Fortification of snakehead fish flour rich in essential amino acids in instant cendol processing using the cabinet...

Cendol is a traditional Indonesian drink that all groups like. Cendol is generally made from rice flour and has low nutritional content. Cendol also has a high water content, so its storage period is relatively short. Increasing the nutritional content and reducing the water content of cendol can be done through fortification with snakehead fish meal and diversification with various local carbohydrate sources to substitute rice flour using the cabinet dryer drying method. This study aims to evaluate the chemical characteristics and amino acid profile of instant snakehead fish cendol produced with various local carbohydrate sources using the cabinet dryer method. Treatment ratio of local carbohydrate sources used, namely rice flour: sago flour: porang flour C1 (3:1:0), C2 (3:0:1), C3 (2:1:1), C4 (0:1: 1), C5 (0:1:3), and C6 (0:3:1). The research results show that the addition of sago and porang flour can increase water, protein and crude fiber content. Using rice flour can increase protein levels. The snakehead fish meal can produce cendol with high levels of albumin, reaching 6400 mg/kg, and high levels of amino acids such as glutamate, aspartic acid, arginine, and lysine.