Preview
Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP)
Abstract
Noodles are a type of food that are liked by all groups and are often used as an alternative to rice substitutes. The protein nutritional content in noodle products is very low; therefore, it is necessary to add a high protein composition, one of which can come from various types of fish. A weakness of fish-based noodles is their physical characteristics, which are prone to breaking and lack chewiness, making them less favored by consumers. Therefore, it is necessary to use stabilizing agents such as Egg White Powder (EWP). This study aimed to determine the best fish flour for wet noodles, based on physicochemical characteristics and consumer preferences. The research method used was a completely randomized design (CRD) with different fish treatments: control, long-jawed mackerel (Rastrelliger sp.), Bombay-duck (Harpodonen nehereus), mackerel tuna (Euthynnus affinis), and Pangas catfish (Pangasius sp.). The tested parameters were sensory, proximate, and physical. Noodles with different types of fish contained water contents of 51.5-76.65%, protein 4.40-17.21, fat 0.20-6.53%, ash 1-2.82%, cooking loss 3.5-8.25%, rehydration capacity 35-65.24%, cooking time 75.75-115.28 seconds; elasticity 11.38-29.79%, and hardness value 881.40-4155.01 gf. The type of fish most favored as the main ingredient for wet noodles, based on the acceptance level of the panelists, was mackerel tuna. The use of fish as raw material can enhance the nutritional value of wet noodles.
References
AOAC. (2005). Official Methods of Analysis (AOAC) (W. Horwitz & G. Latimer (eds.); 18th ed.). AOAC International.
Afrianty, T., Sumartini., Syafrianti, R., Jayadi, A., & Amalia, R. A. (2022 Desember 08). Pengaruh jenis ikan berbeda terhadap karakteristik fisik dan nutrisi mi basah. [Conference session]. Seminar Nasional Teknologi, Sains dan Humaniora 2022 (SemanTECH2022), Gorontalo, Indonesia. Prosiding SEMANTECH.
Ariyani, F., Barokah, G. R., & Wibowo, S. (2023). Bombay duck (Harpodon nehereus) natural formaldehyde levels and changes during frozen storage. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/1137/1/012031
Basman, A., & Yalcin, S. (2011). Quick-boiling noodle production by using infrared drying. Journal of Food Engineering, 106(3), 245–252. https://doi.org/10.1016/j.jfoodeng.2011.05.019
Benjakul, S.,Visessanguan,W.,Tueksuban, J.,& Tanaka,M.(2004). Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocolloids, 18(3), 395–401. https://doi.org/10.1016/S0268-005X(03)00127-9
Billina, A., Waluyo, S., & Suhandy, D.(2014). Kajian sifat fisik mi basah dengan penambahan rumput laut. Jurnal Teknik Pertanian Lampung, 4(2), 109–116.
[BSN] Badan Standarisasi Nasional. (2015). Pedoman Pengujian Sensori Pada Produk Perikanan. SNI 2346-2015. Badan Standarisasi Nasional.
Canti,M.,Siswanto,M.,& Lestari,D.(2022). Evaluasi kualitas ki kering dengan tepung labu kuning dan tepung ikan cakalang (Katsuwonus pelamis) sebagai substitusi sebagian tepung terigu. agritech, 42(1), 39-47
Chudasama, B. G., Dave,T. H., & Bhola, D. V. (2018). Comparative study of quality changes in physicochemical and sensory characteristics of iced and refrigerated chilled store Indian Mackerel (Rastrelliger kanagurta). Journal of Entomology and Zoology Studies, 6(4), 533-537
Cilia, Muskita, W. H., & Kurnia, A. (2016). Pengaruh penggunaan tepung ikan layang (Decapterus russelli) dengan tepung ikan tongkol ( Euthynnus affinis ) dalam pakan terhadap pertumbuhan dan tingkat kelangsungan hidup juvenil udang vaname ( Litopenaeus vannamei ). Media Akuatika, 1(4), 177–186.
De Garmo, E.D., Sullivan, W.G., dan J.R Canada.(1984). Engineering Economy. Milan Publishing Company. New York.
Detchewa,P.,& Naivikul,O.(2020). Effect of egg white protein powder on the textural properties, cooking qualities and sensory evaluation of gluten-free rice spaghetti. Agricultural and Food Sciences, 11(2), 37-46.
Hafiludin. (2011). Karakteristik Progsimat dan Kandungan Senyawa Kimia Daging Putih dan Daging Merah Ikan Tongkol (Euthynnus affinis). Jurnal Kelautan. 4(1),1-10
Hajidoun HA & Jafarpour A.(2013). The Influence of Chitosan on Textural Properties of Common Carp (Cyprinus carpio) Surimi. Journal Food Process technology,4(5), 1-5
Hizbullah, H. H., Sari, N. K., Nurhayati, T., & Nurilmala, M. (2019). Quality changes of little tuna fillet (Euthynnus affinis) during chilling temperature storage. IOP Conference Series: Earth and Environmental Science, 404(1), 1-14. https://doi.org/10.1088/1755-1315/404/1/012015
Hutahaean, C., Sumartini, Haryanti, L., Zai, R. (2022 Desember 08). Pengaruh zat pengental terhadap karakteristik fisik dan hedonik mi basah rumput laut (Euchema cottoni). [Conference session]. Seminar Nasional Teknologi, Sains dan Humaniora 2022 (SemanTECH2022), Gorontalo, Indonesia. Prosiding SEMANTECH.
Januarita, J. V., Ishartani, D., Setiaboma, W., & Kristanti, D. (2022). Nilai gizi dan profil asam amino ikan etong (Abalistes stellaris) dan ikan tongkol (Euthynnus affinis). Agrointek : Jurnal Teknologi Industri Pertanian, 16(2), 213–220. https://doi.org/10.21107/agrointek.v16i2.12051
Kannaiyan, S. K., Bagthasingh, C., Vetri, V., Aran, S. S., & Venkatachalam, K. (2019). Nutritional, textural and quality attributes of white and dark muscles of little tuna (Euthynnus affinis). Indian Journal of Geo-Marine Sciences, 48(2), 205–211.
Koh, W. Y., Matanjun, P., Lim, X. X., & Kobun, R. (2022). Sensory, physicochemical, and cooking qualities of instant noodles incorporated with red seaweed (Eucheuma denticulatum). Foods, 11(2669), 1-19. https://doi.org/10.3390/foods11172669
Kristiningsih, A., Wittriansyah, K., Utami, S. W., & Purwaningrum, S. (2022). Effect of addition of carrageenan concentration on quality of breadfruit (Artocarpus atili) and cannabis (Canna edulis) wet noodles. Jurnal Agroindustri, 12(1), 39–47. https://doi.org/10.31186/j.agroindustri.12.1.39-47
Lastri, D. R., & Putra, Y. P. (2020). Karakterisasi mutu fisik dan makronutrisi fillet ikan jebung (Abalistes stellaris). Manfish Journal, 1(01), 15–20. https://doi.org/10.31573/manfish.v1i01.30
Lin, H. T. V., Chen, G. W., Chang, K. L. B., Bo, Y. J., & Sung, W. C. (2023). Comparison of physicochemical properties of noodles fortified with commercial calcium salts versus calcium citrate from oyster shells. Foods, 12(14), 2669. https://doi.org/10.3390/foods12142696
Litaay, C., Indriati, A., & Mayasti, N. K. I. (2022). Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis). Food Science and Technology (Brazil), 42, 1–7. https://doi.org/10.1590/fst.46720
Litaay, C., Mutiara, T. A., Indriati, A., Novianti, F., Nuraini, L., & Rahman, N. (2023). Fortifikasi tepung ikan teri (Stolephorus sp.) terhadap karakteristik fisik dan mikrostruktur mi berbasis sagu. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 127–138. https://doi.org/10.17844/jphpi.v26i1.45159
Matondang, S.E.(2022). Comparison of Protein Levels in Freshwater Fish and Saltwater Fish. Current Research In Chemistry Education , 1 (1), 1-10
Mukundan, M. K., Arul James, M., Radhakrishnan, A. G., & Antony, P. D. (1979). Red and white meat of tuna (Euthynnus affinis); their biochemical role and nutritional quality. Fishery Technology, 16(2), 77–82.
Muttaqin, B., Surti, T., & Wijayanti, I. (2016). Pengaruh konsentrasi egg white powder (EWP) terhadap kualitas bakso dari ikan lele, bandeng, dan kembung. Jurnal Pengolahan & Bioteknologi Hasil Perikanan, 4(1), 1–23.
Ntau, L.A., Labatjo, R., & Arbie, F. Y. (2022). Uji sifat kimia pada mi basah yang telah disubsitusi dengan tepung ikan kembung (Rastrelliger sp.). Jambura Journal, 4(1), 397-405.
Nurfina, Sumartini, & Situmorang, P. (2022 Desember 08). Fortifikasi tepung tulang ikan tenggiri (Scomberomorus commerson) pada mi basah dengan variasi penggunaan bahan tambahan pangan terhadap karakteristik fisik dan sensori mi basah. [Conference session]. Seminar Nasional Teknologi, Sains dan Humaniora 2022 (SemanTECH2022), Gorontalo, Indonesia. Prosiding SEMANTECH.
Pambudi, T. A., Danuwari, L., Fauzi, A., & Yuniarti, S. (2021). Pemanfaatan ikan tongkol (Euthynnus sp.) dalam pembuatan mi sebagai upaya peningkatan ekonomi kreatif. Jurnal Masyarakat Mandiri, 5(2), 596–605.
Prayitno, S., Patria, D., Mardiana, N., Utami, D., Kusumawati, R., Rochma, N., & Niam, M. (2022). Fortification of Moringa oleifera flour on quality of wet noodle. Food Science and Technology Journal, 4(2), 63–70.
Rahayu, N. P. (2015). Karakteristik mi kering yang disubtitusikan tepung gayam (Inocarpus edulis). [Skripsi]. Jember, Universitas Jember.
Ramadhani, W.P., Verawati, B., & Rizqi, E.R. (2023). Formulasi ikan patin dan tepung daun kelor tinggi protein dan zat besi pada siomay sebagai pangan jajanan untuk anak sekolah dasar (6-12 tahun). Jurnal Kesehatan Terpadu, 2(2), 39-58
Rani, P., Kumar, P. P. N. V., Rao, K. R., & Shameem, U. (2016). Proximate compounds. International Journal of Fisheries and Aquatic Studies, 4(6), 308–313.
Rauf, R.,& Muna,Z.(2018). Elongation, cooking loss and acceptance of wet noodles substituted with fennel leaves flour. The 2nd International Conference on Technology, Education, and Social Science, 39-45.
Risti & Rahayuni. (2013). Pengaruh penambahan telur terhadap kadar protein, serat, tingkat kekenyalan dan penerimaan mi basah bebas gluten berbahan baku tepung komposit. (tepung komposit : tepung mocaf, tapioka dan maizena). Journal of Nutrition College, 2(4), 696–703.
Rohmah, S.A., Hapsari, D. R., & Puspasari, E. (2024). Kajian pustaka: penggunaan ikan kembung sebagai upaya peningkatan kadar protein produk. Karimah Tauhid, 3(10), 11564-11572.
Rumapar, M. (2015). Fortifikasi tepung ikan (Decapterus sp) pada mi basah yang menggunakan tepung sagu sebagai subtitusi tepung terigu. Balai Standarisasi Ambon, 11(1), 1–10.
Rustanti, N., Murwani, R., & Anwar, S. (2011). Acceptability and nutrient content of wet noodles fortified with inorganic or organic iron and provitamin a from pumpkin (Cucurbita moschata). Media Medika Indonesiana, 45(3), 6–11.
Santoso, S. I., Susanti, S., Risqiati, H., Setiadi, A., & Nurfadillah, S. (2018). Potensi usaha mi bayam sebagai diversifikasi produk mi sehat. Jurnal Aplikasi Teknologi Pangan, 7(3), 127–131. https://doi.org/10.17728/jatp.2690
Sarie, O.T.,Asikin, A.N.,& Kusumaningrum,I.(2018). Pengaruh perbedaan jenis ikan terhadap karakteristik gel surimi. Zira'ah, 43(3), 266-272
Setyani, S., Sussi, A & Florentina. (2017). Substitusi tepung tempe jagung pada pembuatan mi basah. Jurnal Teknologi Industri & Hasil Pertanian 22(1): 1-10.
Sokamte, T. A., Mbougueng, P. D., Mohammadou, B. A., Tatsadjieu, N. L., & Sachindra, N. M. (2020). Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus. Scientific African, 9, e00534. https://doi.org/10.1016/j.sciaf.2020.e00534
Susanti, L., Zuki, M., & Syaputra, F. (2011).Pembuatan mi basah berkalsium dengan penambahan tulang ikan tenggiri (Scomberomorus lineolatus). Jurnal Agroindustri, 1(1), 35–44. https://doi.org/10.31186/j.agroind.1.1.35-44
Tee, E. S., Siti Mizura, S., Kuladevan, R., Young, S. I., Khor, S. C., & Chin, S. K. (1989). Nutrient composition of malaysian freshwater fishes. Proc Nutr Soc Mal, 4, 63–73.
Tuhumury, H. C. D., Ega, L., & Sulfiyah, D. P. (2020). Karakteristik fisik mi basah dengan variasi tepung terigu, tepung mocaf, dan tepung ikan tuna. In The Journal of Fisheries Development, 4(1), 43-50.
Wahyudi. (2018). Optimasi rasio tepung terigu, tepung pisang dan tepung umbi talas serta zat aditif pada pembuatan mi basah. AGRITEPA, 4(2), 144-158.
Widatmoko, R. B., & Estiasih, T. (2015). Karakteristik fisikokimia dan organoleptik mi kering berbasis tepung ubi jalar ungu pada berbagai tingkat penambahan gluten. Jurnal Pangan dan Agroindustri, 3(4), 1386–1392.
Wulandari, D., Sumartini, Harefa, M. I., Rivaldi, T., & Amalia, A. R. (2022, Desember 08). Pengaruh bahan tambahan pangan terhadap karakteristik fisik dansensori mi basah ikan patin (Pangasianodon hypophthalmus) [Conference session]. Seminar Nasional Teknologi, Sains dan Humaniora 2022 (SemanTECH2022), Gorontalo, Indonesia. Prosiding SEMANTECH. https://doi.org/10.30869/semantech.v4i1.1077
Xie, L., Nishijima, N., Oda, Y., Handa, A., Majumder, K., Xu, C, & Zhang,Y.(2020). Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta. LWT - Food Science and Technology, 122, 1-7.
Afrianty, T., Sumartini., Syafrianti, R., Jayadi, A., & Amalia, R. A. (2022 Desember 08). Pengaruh jenis ikan berbeda terhadap karakteristik fisik dan nutrisi mi basah. [Conference session]. Seminar Nasional Teknologi, Sains dan Humaniora 2022 (SemanTECH2022), Gorontalo, Indonesia. Prosiding SEMANTECH.
Ariyani, F., Barokah, G. R., & Wibowo, S. (2023). Bombay duck (Harpodon nehereus) natural formaldehyde levels and changes during frozen storage. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/1137/1/012031
Basman, A., & Yalcin, S. (2011). Quick-boiling noodle production by using infrared drying. Journal of Food Engineering, 106(3), 245–252. https://doi.org/10.1016/j.jfoodeng.2011.05.019
Benjakul, S.,Visessanguan,W.,Tueksuban, J.,& Tanaka,M.(2004). Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocolloids, 18(3), 395–401. https://doi.org/10.1016/S0268-005X(03)00127-9
Billina, A., Waluyo, S., & Suhandy, D.(2014). Kajian sifat fisik mi basah dengan penambahan rumput laut. Jurnal Teknik Pertanian Lampung, 4(2), 109–116.
[BSN] Badan Standarisasi Nasional. (2015). Pedoman Pengujian Sensori Pada Produk Perikanan. SNI 2346-2015. Badan Standarisasi Nasional.
Canti,M.,Siswanto,M.,& Lestari,D.(2022). Evaluasi kualitas ki kering dengan tepung labu kuning dan tepung ikan cakalang (Katsuwonus pelamis) sebagai substitusi sebagian tepung terigu. agritech, 42(1), 39-47
Chudasama, B. G., Dave,T. H., & Bhola, D. V. (2018). Comparative study of quality changes in physicochemical and sensory characteristics of iced and refrigerated chilled store Indian Mackerel (Rastrelliger kanagurta). Journal of Entomology and Zoology Studies, 6(4), 533-537
Cilia, Muskita, W. H., & Kurnia, A. (2016). Pengaruh penggunaan tepung ikan layang (Decapterus russelli) dengan tepung ikan tongkol ( Euthynnus affinis ) dalam pakan terhadap pertumbuhan dan tingkat kelangsungan hidup juvenil udang vaname ( Litopenaeus vannamei ). Media Akuatika, 1(4), 177–186.
De Garmo, E.D., Sullivan, W.G., dan J.R Canada.(1984). Engineering Economy. Milan Publishing Company. New York.
Detchewa,P.,& Naivikul,O.(2020). Effect of egg white protein powder on the textural properties, cooking qualities and sensory evaluation of gluten-free rice spaghetti. Agricultural and Food Sciences, 11(2), 37-46.
Hafiludin. (2011). Karakteristik Progsimat dan Kandungan Senyawa Kimia Daging Putih dan Daging Merah Ikan Tongkol (Euthynnus affinis). Jurnal Kelautan. 4(1),1-10
Hajidoun HA & Jafarpour A.(2013). The Influence of Chitosan on Textural Properties of Common Carp (Cyprinus carpio) Surimi. Journal Food Process technology,4(5), 1-5
Hizbullah, H. H., Sari, N. K., Nurhayati, T., & Nurilmala, M. (2019). Quality changes of little tuna fillet (Euthynnus affinis) during chilling temperature storage. IOP Conference Series: Earth and Environmental Science, 404(1), 1-14. https://doi.org/10.1088/1755-1315/404/1/012015
Hutahaean, C., Sumartini, Haryanti, L., Zai, R. (2022 Desember 08). Pengaruh zat pengental terhadap karakteristik fisik dan hedonik mi basah rumput laut (Euchema cottoni). [Conference session]. Seminar Nasional Teknologi, Sains dan Humaniora 2022 (SemanTECH2022), Gorontalo, Indonesia. Prosiding SEMANTECH.
Januarita, J. V., Ishartani, D., Setiaboma, W., & Kristanti, D. (2022). Nilai gizi dan profil asam amino ikan etong (Abalistes stellaris) dan ikan tongkol (Euthynnus affinis). Agrointek : Jurnal Teknologi Industri Pertanian, 16(2), 213–220. https://doi.org/10.21107/agrointek.v16i2.12051
Kannaiyan, S. K., Bagthasingh, C., Vetri, V., Aran, S. S., & Venkatachalam, K. (2019). Nutritional, textural and quality attributes of white and dark muscles of little tuna (Euthynnus affinis). Indian Journal of Geo-Marine Sciences, 48(2), 205–211.
Koh, W. Y., Matanjun, P., Lim, X. X., & Kobun, R. (2022). Sensory, physicochemical, and cooking qualities of instant noodles incorporated with red seaweed (Eucheuma denticulatum). Foods, 11(2669), 1-19. https://doi.org/10.3390/foods11172669
Kristiningsih, A., Wittriansyah, K., Utami, S. W., & Purwaningrum, S. (2022). Effect of addition of carrageenan concentration on quality of breadfruit (Artocarpus atili) and cannabis (Canna edulis) wet noodles. Jurnal Agroindustri, 12(1), 39–47. https://doi.org/10.31186/j.agroindustri.12.1.39-47
Lastri, D. R., & Putra, Y. P. (2020). Karakterisasi mutu fisik dan makronutrisi fillet ikan jebung (Abalistes stellaris). Manfish Journal, 1(01), 15–20. https://doi.org/10.31573/manfish.v1i01.30
Lin, H. T. V., Chen, G. W., Chang, K. L. B., Bo, Y. J., & Sung, W. C. (2023). Comparison of physicochemical properties of noodles fortified with commercial calcium salts versus calcium citrate from oyster shells. Foods, 12(14), 2669. https://doi.org/10.3390/foods12142696
Litaay, C., Indriati, A., & Mayasti, N. K. I. (2022). Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis). Food Science and Technology (Brazil), 42, 1–7. https://doi.org/10.1590/fst.46720
Litaay, C., Mutiara, T. A., Indriati, A., Novianti, F., Nuraini, L., & Rahman, N. (2023). Fortifikasi tepung ikan teri (Stolephorus sp.) terhadap karakteristik fisik dan mikrostruktur mi berbasis sagu. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 127–138. https://doi.org/10.17844/jphpi.v26i1.45159
Matondang, S.E.(2022). Comparison of Protein Levels in Freshwater Fish and Saltwater Fish. Current Research In Chemistry Education , 1 (1), 1-10
Mukundan, M. K., Arul James, M., Radhakrishnan, A. G., & Antony, P. D. (1979). Red and white meat of tuna (Euthynnus affinis); their biochemical role and nutritional quality. Fishery Technology, 16(2), 77–82.
Muttaqin, B., Surti, T., & Wijayanti, I. (2016). Pengaruh konsentrasi egg white powder (EWP) terhadap kualitas bakso dari ikan lele, bandeng, dan kembung. Jurnal Pengolahan & Bioteknologi Hasil Perikanan, 4(1), 1–23.
Ntau, L.A., Labatjo, R., & Arbie, F. Y. (2022). Uji sifat kimia pada mi basah yang telah disubsitusi dengan tepung ikan kembung (Rastrelliger sp.). Jambura Journal, 4(1), 397-405.
Nurfina, Sumartini, & Situmorang, P. (2022 Desember 08). Fortifikasi tepung tulang ikan tenggiri (Scomberomorus commerson) pada mi basah dengan variasi penggunaan bahan tambahan pangan terhadap karakteristik fisik dan sensori mi basah. [Conference session]. Seminar Nasional Teknologi, Sains dan Humaniora 2022 (SemanTECH2022), Gorontalo, Indonesia. Prosiding SEMANTECH.
Pambudi, T. A., Danuwari, L., Fauzi, A., & Yuniarti, S. (2021). Pemanfaatan ikan tongkol (Euthynnus sp.) dalam pembuatan mi sebagai upaya peningkatan ekonomi kreatif. Jurnal Masyarakat Mandiri, 5(2), 596–605.
Prayitno, S., Patria, D., Mardiana, N., Utami, D., Kusumawati, R., Rochma, N., & Niam, M. (2022). Fortification of Moringa oleifera flour on quality of wet noodle. Food Science and Technology Journal, 4(2), 63–70.
Rahayu, N. P. (2015). Karakteristik mi kering yang disubtitusikan tepung gayam (Inocarpus edulis). [Skripsi]. Jember, Universitas Jember.
Ramadhani, W.P., Verawati, B., & Rizqi, E.R. (2023). Formulasi ikan patin dan tepung daun kelor tinggi protein dan zat besi pada siomay sebagai pangan jajanan untuk anak sekolah dasar (6-12 tahun). Jurnal Kesehatan Terpadu, 2(2), 39-58
Rani, P., Kumar, P. P. N. V., Rao, K. R., & Shameem, U. (2016). Proximate compounds. International Journal of Fisheries and Aquatic Studies, 4(6), 308–313.
Rauf, R.,& Muna,Z.(2018). Elongation, cooking loss and acceptance of wet noodles substituted with fennel leaves flour. The 2nd International Conference on Technology, Education, and Social Science, 39-45.
Risti & Rahayuni. (2013). Pengaruh penambahan telur terhadap kadar protein, serat, tingkat kekenyalan dan penerimaan mi basah bebas gluten berbahan baku tepung komposit. (tepung komposit : tepung mocaf, tapioka dan maizena). Journal of Nutrition College, 2(4), 696–703.
Rohmah, S.A., Hapsari, D. R., & Puspasari, E. (2024). Kajian pustaka: penggunaan ikan kembung sebagai upaya peningkatan kadar protein produk. Karimah Tauhid, 3(10), 11564-11572.
Rumapar, M. (2015). Fortifikasi tepung ikan (Decapterus sp) pada mi basah yang menggunakan tepung sagu sebagai subtitusi tepung terigu. Balai Standarisasi Ambon, 11(1), 1–10.
Rustanti, N., Murwani, R., & Anwar, S. (2011). Acceptability and nutrient content of wet noodles fortified with inorganic or organic iron and provitamin a from pumpkin (Cucurbita moschata). Media Medika Indonesiana, 45(3), 6–11.
Santoso, S. I., Susanti, S., Risqiati, H., Setiadi, A., & Nurfadillah, S. (2018). Potensi usaha mi bayam sebagai diversifikasi produk mi sehat. Jurnal Aplikasi Teknologi Pangan, 7(3), 127–131. https://doi.org/10.17728/jatp.2690
Sarie, O.T.,Asikin, A.N.,& Kusumaningrum,I.(2018). Pengaruh perbedaan jenis ikan terhadap karakteristik gel surimi. Zira'ah, 43(3), 266-272
Setyani, S., Sussi, A & Florentina. (2017). Substitusi tepung tempe jagung pada pembuatan mi basah. Jurnal Teknologi Industri & Hasil Pertanian 22(1): 1-10.
Sokamte, T. A., Mbougueng, P. D., Mohammadou, B. A., Tatsadjieu, N. L., & Sachindra, N. M. (2020). Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus. Scientific African, 9, e00534. https://doi.org/10.1016/j.sciaf.2020.e00534
Susanti, L., Zuki, M., & Syaputra, F. (2011).Pembuatan mi basah berkalsium dengan penambahan tulang ikan tenggiri (Scomberomorus lineolatus). Jurnal Agroindustri, 1(1), 35–44. https://doi.org/10.31186/j.agroind.1.1.35-44
Tee, E. S., Siti Mizura, S., Kuladevan, R., Young, S. I., Khor, S. C., & Chin, S. K. (1989). Nutrient composition of malaysian freshwater fishes. Proc Nutr Soc Mal, 4, 63–73.
Tuhumury, H. C. D., Ega, L., & Sulfiyah, D. P. (2020). Karakteristik fisik mi basah dengan variasi tepung terigu, tepung mocaf, dan tepung ikan tuna. In The Journal of Fisheries Development, 4(1), 43-50.
Wahyudi. (2018). Optimasi rasio tepung terigu, tepung pisang dan tepung umbi talas serta zat aditif pada pembuatan mi basah. AGRITEPA, 4(2), 144-158.
Widatmoko, R. B., & Estiasih, T. (2015). Karakteristik fisikokimia dan organoleptik mi kering berbasis tepung ubi jalar ungu pada berbagai tingkat penambahan gluten. Jurnal Pangan dan Agroindustri, 3(4), 1386–1392.
Wulandari, D., Sumartini, Harefa, M. I., Rivaldi, T., & Amalia, A. R. (2022, Desember 08). Pengaruh bahan tambahan pangan terhadap karakteristik fisik dansensori mi basah ikan patin (Pangasianodon hypophthalmus) [Conference session]. Seminar Nasional Teknologi, Sains dan Humaniora 2022 (SemanTECH2022), Gorontalo, Indonesia. Prosiding SEMANTECH. https://doi.org/10.30869/semantech.v4i1.1077
Xie, L., Nishijima, N., Oda, Y., Handa, A., Majumder, K., Xu, C, & Zhang,Y.(2020). Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta. LWT - Food Science and Technology, 122, 1-7.
Authors
Amalia A. R., Sumartini S., Azka A., Ratrinia P. W., Suryono M., Saputra E. N., & Hasibuan N. E. (2024). Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder: Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP). Jurnal Pengolahan Hasil Perikanan Indonesia, 27(11). https://doi.org/10.17844/jphpi.v27i11.52207
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
