Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)

Litaay, Christina; Indriati, Ashri; Mayasti, Nur Kartika Indah

doi:10.1590/fst.46720

Cited by 14 publications

(32 citation statements)

References 11 publications

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“…The results showed that the fortification of lead fish meal in sago noodles had a significant effect on the average value of protein content in sago noodles. The higher the amount of fish meal fortified in sago noodles, the higher the average protein content, because the protein content of the fish meal reaches 73.0% [ 5 ]. Furthermore, [ 12 ] stated that fish contains high protein and is composed of amino acids that the body needs for growth.…”

Section: Resultsmentioning

confidence: 99%

“…e research method includes manufacturing of lead fish meals and making sago noodles fortified fish flour. [5]).…”

Section: Methodsmentioning

confidence: 99%

“…Efforts to increase the nutritional value of sago noodles are by fortifying highly nutritious ingredients such as fish meal, which has a high nutritional content where the protein content reaches 73.0%, water content 7.12–7.88%, ash content 12.97 > 11.89%, fat content 8%, and has minerals that are important for the growth and development of the body. Among others, the fish meal contains calcium (Ca) 8397–8402 mg/kg, phosphorus (P) 169–183 mg/kg, iodine (I) 189.44–190.16 mg/kg, magnesium (Mg) 141.32–141.88 mg/kg, zinc (Zn) 152.07–153.02 mg/kg, and iron (Fe) 15.76–15.93 mg/kg; therefore this lead fish meal has the potential to be developed, as well as being able to act as a fortification of other food products based on the fish meal as an effort to increase the nutrition of protein-rich foods [ 5 ]. Fish meal from biang fish, which is an endemic fish in Riau Province contains high protein.…”

Section: Introductionmentioning

confidence: 99%

“…Among others, the sh meal contains calcium (Ca) 8397-8402 mg/kg, phosphorus (P) 169-183 mg/kg, iodine (I) 189. 44-190.16 mg/kg, magnesium (Mg) 141.32-141.88 mg/kg, zinc (Zn) 152.07-153.02 mg/ kg, and iron (Fe) 15.76-15.93 mg/kg; therefore this lead sh meal has the potential to be developed, as well as being able to act as a fortification of other food products based on the fish meal as an effort to increase the nutrition of protein-rich foods [5]. Fish meal from biang fish, which is an endemic fish in Riau Province contains high protein.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Suparmi

Sumarto

Afriana

et al. 2022

International Journal of Biomaterials

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This study aims to determine the appropriate concentration of lead fish meal for enriching the nutritional value of sago noodles favored by consumers. The method used is an experimental design using Completely Randomized (CRD) with 4 concentration levels of lead fish meal, namely, 4% without a lead fish meal (M0), 6% (M1), 8% (M2), and 10% (M3). The analysis of sago noodles was performed and proximate by the AOAC method; amino acids by HPLC; fatty acids by GC; and minerals by HPLC. The results of the showed that the study getting the best treatment was a concentration of 8% (M2) with the characteristics of whole sago noodles’ appearance: attractive, grayish-white color; a distinctive aroma of sago noodles with a hint of fish; a specific taste typical of sago noodles and fish prickly taste; delicious; slightly chewy texture. Sensory evaluation with a taste value of 8.9, an aroma of 8.6, a visual value of 8.9, and a texture value of 8.8. Its nutritional content is 5.58% protein content, air 22.35%, ash 1.69%, fat 1.41%, and carbohydrates 68.29%. The proximate values are protein 5.58%, water content 22.35%, ash 1.69%, fat content 1.41%, and carbohydrates (different) 68.29%. The mineral content is Ca.P.I, Mg, Zn, and Fe. Amino acids consist of 8 types of essential amino acids, namely, histidine, arginine, threonine, valine, alanine, methionine, isoleucine, leucine, phenylalanine, and 7 types of nonessential amino acids, namely, aspartic acid, glutamic acid, serine, glycine, tyrosine. Its fatty acid profile has 13 components of unsaturated fatty acids and 17 components of saturated fatty acids.

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Section: Resultsmentioning

confidence: 99%

“…e research method includes manufacturing of lead fish meals and making sago noodles fortified fish flour. [5]).…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Suparmi

Sumarto

Afriana

et al. 2022

International Journal of Biomaterials

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show abstract

“…The value of ash content is very high when compared with the results of noodles with added 5% seaweed flour (Eucheuma cottonii) in the study of [9]. The addition of fish meal skipjack tuna can increase the ash content [10]. According to [11], the ash content has a close relationship with the minerals found in foodstuffs.…”

Section: Figurementioning

confidence: 92%

Characteristics of sago noodles high in protein and calcium

Litaay¹,

Indriati²,

Mayasti³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Fish is an animal food with a high protein source that has many health benefits. On the other hand, sago has high carbohydrates so it has the opportunity as a substitute food ingredient, but it has low protein. To overcome this, an enrichment of protein by adding fish protein. The research aims to determine the effect of adding anchovies fish meal in improving the quality of noodles made from sago. Sago noodle quality was evaluated through nutritional composition analysis and sensory properties. Protein content (1.31-4.06%) of anchovies fish meal-added noodle samples was very high, so that it had a significantly different effect than the control (p<0.05). Ash and calcium content showed the highest value in the 7% anchovies fish meal noodle which is 3.58% and 670.39 mg, respectively. The sensory properties quality of aroma noodles was 4.50, and taste 4.30.

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Effect of Anchovies’ Fish Meal Concentration and Heat Moisture Treatment Modification Time on The Quality of Dry Noodles

Litaay,

Triyono,

Rahmisa

et al. 2023

BIO Web Conf.

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Sago a raw material for flour for noodles has the potential to be developed and becomes a challenge to be able to compete with noodles made from wheat, which is an imported ingredient. However, the use of noodles made from sago is very limited because it does not have gluten and lacks functional properties, besides that it is also low in protein. The effect of anchovies’ fish meal concentration and heat moisture treatment modification time were studied. The chemical, color, resistant starch, and acceptability of dry noodles were evaluated. The experiments were a completely randomized factorial design with two factors, namely anchovies’ fish meal concentration (0, 5, and 10%) and duration of HMT modification (24 hours and 32 hours). Each treatment was repeated three times. The concentration of anchovies’ fish meal had been significantly different on protein content, water content, color, and acceptability of dry noodles. Heat Moisture Treatment (HMT) modification duration influenced water content, color, and acceptability, but did not affect protein content. The interaction of anchovies’ fish meal with a concentration of 10% and modification time of HMT for 32 hours can increase protein content, and color, and produce highly resistant starch. The resistant starch content in dry noodles was 16.84%-25.14%. Acceptance analysis with anchovies’ fish meal concentration for 32 hours of HMT modification yielded the preferred aroma and taste values of 5.07 and 5.27, respectively.

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Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)

Cited by 14 publications

References 11 publications

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Characteristics of sago noodles high in protein and calcium

Effect of Anchovies’ Fish Meal Concentration and Heat Moisture Treatment Modification Time on The Quality of Dry Noodles

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