Improving the Nutritional Quality of Dry Noodles by the Addition of Tilapia Fish Meat Flour

Enhancing the protein content of dry noodles can be achieved by incorporating tilapia fish meat flour. One innovation in tilapia processing is converting the fish meat into flour and incorporating it into food products. Tilapia fish meat flour contains a relatively high protein content and can be utilized as a functional ingredient in food products. This study aimed to evaluate the nutritional composition of dry noodles fortified with tilapia fish meat flour. The research was conducted from February to April 2024 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, and the Regional Technical Implementation Unit for Testing and Quality Application of Fishery Products (UPTD), Cirebon. The study employed an experimental method with two treatment levels of tilapia fish meat flour addition: 0% and 10%. The observed parameters included proximate analysis, namely protein content, moisture content, ash content, fat content, and carbohydrate content. The results showed that dry noodles without the addition of tilapia fish meat flour (control) contained 12.50% protein, 15.77% moisture, 1.55% ash, 0.36% fat, and 69.82% carbohydrates. Meanwhile, dry noodles with 10% addition of tilapia fish meat flour contained 17.88% protein, 12.78% moisture, 2.01% ash, 0.49% fat, and 66.84% carbohydrates. The study concludes that the addition of 10% tilapia fish meat flour increases protein, ash, and fat contents of dry noodles, while reducing moisture and carbohydrate contents.