Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour

Abstract

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. Rehydration power 34% to 52%, color intensity L* 42,87 to 55,70; redness a+ 1,91 to 2,85; and b+ yellowish 7,19 to 10,39, elongation 214,81 to 294,93. The composition of noodles with 9% anchovy flour fortification can be used to increase the nutritional content of noodles with physical and chemical characteristics, namely 4,08% protein content, 0,38% fat content, and 3,11% ash content. The sensory quality of noodle texture was 3,94; taste 3,32; and fragrance 4,66.