Abstract Sago starch can be processed into flour and used as an alternative food ingredient to replace wheat flour. The lack of innovation in sago products is due to the very low protein and fat content of sago. Increasing the nutritional value of sago can be done by fortifying anchovies as a source of protein. This study was conducted to determine the effect of anchovy flour fortification on the physical, chemical, and sensory qualities of noodles. The study used a one-factor Completely Randomized Design. The results showed that with increased fortification of anchovy meal, the nutritional content of protein, fat, and noodle ash increased significantly. Rehydration power 34% to 52%, color intensity L* 42,87 to 55,70; redness a+ 1,91 to 2,85; and b+ yellowish 7,19 to 10,39, elongation 214,81 to 294,93. The composition of noodles with 9% anchovy flour fortification can be used to increase the nutritional content of noodles with physical and chemical characteristics, namely 4,08% protein content, 0,38% fat content, and 3,11% ash content. The sensory quality of noodle texture was 3,94; taste 3,32; and fragrance 4,66.

Abstract Sago is a carbohydrate-producing food commodity in large quantities but has a low protein content. The interaction of protein and carbohydrates in sago noodles is expected to help improve nutritional value. Therefore, this study was conducted to determine the effect of the fortification of skipjack tuna fish meal in increasing the quality of sago noodles. Experimental design using a completely randomized design of one factor, namely the fortification of fish meal with five levels (0%, 8%, 10%, 12%, and 14%). Sago noodle characteristics with the fortification of fish meal were investigated. Result evaluation showed that the fortification of fish meal had the optimum concentration that can be used to increase the nutritional content of sago noodles is fortification of fish meal 14% with chemical characteristics, namely 2.16% ash content, 7.70% protein content, and 0.17% fat content.

Abstract Aloe vera rind contains antioxidant active components that can be used as raw materials for making herbal teas. The purpose of this study was to obtain the optimal formula for making herbal tea drinks made from aloe vera rind with a mixture of mint leaves and cinnamon by using the Expert Design 12 program with the D-optimal Mixture method. The formulations studied were obtained from the upper and lower limits of each raw material, so 16 formulas were obtained. Each quality formula was tested chemically and physically (lightness, antioxidant activity) and organoleptic (taste, color, odor, and overall), then the optimization stage was carried out to obtain the most optimal formula by determining the desired response value criteria. The optimal formula of herbal tea that has been selected by the Design Expert program with the Mixture D-optimal method with component proportions of 65,79% aloe vera rind, 30% mint leaf, and 4,21% cinnamon, has a desirability value of 0.604. Herbal tea has a green color, with a strong odor and a non-bitter taste.