Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.)

Fishbone is one of industrial waste that can be used as a calcium source. This study aims to find out the use catfish bone flour source in dried noodles, its effects on physicochemical and sensory evaluation contribution calcium-enriched noodles Indonesian Recommended Dietary Allowance (RDA) calcium. The properties (moisture, ash, protein, fat, carbohydrate, calcium, phosphor, water absorption, cooking loss, extensibility) enriched with several variations (0%, 2%, 4%, 6%, 8%, 10%) were investigated. Catfish significantly increased phosphor content yet decreased moisture content, extensibility, consumer acceptance (appearance taste) noodles. Dried had calcium-phosphor ratio 1:2 2:1. level 2% seemed most efficient formulation RDA 45.8% serving size 70g.