Abstract:
The main objective of this study was to develop fried fish noodle snack with different
ratios of wheat flour and fish. Five formulations of fried fish noodle snack were used
which were 100:0, 90: I 0, 80:20, 70:30 and 60:40 of wheat flour and fish,
respectively. Several analysis were carried out on the fried fish noodle snack
including the determination of physical ( color and texture) and chemical properties
(moisture content, crude fat, protein content, ash content, and carbohydrates).
Sensory evaluation was performed to determine the acceptability on the fried fish
noodle snack color, surface appearance, odor, crispiness, taste and overall acceptance
attributes. The result showed that increased in fish incorporation increased the
hardness of the fried fish noodle snack.
