Physicochemical Properties Evaluation of Noodles Made From Sago (Metroxylon), Anchovies (Stolephorus sp.), and Macroalgae (Turbinaria ornata)

Abstract

Enhancing the utilization of local agricultural and marine products is one of the approach in empowering the local economy. Sago, anchovies, and macroalgae are the examples of underutilized resources in Indonesia, despite their significant potential. In this research, sago flour is used to develop gluten free noodles as noodles are one of the most often consumed food by Indonesians. However, sago noodles are inadequate in fat, proteins, minerals, and needs to be fortified. The fortification agents are anchovies (Stolephorus sp.) and brown macroalgae (Turbinaria ornata). Anchovies contain protein, calcium, phosphorus, and iron, whereas Turbinaria ornata contains alginate, minerals, and vitamins. Hence, this research aims to examine the physicochemical properties of the noodles made of sago, anchovies (Stolephorus sp.), and macroalgae (Turbinaria ornata) with 3 formulations (treatment 1: 75% sago flour, 20% anchovy flour, 5% macroalgae flour; treatment 2: 75% sago flour, 15% anchovy flour, 10% macroalgae flour; treatment 3: 75% sago flour, 10% anchovy flour, 15% macroalgae flour). Physicochemical properties analyzed in this study include moisture content, protein content, ash content, cooking time, rehydration capacity, elongation, and color. Findings showed that different concentrations of anchovy and seaweed flours significantly affected those physicochemical properties: moisture (13.02-14.68%), protein (0.40-15.70%), ash contents (3.43-9.10%), cooking time (3.40-7.26 min), rehydration capacity (31.94-78.93%), elongation (73.29-134.87%), and color (significantly different) of the sago noodles. These outcomes indicate sago noodles fortified with anchovies and macroalgae can be further developed to produce novel nutritious food products.