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Pengaruh Perbandingan Ikan Wader (Rasbora jacobsoni) dan Tepung Terigu Terhadap Mutu Fisikokimia Mi Kering

The current consumption pattern of the Indonesian people makes noodle products a complementary food or substitute for rice. This has a big influence on the nutritional status of the community, such as protein deficiency. The level of consumption of animal protein in Indonesia is still relatively low. Wader fish protein content of 14.88% is suitable for food raw materials for dry noodle products. Dry noodles are the most popular food in Indonesia. The purpose of this study was to determine the effect of the wader fish comparison level on the physicochemical quality of dry noodles as well as yield and swelling power. Dry noodle formulation with the ratio of wader fish:wheat flour 0:100, 20:80, 25:75, 30:70, 35:65. Analysis of dry noodles included yield, swelling power, moisture content, fat, protein, ash, acid insoluble ash, and carbohydrates. The results of the ANOVA analysis showed that the ratio of wader fish meat and wheat flour significantly affected the calculation of yield, water content, fat content, protein content, ash content, and carbohydrate content, but had no significant effect on acid insoluble ash content. The best weight results were obtained from a comparison of the concentrations of wader fish and wheat flour at 25:75 with a yield value of 60,268%, swellability of 120,000%, moisture content of 11,130%, fat content of 1,601%, protein content of 13,551 %, 2,124% ash content, 0,015