THE EFFECT OF DIFFERENCE DRYING TEMPERATURE AND CONCENTRATION OF SUJI LEAF EXTRACTS (Pleomele angustifolia N.E.Br.) ON THE CHARACTERISTICS OF SUJI DRY NOODLES MADE FROM COMPOSITE FLOUR

LARASATI, AYUNA DISKA (2019) THE EFFECT OF DIFFERENCE DRYING TEMPERATURE AND CONCENTRATION OF SUJI LEAF EXTRACTS (Pleomele angustifolia N.E.Br.) ON THE CHARACTERISTICS OF SUJI DRY NOODLES MADE FROM COMPOSITE FLOUR. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Dried noodles are one of the preferred foods in Indonesia, which are usually made from wheat flour. The high consumption of dried noodles may increase the import of wheat noodles as the raw material. There is an alternative to use composite flour made from local ingredients that is a mixture of white rice flour, corn starch flour, and mocaf flour. For improving the nutrition of dried noodles and also increasing the interest of consumers against dried noodles, a natural colorant of leaves suji (Pleomele Angustifolia) containing chlorophyll as an antioxidant can be applied. The suji leaves contain chlorophyll as a source of green color and acts as antioxidant. However, it is sensitive to heat, while drying step is necessary in the process of making dried noodle. The purpose of this research was to know the effects of drying temperatures and concentrations of suji leaves on physicochemical characteristics of dried noodles during the process. The uses of extracts of suji leaves on this research were 0%, 50%, and 100%. While the temperature of dryer used were 50º, 60º, and 70ºC. Physical measurements were done by analyzing tensile strength, cooking loss and color intensity. Chemical analysis was done by measuring water content, pH and total chlorophyll. Based on the results of the study, it was known that the differences of drying temperatures and concentrations of suji extract affected color intensity, cooking loss, tensile strength, total chlorophyll, pH and water content. Dried suji noodles with the concentration of suji extract 100% and dried at 50ºC had the highest moisture content of 9.40%; total chlorophyll of 3.33 mg/L; the lowest cooking loss of 4.31%; and the highest tensile strength of 0.54 N / mm2 with a dark green color of noodles.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Nov 2019 00:53
Last Modified: 22 Nov 2019 00:53
URI: http://repository.unika.ac.id/id/eprint/19909

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