Food ScienTech Journal
Vol 3, No 2 (2021)

CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR

Afifah Nurazizatul Hasanah (Department of Fisheries Science, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)
Aris Munandar (Department of Fisheries Science, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)
Dini Surilayani (Department of Fisheries Science, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)
Sakinah Haryati (Department of Fisheries Science, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)
Rifki Prayoga Aditia (Department of Fisheries Science, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)
Mulkas Hadi Sumantri (Department of Fisheries Science, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)
Ginanjar Pratama (Department of Fisheries Science, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)
Bhatara Ayi Meata (Department of Fisheries Science, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa)



Article Info

Publish Date
23 Dec 2021

Abstract

Dried noodles are one of the foods favored by people in Indonesia. The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitutes for local ingredients with high nutrition that can be used to make dry noodles. This research aims to investigate the characteristics of dry noodles made from Kappaphycus alvarezii seaweed flour. The method used in this study was to substitute K. alvarezii seaweed flour as much as 0, 5, 10, 15, 20, and 25% in the production of dry noodles. Analysis was carried out on its chemical composition, physical properties, and organoleptic characteristics. The results showed the best result of substitution of K. alvarezii in the 5% treatment. The chemical composition in dry noodles of this treatment showed an air content of 8.39%; ash content 3.07%; fat content 0.59%; protein content 12.43%; and 0.29% crude fiber content. Meanwhile, the results of the physical test showed7.95% cooking loss;210.5 seconds cooking time; and 89.34% water absorption. The organoleptic values obtained are color 4.60 (like); aroma 4.80 (like); texture 4.23 (like); and taste 4.20 (like).

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Journal Info

Abbrev

fsj

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

Description

FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. ...