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All Journal Jambura Journal of Health Sciences and Research
Liean A. Ntau
Gizi Poltekkes Kemenkes Gorontalo
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Nursing Public Health

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TESTING CHEMICAL PROPERTIES ON WET NOODLES HAS BEEN SUSPECTED WITH PLUSH FLOUR (Rastrelliger sp.) Liean A. Ntau; Rahma Labatjo; Fitri Yani Arbie
Jambura Journal of Health Sciences and Research Vol 4, No 1 (2022): JANUARI: JAMBURA JOURNAL OF HEALTH SCIENCES AND RESEARCH
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35971/jjhsr.v4i1.11834

Abstract

Noodles are widely consumed and favored by almost all Indonesian people because noodles have various advantages, including distinctive taste, texture, shape, relatively affordable prices, and ease of processing. Noodles can be modified or substituted with mackerel flour to increase the nutritional value of wet noodles. Mackerel is a freshwater fish containing omega 3 and omega 6, which can prevent disease by educating the brain. This study aimed to determine and analyze the chemical properties of wet noodles, which have substituted with mackerel (Rastrelliger sp) flour. The research design used was True Experimental Design Posttest-Only Control Design Posttest-Only Control Design with Completely Randomized Design (CRD). Parameters measured in this study were data on carbohydrate content, protein content, fat content, iron content. The results showed that the carbohydrate content of wet noodles ranged from 56.37% - 59, 87%, protein content of wet noodles ranged from 11.28% - 16.45, the fat content of wet noodles ranged from 4.637% - 7.462%, the iron content of noodles wet ranged from 3.197% - 6.39% 
Co-Authors Fitri Yani Arbie Rahma Labatjo