Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Bio-Geo Material Dan Energi
Purba, Olivia Idovani
Unknown Affiliation
Humanities Electrical & Electronics Engineering Energy

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Enhancing the Physicochemical and Sensory Properties of Purple Yam Wet Noodles through Egg White Addition Ulyarti, Ulyarti; Purba, Olivia Idovani; Mursyid, Mursyid; Sulistiana, Ika Putri; Pratami, Tesy
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 4 (2026): Journal of Bio-Geo Material and Energy (BiGME), August 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/rb6tgh98

Abstract

Purple yam (Dioscorea alata) is a potential local ingredient for wet noodle production, although improving its texture remains important for product quality and consumer acceptance. This study investigated the effect of egg white addition on the physicochemical and sensory properties of purple yam wet noodles. A completely randomized design was used with seven egg white concentrations: 0%, 2.5%, 5%, 7.5%, 10%, 12.5%, and 15%, with three replications. The data were subjected to ANOVA, followed by DnMRT when significant differences were observed. Egg white concentration significantly affected noodle elongation, cooking time, cooking loss, moisture and protein contents, color, and several sensory attributes. As the concentration of egg white increased, elongation, cooking time, protein content, and moisture content tended to increase, whereas cooking loss decreased. The addition of egg white also changed the color and sensory characteristics of the noodles, particularly at higher concentrations, which resulted in lower scores for color and taste. The 7.5% egg white addition showed the most favorable overall results, with an elongation of 12.62%, cooking time of 190 s, cooking loss of 3.11%, moisture content of 64.6%, protein content of 12.71%, color values of L* = 53.83, a* = −1.20, and b* = −7.33 and obtained the highest overall acceptability score (4.08).
Co-Authors Mursyid Djawas Sulistiana, Ika Putri Tesy Pratami Ulyarti