THE EFFECT OF STEAMING TIME AND SQUID INK CONCENTRATION ON THE PHYSICOCHEMICAL CHARACTERISTICS OF DRIED NON WHEAT NOODLES

Parassari, Mega Putri (2019) THE EFFECT OF STEAMING TIME AND SQUID INK CONCENTRATION ON THE PHYSICOCHEMICAL CHARACTERISTICS OF DRIED NON WHEAT NOODLES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Noodles are a very popular food product in Indonesia. Based on the manufacturing process, noodles are divided into wet noodles and dry noodles. Dry noodles are processed and dried until the water content reaches 8-10%. Noodles which made from wheat flour with high gluten content are very popular in Indonesia. In general, wheat flour is imported from other countries, therefore it is necessary to develop noodles by using local raw materials such as black rice which processed into flour. There is no gluten content in rice flour which causes the decreasing qualities of noodles.Addition of mocaf flour (modified cassava flour), cornstarch together with food additives such as baking powder and CMC (carboxymethyl cellulose) might increase the qualities of noodles. Application of ingredients with low gluten content needs steaming process for pre-gelatinisation the starch that functions as a dough binder. The addition of squid ink as a natural dye can improve the qualities of dried noodles. Squid ink contains melanin black pigment which is found in the form of melanoprotein with 90% melanin content, 5.8% protein, 0.8% carbohydrate and acts as antioxidant. The aim of this study was to determine the effect of differences in steaming time and squid ink concentration on the physicochemical characteristics during the dried noodle processing. The concentrations of squid ink used in this study were 0%; 4%; 8%; 12% and the steaming times used were 10 minutes and 15 minutes. Tests carried out included physical testing (colour, tensile strength and cooking loss) and chemical testing (moisture content, antioxidant activity, and pH). Based on the results, it was found that the influence of steaming time and the amount of squid ink had an effect on colour values, tensile strength, cooking loss, water content, antioxidant activity and pH. The process with longer steaming time would increase tensile strength and water content but reduce the values of cooking loss, antioxidant activity, lightness L * and pH. Increasing the amount of squid ink would increase the values of water content, antioxidant activity, pH and tensile strength but reduce the values of cooking loss and lightness L *. During the treatment process which consists of steaming, drying, and boiling, reduced the values of the antioxidant activity, pH, and lightness L *. Non-wheat dried noodle with a squid ink concentration of 12% and a steaming time of 15 minutes produced the highest water content of 12.48%; highest tensile strength of 0.08 N / mm2; lowest cooking loss of 3.17%; antioxidant activity of 18.61% and produced a black colour of dried noodle.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Nov 2019 00:44
Last Modified: 22 Nov 2019 00:44
URI: http://repository.unika.ac.id/id/eprint/19895

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