking time, rehydration capacity, elongation, and
color. Findings showed that different concentrations of anchovy and seaweed flours significantly
affected those physicochemical properties: moisture (13.02-14.68%), protein (0.40-15.70%), ash
contents (3.43-9.10%), cooking time (3.40-7.26 min), rehydration capacity (31.94-78.93%), elongation
(73.29-134.87%), and color (significantly different) of the sago noodles. These outcomes indicate sago
noodles fortified with anchovies and macroalgae can be further developed to produce novel
nutritious food products.

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Availability

Detail Information

Series Title

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Call Number

FT 24-004

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

noodles
Sago
anchovies (Stolephorus sp.)
macroalgae (Turbinaria ornata)

Specific Detail Info

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Statement of Responsibility

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