Abstract:
The objective of this research was to produce instant noodles made from sago starch and catfish that meets quality of instant noodle standard. The design used in this study were completely randomized design with 5 treatments and 3 replications. The treatment were SP0 (starch sago 100%), SP1 (97.5% starch sago, catfish meat 2.5%), SP2 (95% starch sago, meat catfish 5%), SP3 (92.5% starch sago, catfish meat 7.5%), SP4 (90% sago starch, meat catfish 10%) and SP5 (87.5% starch sago, catfish meat 12.5%). The data obtained were statistically analyzed using analysis of variance (ANOVA) and followed by a test using Duncan's New Multiple Range Test (DNMRT) at the level of 5%. The results show, variation of that starch sago and catfish meat significanly affect ed the moisture and protein contents, acid value and intactness. The best treatment was SP4, (sago starch 90% and 10% of catfish flesh) with a water content of 9.31%,
10.90% protein, 1.47% Numbers acid and integrity of instant noodles sago
93.85%. That meets the indonesian instant noodle standard (SNI 01- 3551- 2000).
