A Study On The Consumer Acceptance Of Sago Noodles Fortified With Golden Apple Snail (Pomacea canaliculata) Flour

Abstract

This study aimed to determine the amount of golden apple snail (Pomacea canaliculata) flour mixed to dry sago noodles that can be accepted by consumers. The method used was an experimental method that was conducting experiments on the using of varied amount of golden apple snail (Pomacea canaliculata) flourmixed in the dough of sago noodles. The concentration of snails flour used was 0 g, 50 g, 100 g and 150 g. The results showed that the dry sago noodles fortified with 50 grams of snails flour was the most preferred by consumers. The dry sago noodles contained moisture 10.30%, ash 7.23%, protein 10.22%, and fat 1.55% .Keywords : Golden apple snail, sago, noodles