Characteristics of sago noodles high in protein and calcium

Abstract

AbstractFish 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.