<![CDATA[ABSTRACTThis study was aimed to determine proximate characteristic of snakehead fish (Channa striata) noodles with the addition of porang flour (Amorphophallus oncophyllus). The research method used was the addition of 9% porang flour (A. oncophyllus). Parameters of analysis consisted of moisture content, protein, fat, ash, total fiber, and carbohydrate (proximate). The results showed that snakehead fish noodles added with 9% porang flour had protein, ash, fat and moisture content; 11,4%; 2.15%; 2.06%; 53.57%, respectively . The total fiber and carbohydrate content of snakehead fish noodles added with porang flour were 5.03% and 23.06%, respectively. The moisture content, protein, fat and carbohydrate content of snakehead fish noodles have been according the 1992 Indonesian National Standard No. 01-2987. Keywords: noodles, proximate, porang flour, snakehead fish.]]>
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