The Physical Properties of dry noodles enriched with anchovy protein through extrusion process

Non-gluten food-based noodle products are an alternative to replace imported wheat flour. The application of extrusion and pregelatinization technology in the processing of noodles enriched with fish meal plays an important role in determining the quality of noodles. This study aims to determine the physical characteristics of noodles made from sago and cassava enriched with anchovy meal on cooking time, rehydration power, elongation, and color. This study used a simple complete random design with three treatments (M1, M2, and M3). Data were analyzed statistically using analysis of variance (ANOVA). The results showed that dry noodles made from sago and cassava enriched with anchovy meal affected the physical characteristics of noodles. Cooking time ranged from 6.30-8.20 minutes, rehydration power ranged from 103.20-117.80%, elongation ranged from 114.20%-135.53%, and color ranged from 61.10%-67.77%. The use of an extruder is more efficient and practical compared to conventional methods. Gluten-free noodles have better physical characteristics using the extrusion method compared to the conventional method.