Acceptability of noodles enrich with fish protein from Chitala ornata gray 1831 (clown knife fish) / Robin V. Ayubo, Monica L. Iposada, Jhon Sidrey M. Obero

Descriptive Research Methodology

Thesis BSF University of Rizal System. Cardona 2016

Converting clown knife fish into value-added products is one way to answer problem in the proliferation and consuming clown knife fish. Utilization of clown knife as raw materials in making fish noodles is a potential product seen by the researchers to answer the problem regarding the marketing and consumption of the clown knife fish as a value-added product. The study aimed to determine the Acceptability of noodles enriched with fish protein from Chitala ornata 1831 (Clown Knife fish) Gray. Determining the Acceptability of noodles enriched with fish protein can help identify its feasibility in the market. With the use of sensory evaluation hedonic scale, findings revealed that of noodles enriched with fish protein is acceptable in terms of texture, aroma and palatability and there is no significant difference to commercial noodles in terms of appearance and texture. It implies that the flavour came from the fresh ingredients and spices are greatly improved the texture aroma and palatability of the noodles.

Ayubo, R. V., Iposada, M. L. and Obero, J. M. (2016). Acceptability of noodles enrich with fish protein from Chitala ornata gray 1831 (clown knife fish). Cardona: University of Rizal System.