KARAKTERISTIK FISIKO-KIMIA DAN SENSORI MI KERING DENGAN PENAMBAHAN TEPUNG IKAN MOTAN (Thynnichthys thynnoides)
Daftar Isi:
- The purpose of this research was to know the physicochemical and sensory characteristics of dry noodle with minnows carp (Thynnichthys thynnoides) fish meal addition. This research used the factorial randomized block design. The treatment was different fish meal concentration (0, 5, 10, 15,and 20%). The parameters of this research were chemical variables (water, ash, lipid, protein, carbohydrate, calcium, phosphorus content), physical variables (lightness, chroma and hue, hardness, tensile strength, elongation, water absorption) and sensoric variables (colour, aroma, taste and texture). The result showed that treatment gave signitificant effect on chemicalvariables (water, ash, lipid, protein, calcium and phosphorus content), physicalvariables (lightness, chroma and hue, hardness, tensile strength, elongation) and sensoric variables (colour, aroma, taste texture), but there were no significant effect on carbohydrate content and water absorption. The best treatment was addition ofM1 (100% wheat flour and 5% minnows carp fish meal). The concentration of water, ash, protein, lipid, carbohydrate, calcium, and phosphorus were 13.03%, 14.21%, 23.75%, 0.9%, 46.75%, 0.127%, 0.162%, respectively. The lightness, chroma, hue, hardness, tensile strength, elongation and water absorptionwere58.43%, 14.13%,71.13o, 1011.73gF, 15.93gF, 27.33%, 140.98%, respectively. Sensoric scoresfor colour, aroma, taste and texture were3.8 (rather bright yellow), 4 (notfishy), 4.08 (tastefull) and 4.08 (chewy), respectively.