relation: https://eprints.untirta.ac.id/47517/
title: KARAKTERISTIK MIE KERING SUBSTITUSI TEPUNG RUMPUT LAUT Gracilaria sp. DAN TEPUNG TULANG IKAN BANDENG (Chanos chanos)
creator: ARINI, EZA
subject: SH Aquaculture. Fisheries. Angling
description: Noodles are a popular and widely consumed food due to their delicious taste and ease of preparation. Dry noodles can serve as a staple food alternative to rice. In 2021, Indonesia imported 31.34 thousand tons of wheat flour, amounting to USD 11.81 million, according to statistics from the Central Bureau of Statistics. The primary ingredient for noodle production is wheat, which is crucial for quality. However, dependency on wheat flour in Indonesia can be reduced by exploring substitutes with high nutritional value, such as seaweed, which is high in fiber, and fish bones, which are rich in calcium and phosphorus. This study aims to determine the best formulation for dry noodles by adding Gracilaria sp. seaweed flour and milkfish (Chanos chanos) bone flour. The experimental study was conducted from December 2022 to January 2023 using a Completely Randomized Design (CRD) with four treatment levels: E0 (control), E1 (1:1), E2 (1:2), and E3 (1:3). The parameters analyzed included proximate analysis, hedonic tests, acid-insoluble ash, crude fiber, calcium content, whiteness degree, cooking loss, cooking time, and Recommended Dietary Allowance (RDA). The results showed that varying concentrations of Gracilaria sp. seaweed flour and milkfish bone flour significantly affected moisture, protein, fat, ash, carbohydrate content, acid-insoluble ash, crude fiber, calcium, whiteness, cooking time, cooking loss, and appearance. The best treatment was E3, consisting of 5% seaweed flour and 15% fish bone flour, which met nutritional standards as a snack but not as a primary food.
date: 2025
type: Thesis
type: NonPeerReviewed
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language: en
identifier: https://eprints.untirta.ac.id/47517/1/Eza%20Arini_4443180059_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/47517/2/Eza%20Arini_4443180059_01.pdf
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identifier: https://eprints.untirta.ac.id/47517/3/Eza%20Arini_4443180059_02.pdf
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identifier: https://eprints.untirta.ac.id/47517/4/Eza%20Arini_4443180059_03.pdf
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identifier: https://eprints.untirta.ac.id/47517/5/Eza%20Arini_4443180059_04.pdf
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identifier: https://eprints.untirta.ac.id/47517/6/Eza%20Arini_4443180059_05.pdf
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identifier: https://eprints.untirta.ac.id/47517/7/Eza%20Arini_4443180059_Ref.pdf
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identifier: https://eprints.untirta.ac.id/47517/8/Eza%20Arini_4443180059_Lamp.pdf
identifier:   ARINI, EZA  (2025) KARAKTERISTIK MIE KERING SUBSTITUSI TEPUNG RUMPUT LAUT Gracilaria sp. DAN TEPUNG TULANG IKAN BANDENG (Chanos chanos).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.