F Formulation Of Sago Flour And Seaweed Combination In Making Noodles Along With It’s Quality Analysis And Public Acceptance

  • Ety Yuni Ristanti Lecturer in Department of Nutrition D-III, Health Polytechnic of Moh in Maluku, Indonesia
  • Muhamad Asrar Health Polytechnic of Moh in Maluku, Indonesia
Keywords: Formulation, Noodle, Seaweed, Sago.

Abstract

Sago flour and its processed products, including noodles, contain high carbohydrate and fiber, but have lower protein, vitamin and mineral content. Therefore, sago needs to be formulated with other ingredients, such as seaweed, in order to increase its nutritional content. The purpose of this study was to determine the effect of the formulation of sago flour and seaweed combination in the production of noodles toward its quality and public acceptance. This research was a true experiment using a Completely Randomized Design (CRD) trial with 4 treatments, 6 repetitions and using controls. Data collection on noodle qualities include water content, ash content and protein content. While the acceptability was tested by organoleptic tests conducted by panelists. Statistical analysis of nutritional quality was tested using ANOVA method and the public acceptability was tested using Friedman method. The results showed that there was an insignificant water content increment in the formulation of sago flour and seaweed combination in the production of noodles, from 26.7% to 35.68%. Meanwhile, there was a significant ash content and protein content increment with p value <α (0.05). There was an increment of ash levels from 1.61% to 2.13% and increment in protein level from 6.8% to 27.99% in the noodles. The higher the proportion of seaweed, the higher the ash content and protein noodles. The formulation of sago flour and seaweed combination in the production of noodles showed a significant effect on its public acceptability in terms of color and texture but had no effect in terms of aroma and taste. Formula F1 (75% sago flour and 25% seaweed) was the noodle that contained the highest protein and most preferred by panelists and fulfilled the quality requirements of SNI 2046-90. Sago Seaweed Noodles (Sarut Noodles) have good prospect for development in industry.

Downloads

Download data is not yet available.
Published
2018-12-30
How to Cite
Ristanti, E., & Asrar, M. (2018). F Formulation Of Sago Flour And Seaweed Combination In Making Noodles Along With It’s Quality Analysis And Public Acceptance. Proceeding 1st. International Conference Health Polytechnic of Kupang, 141-152. Retrieved from http://proceeding.poltekeskupang.ac.id/index.php/ichpk/article/view/43