Dublin Core
Title
Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic
Description
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.
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.
Creator
Yuli Hartati, Widya Arum, Fathiyah Rusvizah, Khasanah Putri
Publisher
Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)
Date
2021
Format
pdf
Language
english
Type
Prosiding