Abstract
Sago is a carbohydrate-producing food commodity in large quantities but has a low protein content. The interaction of protein and carbohydrates in sago noodles is expected to help improve nutritional value. Therefore, this study was conducted to determine the effect of the fortification of skipjack tuna fish meal in increasing the quality of sago noodles. Experimental design using a completely randomized design of one factor, namely the fortification of fish meal with five levels (0%, 8%, 10%, 12%, and 14%). Sago noodle characteristics with the fortification of fish meal were investigated. Result evaluation showed that the fortification of fish meal had the optimum concentration that can be used to increase the nutritional content of sago noodles is fortification of fish meal 14% with chemical characteristics, namely 2.16% ash content, 7.70% protein content, and 0.17% fat content.
Highlights
The quality of food consumption of the Indonesian, in general, has not reached an ideal point
The processing of noodles is begun with 100% of sago flour added skipjack fish meal with concentrations of 0%, 8%, 10%, 12%, and 14%, added 25% of water and 2% of salt, and the batter is mixed with mixer a 15 minute the starch pre-gelatination process was carried out for 30 minutes, the formation of strands of noodles with extruders and drying room temperature 10 minutes (Figure 2)
Sago starch which has been used in making sago noodles turned out to have a fairly low protein content, to increase the nutritional content of sago noodles it is necessary to add skipjack fish flour, so it is expected that the protein content in skipjack flour can increase the nutritional value of sago noodles
Summary
The quality of food consumption of the Indonesian, in general, has not reached an ideal point This lack is caused by the domination of carbohydrate food groups, especially grains, while coupled with a lack of vegetable and animal protein sources and a lack of vegetables and fruits as fiber as well as vitamins and minerals sources. Starch is an important storage product in plants acting as the main energy source in the human diet This product is rich in carbohydrates but it has a low protein content. Fish is a very good source of animal protein because it has a high nutritional content and is beneficial for health. Skipjack tuna can be used as a source of protein in the manufacture of dry noodles to improve the nutritional value of the product. Sago noodles with fish meal skipjack tuna gluten nutritional value problem of the sago noodles quality. the experiment aimed to analyze the effect fish meal on the cooking time, cooking losses, elasticity, and chemical of sago noodles
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