PENILAIAN KESIAPAN UKM PRODUSEN MI BASAH DALAM MENERAPKAN SERTIFIKASI STANDAR NASIONAL INDONESIA (SNI) 2987 : 2015 (Studi Kasus: CV. ABC)

Susanto, Danar Agus; Suef, Mokh; Karningsih, Putu Dana; Prasetya, Bambang

doi:10.31153/js.v23i3.909

Cited by 1 publication

(3 citation statements)

References 9 publications

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“…In addition, panelists will be supplied with an instrument for evaluating the product. This test was conducted by assigning random codes to the sample displayed to not influence the panelists' interpretation (Litaay et al, 2021)-the quality of wet noodles produced compared to SNI standards (Susanto et al, 2021).…”

Section: Methodsmentioning

confidence: 99%

“…Wet noodles are food items shaped like noodles that have not been dried. They are made from flour with or without other food ingredients and food additives that are allowed (Susanto et al, 2021). Wet noodles are raw noodles that endure a boiling process in boiling water before being marketed, with a water content of approximately 35%; after boiling, the water content increases to 52%.…”

Section: Introductionmentioning

confidence: 99%

“…Mackerel tuna has the benefit of being high in protein and abundant in omega-3 fatty acids, and each 100 grams contains 69.40% water, 1.50% fat, 25.00% protein, and 0.03% carbohydrates (Valentina, 2021). It is well known that protein is one of the essential nutrients for a balanced diet, where fish is a rich source of easily digestible protein that also provides polyunsaturated fatty acids, vitamins, and minerals for human nutrition (Susanto et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Mackerel Tuna Fortification for Improving Wet Noodle Quality

Holinesti,

Faridah,

Gusnita

et al. 2023

teknobuga

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Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%