Permatasari, Natalia Oryza (2019) THE EFFECTS OF STEAM TIME & ADDING THE CONCENTRATION RED YEAST RICE EXTRACT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF DRIED NON WHEAT NOODLES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Dried noodle is a dry food product made from wheat flour with the addition of other foodstuffs and permitted food additives.. It has a moisture content of 8-13%. One of alternatives substitute plain flour is red rice flour. The making process of noodle by using red rice flour is an effort to enhance noodle as functional food. Red rice flour is gluten-free flour produced from organic red rice. To strengthen the color of red rice flour, food colorant is needed, i.e. natural red yeast rice. The red yeast rice is one of the natural dyes often used as a colorant for foods and drinks. It has a characteristic color pigments which are stable and consistent. It contains of anthocyanin which functions as an antioxidant, anti-microbial, improves the taste, easily-soluble in water, and easily obtained. The making process of the non-wheat dried noodle was done by steaming the dough in some different times. The steaming process of non-wheat dried noodle was done for 20 minutes and 30 minutes. The purpose of this research was to know the influences of steaming times and concentration of red yeast rice on the physicochemical characteristics of non-wheat dried noodle. The concentrations of red yeast rice used in the making process of non-wheat dry noodles were 0%, 2%, 5%. The chemical analysis was done by measuring the water content, antioxidant activity, and pH. The physical analysis was conducted by measuring tensile strength, cooking loss, and color intensity. Based on the results, it was known that the use of different concentrations of red yeastrice extract and different steaming timed could affect the water content, antioxidant activity, pH, color intensity, cooking loss and tensile strength. Addition red yeast rice extract (0%, 2% and 5%) and the steaming time of non-wheat dried noodles for 20 minutes and 30 minutes affected the results of the values obtained (raw dough, steamed dough, non-wheat dried noodle, and boiled noodle). In the raw dough, the highest water content was obtained with the use of red yeast rice extract of 5%, which was 29.04% and the value of antioxidant activity was 8.53% and the value of a * color was 4.79. Then, the steamed dough got the results of increasing water content with 5% of the use of red yeast rice extract, 30 minutes of steaming time which was 31.47%. The lowest result of antioxidant activity obtained at 20 minutes of steaming time andcontrol 0% which was 2.20., The lowest pH value produced with the use of 5% red yeast rice extract, 30 minutes of steaming times which was 9.79. The highest value of a * color with 30 minutes of steaming time, 5% of the use of red yeast rice extract was 8.0.. Non-wheat dried noodle with the addition of 5% red yeast rice extract and 30 minutes steaming time had the highest water content of 10.70%, the highest value of a * color (8.34), the lowest antioxidant activity (1.28%), and the lowest pH (9.70). Boiled noodles with the use of 5% red yeast rice extract and 30 minutes steaming time had the highest moisture content (61.02%) and the lowest antioxidant activity (0.36%), the lowest pH value (9.11), and the lowest a* value (8.45%). The highest cooking loss with the use of 5% red yeast rice extract and 30 minutes steaming duration was 10.50.
| Item Type: | Thesis (Other) |
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| 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: | 22 Nov 2019 00:46 |
| Last Modified: | 03 Nov 2020 03:20 |
| URI: | http://repository.unika.ac.id/id/eprint/19906 |
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