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

¹ Research Center for Appropriate Technology-BRIN, Subang, West Java, Indonesia
² Food Technology, Pasundan University, Bandung, West Java, Indonesia
³ Research Center for Food Technology and Processing-BRIN, Playen, DIY, Indonesia

^1* Corresponding author: christina_litaay@yahoo.com

Abstract

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.