The effect of addition of Fish Protein Concentrate on quality of instant sago noodle during room temperature storage
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Date
2013-02-05
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Abstract
The research was conducted in August to September 2012 at the Laboratory of Fish
Processing Technology, Food Chemistry and Food Microbiology and Biotechnology Faculty of
Fisheries and Marine Sciences, University of Riau. The purpose of this research was to investigate
the effect of addition of fish protein concentrate on quality of instant sago noodle during room
temperature storage. Sago noodle was prepared from sago flour; and fish protein concentrate (0%,
5%, 10% and 15%) was added to fortify quality characteristic of the noodle. The noodle was
evaluated for sensory quality, moisture, protein, fiber, dehydration capacity, peroxide value, and
total plate count every 0, 15, 30 and 45 days. The result indicated that the instant sago noodle
fortified with 15% fish protein concentrate was the best quality product. Moisture, protein and fiber
composition of the product at the end of 45 days storage was 12.02%, 3,73%, and 19,50%
respectively. Dehydration capacity, peroxide value and total plate count of the product at the end of
45 day storage was 48,02%, 25,61 meq/1000 gram sample, and 4,20 bacteri/gram respecively.
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Keywords
Sago Flour, Fish Protein Concentrate, Instant Sago Noodle