Jenri Parlinggoman Hutasoit, Kharismayati
Noodles are a popular food product typically made from carbohydrates and plant-based proteins. Still, they can also be modified with animal protein. This study aimed to determine the effects of different processing methods for yellowstripe scad on the nutritional value and physical properties of the resulting noodles. Five processing methods were tested: steaming, baking, boiling, frying, and control. The parameters tested included moisture content, fat, protein, carbohydrates, energy, expansion volume, water absorption, and weight loss of the noodles. The results showed that the steaming method retained the highest levels of nutrients (protein 17.88%, carbohydrates 63.23%, energy 414.80 kcal), although it had the lowest expansion volume and water absorption. Frying increased the expansion volume and water absorption but decreased the protein, carbohydrate, ash, and energy content. High-temperature processing influenced the physicochemical changes in the resulting noodles. © 2026 Jenri Parlinggoman Hutasoit, Kharismayati Published by Department of Food Science and Biotechnology, Universitas Brawijaya, Indonesia.
Study Program of Nutrition, Faculty of Engineering, Universitas Negeri Medan, Jalan Williem Iskandar, Sumatera Utara, Deli Serdang, 20371, Indonesia; Study Program of Agricultural Product Technology, Faculty of Agricultural Science and Technology, Universitas Teknologi Sumbawa, Jalan Raya Olat Maras, Nusa Tenggara Barat, Sumbawa, 84371, Indonesia
