FORMULATION AND CHARACTERIZATION OF RICE FLOUR-BASED INSTANT NOODLES WITH THE ADDITION OF AFRICAN CATFISH (CLARIAS GARIEPINUS) MEAT FLOUR AS A PROTEIN SOURCE

Abstract

Instant noodles are generally made from wheat flour, which still relies on imported raw materials. An alternative approach is utilizing rice flour with the addition of African catfish (Clarias gariepinus) meat flour as a protein source. This study aimed to formulate rice flour-based instant noodles enriched with African catfish meat flour and analyze its effects on chemical, physical, and organoleptic characteristics. The study employed a Completely Randomized Design (CRD) with four treatment levels: P0 (0 g), P1 (15 g), P2 (25 g), and P3 (35 g), each with three replications. Chemical and physical data were analyzed using ANOVA followed by Duncan's test, while organoleptic data were analyzed using the Kruskal-Wallis test followed by Dunn's test at a 95% confidence level. The results showed that the addition of African catfish meat flour increased moisture content from 3.69±0.20% to 7.30±0.39%, ash content from 4.43±0.14% to 5.84±0.24%, fat content from 4.41±0.11% to 5.73±0.06%, protein content from 11.07±0.20% to 12.75±0.28%, and rehydration time from 12.18±0.05 minutes to 16.14±0.05 minutes. However, it decreased carbohydrate content from 76.40±0.28% to 68.02±0.93%, as well as the hedonic quality scores and panelists' preference levels for appearance, aroma, texture, and taste. All treatments still complied with the instant noodle requirements based on SNI 3551:2018 and BPOM Regulation Number 26 of 2021.

Key words: African catfish, Fish Meal, Instant Noodle, Rice Flour