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All Journal Formosa Journal of Science and Technology (FJST)
Amir Hinggiranja
Warmadewa University, Denpasar
Humanities Computer Science & IT Education Industrial & Manufacturing Engineering Social Sciences

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The Characteristics of Wet Noodles from Mocaf Flour and Moringa Flour Amir Hinggiranja; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku; I Putu Candra; A.A. Made Semariyani
Formosa Journal of Science and Technology Vol. 2 No. 4 (2023): April 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i4.3647

Abstract

This study aims to determine the effect of substituting mocaf flour for moringa leaf flour on the characteristics of wet noodles. The research method used a completely randomized design on a factorial pattern, namely the ratio of wheat flour to mocaf flour, consisting of 4 levels: (100:0), (90:10), (80:20), (70:30), and the addition of moringa leaf flour, which consists of three levels: (10%), (15%), and (20%). The results showed that the best substitution of mocaf flour and moringa leaf flour with a ratio of 70% wheat flour to 30% mocaf flour and leaf flour to 10% moringa yielded 71.467% moisture content and 13.249% protein content. Ash content of 1.359% does not meet SNI but is still accepted by consumers. swelling index 32.723%, color (L*) 39.580%, color (a*) -8.380%, and color (b*) 14.410%.
Co-Authors A.A. Made Semariyani I Gede Pasek Mangku I Putu Candra Ni Made Ayu Suardani Singapurwa