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All Journal International Journal of Health, Engineering and Technology
Nida Faizah Khoirunnisa khoirunnisa
a:1:{s:5:"en_US";s:66:"Department of Nutrition, Airlangga University, Surabaya, Indonesia";}
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Dentistry Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

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Characteristics And Acceptability Of Crispy Noodles Made With Corn (Zea Mays L.) And Inulin Flour Substitutes Nida Faizah Khoirunnisa khoirunnisa; Annis Catur Adi
International Journal of Health Engineering and Technology Vol. 5 No. 2 (2026): Vol 5. No. 2 JULY 2026
Publisher : CV. AFDIFAL MAJU BERKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55227/ijhet.v5i2.913

Abstract

Obesity is a growing nutritional problem, including in Indonesia. The habit of consuming high-calorie, low-fiber foods such as noodles contributes to the risk of obesity. Corn silk, often considered waste, is rich in fiber, flavonoids, saponins, tannins, beta-carotene, and other vitamins that are beneficial to health. Corn silk is produced in abundance; specifically, for every 5 tons of corn, 3.5% consists of corn silk. The potential for utilizing this byproduct can be combined with inulin flour, which is high in fiber content and has prebiotic properties. This study aims to determine the effect of substituting corn silk flour and inulin flour on the acceptability of crispy noodle products. The research design used was a pure experimental design with a completely randomized design (CRD), consisting of 3 formulations: one control formulation (F0) and two modified formulations (F1, F2). The panelists were 30 adults aged 18 years and older. The acceptability test results showed that the modified formula most preferred by the panelists was F1. There were significant differences in color, taste, texture, and aftertaste characteristics (p ≤ 0.05). Thus, the substitution of corn silk flour and inulin flour in crispy noodle products is still sensorially acceptable, with F1 as the best modified treatment formula.
Co-Authors Annis Catur Adi