KANDUNGAN GIZI DAN KARAKTERISTIK MI BASAH DENGAN SUBTITUSI DAGING KEONG MAS (Pomacea canaliculata)
Abstract: The purpose of this
research was to determine nutrient contents and characteristics of wet noodles
which substituted with meat of Golden Snail (Pomacea Canaliculata). The
nonfactorial complete randomized design was used with five treatments and 3
replications. The different concentration meat of golden snail A0 (0%), A1
(10%), A2 (20%), A3 (30%), A4 (40%).The parameters were proximate analysis
(water content, ash content, fat content, protein content and carbohydrate
content), colour test, elasticity test, sensory (color, aroma, texture, and
taste). The addition meat ofgolden snail was significant on moisture content,
ash content, fat content, protein content, carbohydrate content, and the color
of wet noodles but was not significant on elasticity of wet noodles.
Hedonictest was significant on the color with the addition of a wet noodle meat
of golden snailand was not significant on aroma, texture and taste of wet
noodles by addition meat of golden snail. Treatment A2(meat 20% and wheat 80%)
was the best treatment in this research with a value of protein content 15.57%,
carbohydrate content 8.4%, fat content of2.55%, moisture content 56.99% and ash
content of 1.81%.
Penulis: Agus Mualim, Susi
Lestari, Siti Hanggita R.J
Kode Jurnal: jpperikanandd130174
