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All Journal Journal of Bioresources and Environmental Sciences
H. Hadiyanto
Center of Biomass and Renewable Energy (CBIORE) Department of Chemical Engineering, Diponegoro University
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science

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Proximate Analysis and Hedonic Test on Dried Noodle with The Addition of Spirulina platensis Microalgae as A High Protein Food Marcelinus Christwardana; Aniek Sri Handayani; Evita Febriyanti; H. Hadiyanto; Angela Nitia Nefasa
Journal of Bioresources and Environmental Sciences Vol 2, No 1 (2023): April 2023
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jbes.2023.17445

Abstract

The study focuses on malnutrition. Dietary intake influences malnutrition. Indonesians choose dry noodles due of their portability. Dry noodles often include more carbohydrates than protein; consequently, the addition of Spirulina platensis may increase their protein level while de-creasing their carbohydrate load. This research evaluated the levels of protein, fat, water, and ash in dry noodles before and after supplementation with spirulina platensis. 1% and 2% of the fixed variable weight of Spirulina platensis were used. Included in analyses are protein, fat, water, and ash. Variation I (1%) results protein of 15.79%, whereas Variation II (2%) has 28.21%. Variation I (1%) have 13.07% moisture, whereas Variation II (2%) has 13,15%. Variation I (1%) contain 0.233% fat compared to variation II (2%) of 0.223%. Variation I (1%) had 1.445% ash content, whereas Variation II (2%), contained 2% ash. The nutritional value of Grade II or dried noodles with Spirulina platensis conforms to Indonesian National Standard 8217-2015. Spirulina platensis increases the pro-tein content of dry noodles when added. According to SNI 8217-2015 grade II, the addition of spir-ulina to dried noodles improved their protein, water, ash, and fat content. The nutritious content of dried noodles was improved by the inclusion of Spirulina platensis.
Co-Authors Angela Nitia Nefasa Aniek Sri Handayani Evita Febriyanti Marcelinus Christwardana