Fortifikasi tepung ikan teri (Stolephorus sp.) terhadap karakteristik fisik dan mikrostruktur mi berbasis sagu Fortification of Anchovy (Stolephorus sp.) Flour on Physical Characteristics and Microstructures of Sago-Based Noodles
Article Sidebar
Accepted
13 March 2023
Published
12 April 2023
Keywords:
-
anchovy, cooking time, fortification, noodles, rehydration power
Abstract
The fortification of anchovy flour with non-gluten noodles is a form of fishery product diversification that can increase the nutritional value of noodles. This study aimed to determine the cooking time, rehydration power, chemical composition, and microstructure of sago-based noodle products fortified with anchovy flour. This research focused on the process of making noodles by fortifying anchovy flour into 100% sago flour. Anchovy flour was added at concentrations of 0, 3, 5, 7, and 9%, followed by the addition of 25% water and 2% salt. The mixture was then mixed using a mixer for 15 min, and the starch pre-gelatinization process was carried out for 30 min. The noodle strands were formed using an extruder and dried at room temperature for two days. The anchovy noodle sample was then tested with three repetitions of the physical, chemical composition, and microstructural tests. Physical characteristics showed that the fortification of anchovy flour affected cooking time ranging from 6.86-7.17 minutes, and rehydration power ranged from 80.267%-88.20%. The chemical composition of noodles fortified with anchovy flour has a protein content of 0.37%-8.59%; ash content of 3.43%-4.19%; fat content of 0.13% -1.97%, and water content of 12.01% -12.56%. The noodle microstructure shows differences such as the internal structure which is compact and slightly rough, smooth and slightly compact because there are tenuous zones, and compact and smooth.
References
Agustin, T.I. (2012). Mutu fisik dan mikrostruktur kamaboko ikan kurisi (Nemipterus nematophorus) dengan penambahan karaginan. Jurnal Pengolahan Hasil Perkanan Indonesia, 15(1), 17–26. https://doi.org/10.17844/jphpi.v15i1.5329
Agustini, T.W., & Haryati, S. (2007). The effect of different substitution meals to physical and chemical quality of instant noodles. Journal of Control Development, 11(1), 20-30.
Anam, C., & Handajani, S. (2010). Mi kering waluh (Cucurbita moschata) dengan antioksidan dan pewarna alami. Caraka Tani, 25(1), 72-78.
https://doi.org/10.20961/carakatani.v25i1.15744
Andiani, D.A., Ishartani, D., & Fauza, G. (2018). Karakteristik kimia dan fisik mi kering dengan substitusi tepung sorgum varietas numbu yang dimodifikasi dengan pregelatinisasi. Prosiding Seminar Nasional Dalam Rangka Dies Natalis UNS Ke 42 Tahun 2018, 2(1), 20-28.
Anggarini, N.H. (2015). Pengaruh substitusi tepung daging ikan gabus (Ophiocephalus striatus) terhadap nilai proksimat dan tensile strength mi kering. Jurnal Agritech, 33(4), 53-62.
Aryati, E.E., & Dharmayanti A.W.S. (2014). Manfaat ikan teri segar (Stolephorus sp) terhadap pertumbuhan tulang dan gigi. ODONTO Dental Journal, 1(2), 52-56. https://dx.doi.org/10.30659/odj.1.2.52-56
Association of Official Analytical Chemist. (2005). Official methods of analysis of the Association of Official Analytical Chemists (18th ed.).
Badan Standardisasi Nasional. (2000). Mi Instan. SNI-01-3551-2000.
Bantacut, T., & Saptana. (2014). Food politics based on composite flour industry. Forum Penelitian Agro Ekonomi, 32(1), 19-41. https://dx.doi.org/10.21082/fae.v32n1.2014
Basman, A., & Yalcin, S. (2011). Quick boiling noodle production by using infrared drying. Journal of Food Engineering, 106, 245-252, https://doi.org/10.1016/j.jfoodeng.2011.05.019
Canti, M., Fransiska, I., & Lestari, D. (2020). Karakteristik mi kering substitusi tepung terigu dengan tepung labu kuning dan tepung ikan tuna. Jurnal Aplikasi Teknologi Pangan, 9(4), 181-187. https://doi.org/10.17728/jatp.6801
Canti, M., Siswanto, M., & Lestari, D. (2022). Evaluasi kualitas mi kering dengan tepung labu kuning dan tepung ikan cakalang (Katsuwonus pelamis) sebagai substitusi sebagian tepung terigu. agriTECH, 42(1), 39-47. http://doi.org/10.22146/agritech.53807
Chhikara, N., Kushwaha, K., Jaglan, S., Sharma, P., & Panghal, A. (2019). Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles. Cereal Chemistry, 96(1), 154-161.
Collado, L.S., Mabesa, L.B., Oates, C.G., & Corse, H. (2001). Bihon type noodles from heat-moisture-treated sweet potato starch. Journal Food Sci, 66(4), 604-609. https://doi.org/10.1111/j.1365-2621.2001.tb04608.x
Corapci, B., & Guneri, N. (2020). Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze-dried and rehydrated rainbow trout (Oncorhynchus mykiss walbaum, 1792) mince. Food Science and Technology (Campinas), 40(Suppl. 1), 163-169. https://doi.org/10.1590/fst.08419
Darlan, A. (2012). Fortifikasi dan ketersediaan zat besi pada bahan pangan berbasis kedelai dengan menggunakan fortifikan FeSO4.7H2O. Campuran FeSO4.7H2O Na2H2EDTA.2H2O dan NaFeEDTA. [tesis]. Universitas Indonesia
Ghaisany, T., Liviawaty, E., Rochima, E., & Afrianto, E. (2018). Fortification of indian anchovy fish flour as a source of protein and calcium for preferences level flat rice noodles. Global Scientific Journal, 6(10), 27-36.
Helmiyati, S., Yuliati, E., Pamungkas, N.P., & Hendrata, N.Y. (2018). Fortifikasi Pangan Berbasis Sumberdaya Nusantara. UGM Press.
Hemar, Y., Hall, C.E., Munro, P.A., & Singh, H. (2002). Small and large deformation rheology and microstructure of κ-carrageenan gels containing commercial milk protein products. Journal Int. Dairy, 12(4), 371-381. https://doi.org/10.1016/S0958-6946(02)00032-8
Irsalina, R., Lestari, S.D., & Herpandi. (2016). Karakteristik fisiko-kimia dan sensori mi kering dengan penambahan tepung ikan motan (Thynnichthys thynnoides). Jurnal Teknologi Hasil Perikanan, 5(1), 32–42. https://doi.org/10.36706/fishtech.v5i1.3516
Kencana, I.P., Darmanto, Y.S., & Sumardianto. (2018). Pengaruh penambahan lumatan daging ikan kembung (Rastrelliger sp.), nila (Oreochromis niloticus), dan bandeng (Chanos chanos forsk) terhadap karakteristik mi kering tersubstitusi mocaf. Jurnal Ilmu Pangan dan Hasil Pertanian, 2(1), 53-62. https://doi.org/10.26877/jiphp.v2i1.2300
Litaay, C. (2012). Fortifikasi tepung ikan cakalang (Katsuwonus pelamis) terhadap karakteristik mi sagu. [tesis]. Institut Pertanian Bogor.
Litaay, C., Indriati, A., & Mayasti, N. K. I. (2022). Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis). Food Science and Technology (Campinas), 42, e46720. http://dx.doi. org/10.1590/fst.46720
Mandiri, R.T., Purnamayati, L., & Fahmi, A.S. (2022). Karakteristik cone es krim berbasis tepung cangkang udang dengan konsentrasi karagenan yang berbeda. Journal Pengolahan Hasil Perikanan Indonesia, 25(2), 202-213. https://dx.doi.org/ 10.17844/jphpi.v25i2.40364
Marconi, E., & Messia, M.C. (2021). Pasta from non traditional materials. Cereal Foods World, 46, 522-530.
Marpaung, T.N., & Sinulingga. (2020). Pengaruh variasi suhu terhadap karakteristik struktur Kristal dan morfologi lapisan nano TiO2 pada pelapisan logam anti korosi dengan metode sol-gel spin coating. Jurnal Einstein, 8(2), 42-47.
Maruddin, F., Ratmawati, Fahrullah, & Taufik, M. (2018). Karakteristik edible film berbahan whey dangke dengan penambahan karagenan. Jurnal Veteriner, 19(2), 291-297.
Mawaddah, N., Mukhlishah, N., Rosmiati., & Mahi, F. (2021). Uji daya kembang dan uji organoleptik kerupuk ikan cakalang dengan pati yang berbeda. Jurnal Pertanian Berkelanjutan, 9(3), 181-187.
Murniyati, Subaryono, Hermana, I. (2010). Pengolahan mi yang difortifikasi dengan ikan dan ruput laut sebagai sumber protein, serat kasar, dan iodium. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 5(1), 65-76.
Murdiati, A., & Amaliah. (2013). Panduan Penyiapan Pangan Sehat Untuk Semua. Edisi 2, cetakan ke-1. Kencana Prenadamedia Group.
Mustafa, K. M., Baini, R., Lim, S. F., Rahman, M. R., Mohamaddan, S., & Hussain, H. (2019). Drying effect on the properties of traditionally processed sago starch. International Food Research Journal, 26(6), 1861-1869.
Nasution, Y. S., Hendrik., Warningsih, T. (2018). Analisis bioekonomi ikan teri nasi (Stolephorus commersonii) di Perairan Kabupaten Labuhanbatu Provinsi Sumatera Utara. Jurnal Perikanan dan Kelautan, 23(2), 38-46.
Pujiastuti, L. T. (2009). Pemanfaatan tepung rumput laut (Kappaphycus alvarezii) dalam pembuatan mi sagu. IPB.
Rahman, M. M., Gu, Y. T., Karim, M. A. (2018). Development of realistic food microstructure consedering the structural heterogenity of cells and intercellular space. Food Structure, 15, 9-16.
Rahmawati, S. C., Yunianta, Y., & Maligan, J. M. (2016). Karakteristik kimia, fisik dan organoleptik mi kering dengan penambahan kombinasi tepung ikan sidat (Anguilla bicolor). Jurnal Pangan dan Agroindustri, 4(3).
Rasulu, H., Sudarminto, S., Yuwono., Kusnadi, J. (2012). Karakteristik tepung ubi kayu terfermentasi sebagai bahan pembuatan sagu kasbi. Jurnal Teknologi Pertanian, 13(1), 1-7.
Rumapar, M. (2015). Fortifikasi tepung ikan (Decapterus sp.) pada mi basah yang menggunakan tepung sagu sebagai subtitusi tepung terigu. Majalah BIAM. 10(1), 26-36.
Safriani, N., Moulana, R., & Ferizal. (2013). Pemanfaatan pasta sukun (Artocarpus altilis) pada pembuatan mi kering. Jurnal Teknologi dan Industri Pertanian Indonesia, (5), 17-24.
Sari, A.R., & Siqhny, Z.D. (2022). Profil tekstur, daya rehidrasi, cooking loss mi kering substitusi pasta labu kuning dan pewarna alami. Jurnal AgriTechno, 15(2), 92-102.
Siriskar, D.A., Khedkar, G.D., & Lior, D. (2013). Production of salted and pressed anchovies (Stolephorus sp.) and it’s quality evaluation during storage. Journal Food Sci Technol, 50(6), 1172–1178.
Susanto, A., & Nurhikmat, A. (2008). Pengaruh proses perebusan, pengukusan dan pengepresan terhadap kualitas tepung ikan. Seminar Nasional Tahunan V Pascapanen. Hasil penelitian Perikanan dan Kelautan. UGM.
Thao, H. M., & Noomhorm, A. (2011). Physicochemical properties of sweet potato and mung bean starch and their blends for noodles production. Journal of Food Processing & Technology, 2(01), 1-9.
Toya, T., Jotaki, R., & Kato, A. (1986). Specimen Preparation in EPMA and SEM. JEOL Training Center EP Section.
Tuhumury, H.C.D., Ega, L., & Sulfiyah, P. (2020). Karakteristik fisik mi basah dengan variasi tepung terigu, tepung mocaf, dan tepung ikan tuna. The Journal of Fisheries Development, 4(1), 43 – 50.
Valentina, A., Masirah., Lailatussifa, R. (2021). Pengaruh fortifikasi jenis ikan yang berbeda terhadap tingkat kesukaan dan karakteristik fisik mi basah. Jurnal Chanos chanos, 19(1), 125-134. http://dx.doi.org/10.15578/chanos.v19i1.9610
Widaningrum, B. A., Santosa., & Endang, Y. P. (2005). Penelitian pengaruh suhu pemeraman terhadap kualitas mi sagu dan kadar resistant starch (RS). Prosiding Seminar Nosional Teknologi lnovatif Pascapanen untuk Pengembangan lndustri Berbasis Pertanian. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian.
Wood, J. A. (2009). Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science, 49(1), 128-133.
Yadav, B. S., Ritika, B. Y., Kumari, M., & Khatkar, B. S. (2014). Studies on suitability of wheat flour bends with sweet potato, colocasia and water chesnut flours for noodle making. Food Science and Technology, 57, 352-358.
Yazar, G., Duvarci, O. C., Tavman, S., & Kokini, J. L. (2017). LAOS behavior of the two main gluten fractions: gliadin and glutenin. Journal of Cereal Science, 77: 201-210. https://doi.org/10.1016/j.jcs.2017.08.014.
Zheng, B., Zhao, H., Zhou, Q., Cai, J., Wang, X., Cao, W., Dai, T., & Jiang, D. (2020). Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties. Agronomy Journal, 112: 1921- 1929. https://doi.org/10.1002/agj2.20127.
Zuhri, N.M., Swastawati, F., & Wijayanti, I. (2014). Pengkayaan kualitas mi kering dengan penambahan tepung daging ikan lele dumbo (Clarias gariepinus) sebagai sumber protein. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4), 119-126.
Agustini, T.W., & Haryati, S. (2007). The effect of different substitution meals to physical and chemical quality of instant noodles. Journal of Control Development, 11(1), 20-30.
Anam, C., & Handajani, S. (2010). Mi kering waluh (Cucurbita moschata) dengan antioksidan dan pewarna alami. Caraka Tani, 25(1), 72-78.
https://doi.org/10.20961/carakatani.v25i1.15744
Andiani, D.A., Ishartani, D., & Fauza, G. (2018). Karakteristik kimia dan fisik mi kering dengan substitusi tepung sorgum varietas numbu yang dimodifikasi dengan pregelatinisasi. Prosiding Seminar Nasional Dalam Rangka Dies Natalis UNS Ke 42 Tahun 2018, 2(1), 20-28.
Anggarini, N.H. (2015). Pengaruh substitusi tepung daging ikan gabus (Ophiocephalus striatus) terhadap nilai proksimat dan tensile strength mi kering. Jurnal Agritech, 33(4), 53-62.
Aryati, E.E., & Dharmayanti A.W.S. (2014). Manfaat ikan teri segar (Stolephorus sp) terhadap pertumbuhan tulang dan gigi. ODONTO Dental Journal, 1(2), 52-56. https://dx.doi.org/10.30659/odj.1.2.52-56
Association of Official Analytical Chemist. (2005). Official methods of analysis of the Association of Official Analytical Chemists (18th ed.).
Badan Standardisasi Nasional. (2000). Mi Instan. SNI-01-3551-2000.
Bantacut, T., & Saptana. (2014). Food politics based on composite flour industry. Forum Penelitian Agro Ekonomi, 32(1), 19-41. https://dx.doi.org/10.21082/fae.v32n1.2014
Basman, A., & Yalcin, S. (2011). Quick boiling noodle production by using infrared drying. Journal of Food Engineering, 106, 245-252, https://doi.org/10.1016/j.jfoodeng.2011.05.019
Canti, M., Fransiska, I., & Lestari, D. (2020). Karakteristik mi kering substitusi tepung terigu dengan tepung labu kuning dan tepung ikan tuna. Jurnal Aplikasi Teknologi Pangan, 9(4), 181-187. https://doi.org/10.17728/jatp.6801
Canti, M., Siswanto, M., & Lestari, D. (2022). Evaluasi kualitas mi kering dengan tepung labu kuning dan tepung ikan cakalang (Katsuwonus pelamis) sebagai substitusi sebagian tepung terigu. agriTECH, 42(1), 39-47. http://doi.org/10.22146/agritech.53807
Chhikara, N., Kushwaha, K., Jaglan, S., Sharma, P., & Panghal, A. (2019). Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles. Cereal Chemistry, 96(1), 154-161.
Collado, L.S., Mabesa, L.B., Oates, C.G., & Corse, H. (2001). Bihon type noodles from heat-moisture-treated sweet potato starch. Journal Food Sci, 66(4), 604-609. https://doi.org/10.1111/j.1365-2621.2001.tb04608.x
Corapci, B., & Guneri, N. (2020). Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze-dried and rehydrated rainbow trout (Oncorhynchus mykiss walbaum, 1792) mince. Food Science and Technology (Campinas), 40(Suppl. 1), 163-169. https://doi.org/10.1590/fst.08419
Darlan, A. (2012). Fortifikasi dan ketersediaan zat besi pada bahan pangan berbasis kedelai dengan menggunakan fortifikan FeSO4.7H2O. Campuran FeSO4.7H2O Na2H2EDTA.2H2O dan NaFeEDTA. [tesis]. Universitas Indonesia
Ghaisany, T., Liviawaty, E., Rochima, E., & Afrianto, E. (2018). Fortification of indian anchovy fish flour as a source of protein and calcium for preferences level flat rice noodles. Global Scientific Journal, 6(10), 27-36.
Helmiyati, S., Yuliati, E., Pamungkas, N.P., & Hendrata, N.Y. (2018). Fortifikasi Pangan Berbasis Sumberdaya Nusantara. UGM Press.
Hemar, Y., Hall, C.E., Munro, P.A., & Singh, H. (2002). Small and large deformation rheology and microstructure of κ-carrageenan gels containing commercial milk protein products. Journal Int. Dairy, 12(4), 371-381. https://doi.org/10.1016/S0958-6946(02)00032-8
Irsalina, R., Lestari, S.D., & Herpandi. (2016). Karakteristik fisiko-kimia dan sensori mi kering dengan penambahan tepung ikan motan (Thynnichthys thynnoides). Jurnal Teknologi Hasil Perikanan, 5(1), 32–42. https://doi.org/10.36706/fishtech.v5i1.3516
Kencana, I.P., Darmanto, Y.S., & Sumardianto. (2018). Pengaruh penambahan lumatan daging ikan kembung (Rastrelliger sp.), nila (Oreochromis niloticus), dan bandeng (Chanos chanos forsk) terhadap karakteristik mi kering tersubstitusi mocaf. Jurnal Ilmu Pangan dan Hasil Pertanian, 2(1), 53-62. https://doi.org/10.26877/jiphp.v2i1.2300
Litaay, C. (2012). Fortifikasi tepung ikan cakalang (Katsuwonus pelamis) terhadap karakteristik mi sagu. [tesis]. Institut Pertanian Bogor.
Litaay, C., Indriati, A., & Mayasti, N. K. I. (2022). Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis). Food Science and Technology (Campinas), 42, e46720. http://dx.doi. org/10.1590/fst.46720
Mandiri, R.T., Purnamayati, L., & Fahmi, A.S. (2022). Karakteristik cone es krim berbasis tepung cangkang udang dengan konsentrasi karagenan yang berbeda. Journal Pengolahan Hasil Perikanan Indonesia, 25(2), 202-213. https://dx.doi.org/ 10.17844/jphpi.v25i2.40364
Marconi, E., & Messia, M.C. (2021). Pasta from non traditional materials. Cereal Foods World, 46, 522-530.
Marpaung, T.N., & Sinulingga. (2020). Pengaruh variasi suhu terhadap karakteristik struktur Kristal dan morfologi lapisan nano TiO2 pada pelapisan logam anti korosi dengan metode sol-gel spin coating. Jurnal Einstein, 8(2), 42-47.
Maruddin, F., Ratmawati, Fahrullah, & Taufik, M. (2018). Karakteristik edible film berbahan whey dangke dengan penambahan karagenan. Jurnal Veteriner, 19(2), 291-297.
Mawaddah, N., Mukhlishah, N., Rosmiati., & Mahi, F. (2021). Uji daya kembang dan uji organoleptik kerupuk ikan cakalang dengan pati yang berbeda. Jurnal Pertanian Berkelanjutan, 9(3), 181-187.
Murniyati, Subaryono, Hermana, I. (2010). Pengolahan mi yang difortifikasi dengan ikan dan ruput laut sebagai sumber protein, serat kasar, dan iodium. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 5(1), 65-76.
Murdiati, A., & Amaliah. (2013). Panduan Penyiapan Pangan Sehat Untuk Semua. Edisi 2, cetakan ke-1. Kencana Prenadamedia Group.
Mustafa, K. M., Baini, R., Lim, S. F., Rahman, M. R., Mohamaddan, S., & Hussain, H. (2019). Drying effect on the properties of traditionally processed sago starch. International Food Research Journal, 26(6), 1861-1869.
Nasution, Y. S., Hendrik., Warningsih, T. (2018). Analisis bioekonomi ikan teri nasi (Stolephorus commersonii) di Perairan Kabupaten Labuhanbatu Provinsi Sumatera Utara. Jurnal Perikanan dan Kelautan, 23(2), 38-46.
Pujiastuti, L. T. (2009). Pemanfaatan tepung rumput laut (Kappaphycus alvarezii) dalam pembuatan mi sagu. IPB.
Rahman, M. M., Gu, Y. T., Karim, M. A. (2018). Development of realistic food microstructure consedering the structural heterogenity of cells and intercellular space. Food Structure, 15, 9-16.
Rahmawati, S. C., Yunianta, Y., & Maligan, J. M. (2016). Karakteristik kimia, fisik dan organoleptik mi kering dengan penambahan kombinasi tepung ikan sidat (Anguilla bicolor). Jurnal Pangan dan Agroindustri, 4(3).
Rasulu, H., Sudarminto, S., Yuwono., Kusnadi, J. (2012). Karakteristik tepung ubi kayu terfermentasi sebagai bahan pembuatan sagu kasbi. Jurnal Teknologi Pertanian, 13(1), 1-7.
Rumapar, M. (2015). Fortifikasi tepung ikan (Decapterus sp.) pada mi basah yang menggunakan tepung sagu sebagai subtitusi tepung terigu. Majalah BIAM. 10(1), 26-36.
Safriani, N., Moulana, R., & Ferizal. (2013). Pemanfaatan pasta sukun (Artocarpus altilis) pada pembuatan mi kering. Jurnal Teknologi dan Industri Pertanian Indonesia, (5), 17-24.
Sari, A.R., & Siqhny, Z.D. (2022). Profil tekstur, daya rehidrasi, cooking loss mi kering substitusi pasta labu kuning dan pewarna alami. Jurnal AgriTechno, 15(2), 92-102.
Siriskar, D.A., Khedkar, G.D., & Lior, D. (2013). Production of salted and pressed anchovies (Stolephorus sp.) and it’s quality evaluation during storage. Journal Food Sci Technol, 50(6), 1172–1178.
Susanto, A., & Nurhikmat, A. (2008). Pengaruh proses perebusan, pengukusan dan pengepresan terhadap kualitas tepung ikan. Seminar Nasional Tahunan V Pascapanen. Hasil penelitian Perikanan dan Kelautan. UGM.
Thao, H. M., & Noomhorm, A. (2011). Physicochemical properties of sweet potato and mung bean starch and their blends for noodles production. Journal of Food Processing & Technology, 2(01), 1-9.
Toya, T., Jotaki, R., & Kato, A. (1986). Specimen Preparation in EPMA and SEM. JEOL Training Center EP Section.
Tuhumury, H.C.D., Ega, L., & Sulfiyah, P. (2020). Karakteristik fisik mi basah dengan variasi tepung terigu, tepung mocaf, dan tepung ikan tuna. The Journal of Fisheries Development, 4(1), 43 – 50.
Valentina, A., Masirah., Lailatussifa, R. (2021). Pengaruh fortifikasi jenis ikan yang berbeda terhadap tingkat kesukaan dan karakteristik fisik mi basah. Jurnal Chanos chanos, 19(1), 125-134. http://dx.doi.org/10.15578/chanos.v19i1.9610
Widaningrum, B. A., Santosa., & Endang, Y. P. (2005). Penelitian pengaruh suhu pemeraman terhadap kualitas mi sagu dan kadar resistant starch (RS). Prosiding Seminar Nosional Teknologi lnovatif Pascapanen untuk Pengembangan lndustri Berbasis Pertanian. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian.
Wood, J. A. (2009). Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science, 49(1), 128-133.
Yadav, B. S., Ritika, B. Y., Kumari, M., & Khatkar, B. S. (2014). Studies on suitability of wheat flour bends with sweet potato, colocasia and water chesnut flours for noodle making. Food Science and Technology, 57, 352-358.
Yazar, G., Duvarci, O. C., Tavman, S., & Kokini, J. L. (2017). LAOS behavior of the two main gluten fractions: gliadin and glutenin. Journal of Cereal Science, 77: 201-210. https://doi.org/10.1016/j.jcs.2017.08.014.
Zheng, B., Zhao, H., Zhou, Q., Cai, J., Wang, X., Cao, W., Dai, T., & Jiang, D. (2020). Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties. Agronomy Journal, 112: 1921- 1929. https://doi.org/10.1002/agj2.20127.
Zuhri, N.M., Swastawati, F., & Wijayanti, I. (2014). Pengkayaan kualitas mi kering dengan penambahan tepung daging ikan lele dumbo (Clarias gariepinus) sebagai sumber protein. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4), 119-126.
Authors
LitaayC., MutiaraT. A., IndriatiA., NoviantiF., NurainiL., & RahmanN. (2023). Fortifikasi tepung ikan teri (Stolephorus sp.) terhadap karakteristik fisik dan mikrostruktur mi berbasis sagu: Fortification of Anchovy (Stolephorus sp.) Flour on Physical Characteristics and Microstructures of Sago-Based Noodles. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 127-138. https://doi.org/10.17844/jphpi.v26i1.45159
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
