PRANASANI, JOSHUA ADI NUGRAHA (2019) THE EFFECT OF COMPOSITE FLOUR (GLUTEN, MOCAF AND WINGED BEAN SEED) FORMULATION TO THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF DRIED NOODLES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Indonesia is rich in local food but its use is still not optimized yet. One of local food that still not optimized yet is winged beans. The use of mocaf flour is also not optimal. Therefore, efforts need to be made to improve the use of local food. Consumption of noodles in Indonesia is one of the highest in the world. Therefore, mocaf and winged bean flour application on noodles is expected to increase the consumption of mocaf flour and winged beans. One of the quality parameters of noodles is the elasticity that caused by gluten, so it is necessary to add vital wheat gluten to give an elastic texture. The purpose of this study is to determine the formulation of composite flour of vital wheat gluten, mocaf flour and winged bean flour which is most appropriate for the physicochemical and sensory characteristics of dry noodles. This research begins with making winged flour. Then followed by making dried noodles using formula of vital wheat gluten, mocaf flour and winged bean flour 30:35:35 (F1), 30:45:25 (F2), 30:55:15 (F3) and control using wheat flour. Then the noodles tested for sensory evaluation of taste, aroma, color, texture and overall using panelists and followed by chemical analysis and physical analysis. The results of the sensory analysis showed that the control dry noodles were most preferred followed by F3 then F2 and F1 were the least preferred. The results of chemical analysis showed that ash content, protein content and fat content of dry noodles increased to 3.17%, 30.88% and 8.42% along with the increasing number of winged bean flour used. While the water and carbohydrate content of dried noodles increased to 4.89% and 65.41% along with the increase in the amount of mocaf flour used. HCN content in the sample using winged flour was very low at 1,04 ppm to 1,10 ppm making it safe for consumption. Based on observations of physical tests, the tensile strength values of the samples increased from 63.85 KPa to 74.41 KPa along with the increasing of mocaf flour used. The cooking time value of dried noodle samples will decrease from 5.5 minutes to 4.7 minutes as more and more mocaf flour is used. Cooking loss analysis shows that all four samples have no significant differences. In this study, it can be concluded that the sample of F3 dry noodles is the most favored by the panelists even though the F1 sample has the best nutritional content.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:48 |
| Last Modified: | 02 Nov 2020 03:32 |
| URI: | http://repository.unika.ac.id/id/eprint/20441 |
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