Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)

Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic

Authors
Yuli Hartati, Widya Arum, Fathiyah Rusvizah, Khasanah Putri
Corresponding Author
Yuli Hartati
Available Online 19 April 2021.
DOI
https://doi.org/10.2991/assehr.k.210415.013How to use a DOI?
Keywords
Wet noodles, Cork fish bone flour, Dragon fruit, Acceptability
Abstract
Fish bones are a form of waste generated from the fish processing industry. Fish bones still contain nutrients the body needs, especially calcium. One of the fish bones that has the potential to be used in food processing is snakehead fish bones. Red dragon fruit is a fruit that contains high fiber and to determine the effect of adding cork bone meal and dragon fruit on the characteristics and acceptability of fresh noodles. The research design used a non-factorial Completely Randomized Design (CRD) with 4 formulas and 3 replications. Data analysis used Friedman test. The results showed that P1 was the most preferred formula for the panelists. Fresh noodles with the addition of snakehead fish bone meal and dragon fruit with different proportions in each treatment had a significant effect on the abilityto taste, color and aroma of fresh noodles.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Cite this article

TY  - CONF
AU  - Yuli Hartati
AU  - Widya Arum
AU  - Fathiyah Rusvizah
AU  - Khasanah Putri
PY  - 2021
DA  - 2021/04/19
TI  - Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic
BT  - Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)
PB  - Atlantis Press
SP  - 54
EP  - 57
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.210415.013
DO  - https://doi.org/10.2991/assehr.k.210415.013
ID  - Hartati2021
ER  -