Formosa Journal of Science and Technology (FJST)
Vol. 2 No. 4 (2023): April 2023

The Characteristics of Wet Noodles from Mocaf Flour and Moringa Flour

Amir Hinggiranja (Warmadewa University, Denpasar)
Ni Made Ayu Suardani Singapurwa (Warmadewa University, Denpasar)
I Gede Pasek Mangku (Warmadewa University, Denpasar)
I Putu Candra (Warmadewa University, Denpasar)
A.A. Made Semariyani (Warmadewa University, Denpasar)

Article Info

Publish Date
30 Apr 2023

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%.

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Journal Info
Formosa Journal of Science and Technology (FJST)
Website

Abbrev

fjst

Publisher

PT FORMOSA CENDEKIA GLOBAL

Subject

Humanities Computer Science & IT Education Industrial & Manufacturing Engineering Social Sciences

Description

Formosa Journal of Science and Technology (FJST) is an open-access scientific journal that publishing full-length research papers and review articles covering subjects that fall under the wide spectrum of science and technology. FJST journal is dedicated towards dissemination of knowledge related to ...