Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic
Yuli Hartati, Widya Arum, Fathiyah Rusvizah, Khasanah Putri
Available Online 19 April 2021.
- https://doi.org/10.2991/assehr.k.210415.013How to use a DOI?
- Wet noodles, Cork fish bone flour, Dragon fruit, Acceptability
- 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.
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 -