Proportion of kimpul and wheat flour, and porang concentration on the characteristics of wet noodles F S Rejeki1, E R Wedowati1, *, D Puspitasari1, J W Kartika2, M Revitriani1
1) Agro-Industrial Technology, Faculty of Engineering, Universitas Wijaya Kusuma Surabaya, Surabaya, Indonesia 60225
2) Student of Agro-Industrial Technology, Faculty of Engineering, Universitas Wijaya Kusuma Surabaya, Surabaya, Indonesia 60225
Abstract
In order to be consumed as a healthy food, it is necessary to improve the process to reduce the calorie value of the wet noodles. For this reason, in this study using kimpul flour as a substitute for wheat flour in the processing of wet noodles. The use of kimpul flour as raw material for making noodles will reduce the quality of the product, especially from the elasticity and texture of the noodles. For this purpose, porang flour containing glucomannan will be added. Therefore, it is necessary to study the processing wet noodles with various proportions of kimpul and wheat flour, and porang concentration on the quality of wet noodles product. The research design used a Randomized Block Design with two factors, namely: proportion of kimpul and wheat flour with three levels, and porang concentration with three levels. The parameters observed in this study were content of water, ash, protein, fat, carbohydrate, calorie value and organoleptic test which included taste, color, aroma and texture. Chemical data were analyzed using analysis of variance, if significantly different followed by Duncan test. While organoleptic data were analyzed using the Friedman test, as well as descriptive analysis. The results showed that the best treatment was K1P3 (the proportion of kimpul and wheat flour 30:70, and a concentration of 4.5% porang flour) with a total expected value of 7.86.
