RAHARDJO, ELISABETH MERLINE WIBOWO BASUKI (2019) PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF DRIED NOODLES WITH SUBSTITUTION OF COMPOSITE FLOUR (SAGO AND BANANA “KEPOK” FLOUR). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Papua is one among all area in Indonesia that produce sago (Metroxylon rumphii Mart.). Sago is being processed into sago flour as intermediate product which will be processed again into ready-to-eat food. Green banana “kepok” (Musa paradisiaca L.) is one kind of banana that most widely being processed into banana flour because it contains high amount starch while it is still green and another purpose is to enhance its shelf life. Sago and banana “kepok” flour (composite flour) will be used to make dried noodles. In this research, the dried noodles was made by drying the noodle with hot air inside a controlled drying chamber (dried noodles). This was made to enhance noodles’ shelf life. An analysis was conducted in order to identify characteristics of noodles which made from composite flour. The analysis was compared to quality requirements of dried noodles in SNI 01-2974-1996. The analysis was conducted based on chemical, physical, and sensory characteristics of dried noodles and boiled dried noodles. Chemical characteristics covers water, ash, fat, protein, and carbohydrate content, cooking loss, and also calorie determination of dried noodles. Physical analysis covers texture analysis (hardness and tensile strength) and color measurement, Sensory analysis was done by the help of 42 untrained panelists to test colors, taste, texture, and overall characteristics of dried noodles. The result of chemical and physical analysis was analyzed by software program SPSS version 13.0 for Window using One-Way ANOVA with 95% confidence level followed with Duncan test. Sensory evaluation results were non-parametrically analyzed using Kruskal Wallis method to find the difference then followed by Mann-Whitney test. Data results overall shows a suitability with quality requirements of dried noodles in SNI 01-2974-1996. Chemical test result shows improvement in water, ash, fat, and protein content with the increase substitution of banana flour up to 40%. Higher substitution of sago flour resulted in higher carbohydrate content. Cooking loss in dried noodles with substitution of 60% sago flour : 40% banana flour (M2) higher than dried noodles with substitution of 70% sago flour : 30% banana flour (M1). During boiling process, there were reduction of ash, protein, and carbohydrate content in amount of 4-8%. Meanwhile, in hardness test of texture shows M1 as the hardest. However in tensile strength test shows that M1 and M2 has no significant difference. Banana flour substitution of 40% resulted in lower elasticity because of non-gluten component inside. This will affect the noodle structure which will become weakened along with increment of banana flour. Color test using chromameter shows brown and less bright color. Color test was affected by maillard reaction by the existence of sugar content in banana flour. Sensory test result shows M1 is more preferable than M2 however both samples has no significant difference.

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