The effect of addition of Fish Protein Concentrate on quality of instant sago noodle during room temperature storage

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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.



Sago Flour, Fish Protein Concentrate, Instant Sago Noodle