Thesis

The Physicochemical Characteristics Of Sago Noodles Fortified With Anchovies (stolephorus Sp.) And Seaweed (sargassum Sp.)

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Utilization of local raw materials such as sago can be an alternative to replace the use of wheat flour
in noodle production. However, noodles in general and even sago noodles lack essential nutrients,
especially protein and minerals. To address this, fortification processes involving the materials high in
protein, anchovies (Stolephorus sp.) and minerals, brown seaweed (Sargassum sp.) are explored with
the aim of determining the effects of the fortification to the physicochemical properties of dried sago
noodle. Different concentrations of anchovies and seaweed were used in the noodle formulations: T1
with 12% anchovy and 3% seaweed, T2 with 9% anchovy and 6% seaweed, and T3 with 6% anchovy
and 9% seaweed, while noodle made with 100% of sago flour was prepared as the control. Analysis
including proximate components (moisture, ash, protein, fat, and carbohydrate), mineral components
(calcium and magnesium), and physical properties (rehydration capacity, elongation, and color) were
conducted, where significant differences were found in all parameters analyzed, except for fat and
carbohydrate content. Moisture, ash, calcium, and magnesium contents of the noodle increased as
more concentration of seaweed was used and less anchovy concentration was incorporated. Protein
and rehydration capacity mainly affected by the addition of anchovy as it increased as the
concentration of anchovy increased. On the other hand, the elongation of the samples varied
between samples, while the color of the sago noodle in terms of whiteness index decreased as more
seaweed was incorporated. These results imply that the fortified sago noodle with anchovy and
seaweed can increase the nutritional intake, thus becoming a functional food, however, its sensorial
aspects need to be further examined.

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Detail Information

Series Title

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Call Number

FT 24-028

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)

physical properties
Anchovy
brown seaweed
sago noodle
proximate components

Specific Detail Info

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Statement of Responsibility

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