ASSESSMENT SUBSTITUTION OF CASSAVA AND CARROT ON NOODLES TO SUPPORT THE LOCAL FOOD
Wanti Dewayani1), Suriany Rapi1), Muslimin2) and A. N. Putri Islam3)

1) Research Center for food technology and processing, National Research and Innovation Agency. Co Working Space BRIN, Playen, Gunung Kidul, Yogyakarta, Indonesia
2) Research Center for Behavioral and Circular Economics, National Research and Innovation Agency. Jln. Jend. Gatot Subroto No. 10 South Jakarta. 12.710. Indonesia
3) Food Technology Student, Hasanuddin University, Makassar, Indonesia

Abstract

Cassava was one of Indonesia^s local carbohydrate sources which ranks third after rice and corn. Cassava flour can be used to make noodles. One way to increase the nutritional value of noodles is to fortify nutrition with carrots. This study aims to determine the effect of the substitution of cassava flour with the addition of carrots on the quality of noodles. This study used a completely randomized design with 3 replications. The results showed that there was a significant effect of the substitution of carrot and cassava flour on the acceptability of the panelists. The best noodles are a substitution of 40% flour, 60% cassava flour, and 30% carrot juice with water content meeting SNI (33.26%), highest beta carotene (0.98 g/g), preferred color (score 3.93), preferred aroma (score 3.93), preferred taste (score 3.71) and texture preferred (score 3.57).

Keywords: carrots, cassava, local food, noodle

Topic: Food processing, safety and diversification