Pembuatan Mie Kering dengan Fortlfikasi Tepung Tulang Rawan Ayam Pedaging

Abstract

Broiler c&ge meal hirs high protein and minerals content, especially calsium and phosphor, but intend metabolism hasn't know yet. Noodle pFoducta commonly doesn't have a balanced nutritional composition, that the proportion of carbohydrrte relatively higher than another nutritiold content. This reseurh conducted to study physical characteristicI nutritional composition and panebt'a acceptability of dry noodle which is fdcation with chicken urtilage meal. This research consisted of two stages: (Tlh)e m aking of broiler urtilage meal, (2) PIE, 5% 10°/0 and 15% broiler cartilage meal foaification to the making of dry noodle. The result of mearch showed that noodle with 5./0 broiler cartilage meal fortification has high nutritional content and has good physical dmmcbrMce. Beside that, the panelists commonly like the noodle with SYO broiler caxtjlage meal fotification.