Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)

Detalhes bibliográficos
Autor(a) principal: LITAAY,Christina
Data de Publicação: 2022
Outros Autores: INDRIATI,Ashri, MAYASTI,Nur Kartika Indah
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100421
Resumo: Abstract Sago is a carbohydrate-producing food commodity in large quantities but has a low protein content. The interaction of protein and carbohydrates in sago noodles is expected to help improve nutritional value. Therefore, this study was conducted to determine the effect of the fortification of skipjack tuna fish meal in increasing the quality of sago noodles. Experimental design using a completely randomized design of one factor, namely the fortification of fish meal with five levels (0%, 8%, 10%, 12%, and 14%). Sago noodle characteristics with the fortification of fish meal were investigated. Result evaluation showed that the fortification of fish meal had the optimum concentration that can be used to increase the nutritional content of sago noodles is fortification of fish meal 14% with chemical characteristics, namely 2.16% ash content, 7.70% protein content, and 0.17% fat content.
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spelling Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)fish mealfortificationnoodlessagoAbstract Sago is a carbohydrate-producing food commodity in large quantities but has a low protein content. The interaction of protein and carbohydrates in sago noodles is expected to help improve nutritional value. Therefore, this study was conducted to determine the effect of the fortification of skipjack tuna fish meal in increasing the quality of sago noodles. Experimental design using a completely randomized design of one factor, namely the fortification of fish meal with five levels (0%, 8%, 10%, 12%, and 14%). Sago noodle characteristics with the fortification of fish meal were investigated. Result evaluation showed that the fortification of fish meal had the optimum concentration that can be used to increase the nutritional content of sago noodles is fortification of fish meal 14% with chemical characteristics, namely 2.16% ash content, 7.70% protein content, and 0.17% fat content.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100421Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.46720info:eu-repo/semantics/openAccessLITAAY,ChristinaINDRIATI,AshriMAYASTI,Nur Kartika Indaheng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000100421Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)
title Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)
spellingShingle Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)
LITAAY,Christina
fish meal
fortification
noodles
sago
title_short Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)
title_full Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)
title_fullStr Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)
title_full_unstemmed Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)
title_sort Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)
author LITAAY,Christina
author_facet LITAAY,Christina
INDRIATI,Ashri
MAYASTI,Nur Kartika Indah
author_role author
author2 INDRIATI,Ashri
MAYASTI,Nur Kartika Indah
author2_role author
author
dc.contributor.author.fl_str_mv LITAAY,Christina
INDRIATI,Ashri
MAYASTI,Nur Kartika Indah
dc.subject.por.fl_str_mv fish meal
fortification
noodles
sago
topic fish meal
fortification
noodles
sago
description Abstract Sago is a carbohydrate-producing food commodity in large quantities but has a low protein content. The interaction of protein and carbohydrates in sago noodles is expected to help improve nutritional value. Therefore, this study was conducted to determine the effect of the fortification of skipjack tuna fish meal in increasing the quality of sago noodles. Experimental design using a completely randomized design of one factor, namely the fortification of fish meal with five levels (0%, 8%, 10%, 12%, and 14%). Sago noodle characteristics with the fortification of fish meal were investigated. Result evaluation showed that the fortification of fish meal had the optimum concentration that can be used to increase the nutritional content of sago noodles is fortification of fish meal 14% with chemical characteristics, namely 2.16% ash content, 7.70% protein content, and 0.17% fat content.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100421
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100421
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.46720
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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