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', Destiawati
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Earth & Planetary Sciences

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A study on consumer acceptance of wet noodles added with freshwater mussel flour (anodonta sp) ', Destiawati; ', Dahlia; Sari, Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was intended to evaluate the consumer acceptance of wetnoodles added with freshwater mussel flour. Four types of wet noodles wereprepared from a mixture of wheat flour, eggs, salt, water, vinegar, onion, garlic,celery leaves, and backing soda the mixure were asked with freshwater musselflour at a level of 0%, 5%, 10% and 15% of the wheat flour weight. Wet noodleswas evaluated for consumer acceptance, moisture, protein and bacterial count. Theresult showed that wet noodles added with 5% of freshwater mussel flour was themost preperable by consumer. Moisture of wet noodles added with freshwatermussel 0%, 5%, 10% and 15% was 61,59%, 58,67%, 57,73% and 55,42%respectively; protein was 2,46%, 9,06%, 11,72%, 15,03% respectively; andbacterial count was 4,35 x 102 sel/g, 4,3 x 102 sel/g, 3,2 x 102 sel/g and 2,4 x 102sel/g respectively.Keyword: Wet noodles, freshwater mussel, flour, consumer acceptance
Co-Authors ', Dahlia Ira Sari