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