Fortification of Anchovy (Stolephorus sp.) Flour on Physical Characteristics and Microstructures of Sago-Based Noodles

Abstract

Fortification of anchovy flour in non-gluten noodles is a form of fishery product diversification and can increase the nutritional value of noodles. This study was aimed to determine the cooking time of noodles, rehydration power, chemical composition, and microstructure of sago-based noodle products with anchovy flour fortification. This research is about the process of making noodles by anchovy flour fortification into 100% sago flour. Anchovy flour was added with a concentration of 0%, 3%, 5%, 7%, and 9%, then added 25% water and 2% salt, after that the mixture was mixed with a mixer for 15 minutes then the starch pre-gelatinization process was carried out for 30 minutes. The noodle strands formed with an extruder and drying at room temperature for 2 days. The anchovy noodle sample was then tested with three repetitions on physical, chemical composition, and microstructural tests. Physical characteristics showed that 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 with anchovy flour fortification is 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.