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

doi:10.14710/jbes.2023.17445

DOI: https://doi.org/10.14710/jbes.2023.17445

Proximate Analysis and Hedonic Test on Dried Noodle with The Addition of Spirulina platensis Microalgae as A High Protein Food

Marcelinus Christwardana^{1, 2}

, Aniek Sri Handayani³, Evita Febriyanti³, H. Hadiyanto^{1, 4}, Angela Nitia Nefasa⁵

¹Center of Biomass and Renewable Energy (CBIORE), Indonesia

²Department of Chemistry, Diponegoro University, Indonesia

³Department of Chemical Engineering, Institut Teknologi Indonesia, Indonesia

⁴ Department of Chemical Engineering, Diponegoro University, Indonesia

⁵ Department of Animal Husbandry, Faculty of Animal Husbandry, Boyolali University,, Indonesia

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Received: 15 Feb 2023; Revised: 19 Feb 2023; Accepted: 21 Feb 2023; Available online: 22 Feb 2023; Published: 1 Apr 2023.

Editor(s): Marcelinus Christwardana

This work is licensed under a Creative Commons Attribution 4.0 International License.

BibTex Citation Data :

@article{JBES17445,
    author = {Marcelinus Christwardana and Aniek Handayani and Evita Febriyanti and H. Hadiyanto and Angela Nefasa},
    title = {Proximate Analysis and Hedonic Test on Dried Noodle with The Addition of Spirulina platensis Microalgae as A High Protein Food},
    journal = {Journal of Bioresources and Environmental Sciences},
  volume = {2},
    number = {1},
    year = {2023},
    keywords = {supplementary food; bioproduct; microalgae; protein; preference},
    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 .},
   issn = {2829-7741},   pages = {31--38}  doi = {10.14710/jbes.2023.17445},
    url = {https://jbes.cbiore.id/index.php/jbes/article/view/17445}
}

Citation Format:

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.

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Keywords: supplementary food; bioproduct; microalgae; protein; preference

Funding: Matching Fund Kedaireka Dikti Program

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Section: Research Articles

Language : EN

In Vol 2, No 1 (2023): April 2023

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Proximate Analysis and Hedonic Test on Dried Noodle with The Addition of Spirulina platensis Microalgae as A High Protein Food

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