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Journal : agriTECH

Physicochemical and Sensory Quality of Noodle with Taro and Gembus Flour Ayustaningwarno, Fitriyono; Velicia, Velicia; Christanto, Monica Lemuela; Indriyanti, Risa; Wijayanti, Hartanti Sandi; Rahadiyanti, Ayu; Afifah, Diana Nur; Rustanti, Ninik; Anjani, Gemala; Ayu, Azzahra Mutiara
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.98089

Abstract

Consuming low glycemic index (GI) foods is crucial for managing glycemic control in people with diabetes mellitus (DM). Meanwhile, taro (Colocasia esculenta L. Schott) flour, recognized for low GI and resistant starch content, along with gembus flour, rich in fiber and protein, are potential substitutes in the formulation of dried noodle designed for DM diets. This study aimed to investigate five formulations namely F0 to F4 with varying percentages of taro and gembus flour using a completely randomized design. The parameters analyzed include energy content, proximate composition (carbohydrates, protein, fat, moisture, ash), dietary fiber, resistant starch, starch digestibility (using Kjeldahl, Soxhlet, and AACC 66-50 methods), as well as cooking quality. Statistical analysis used Kruskal-Wallis, Mann-Whitney, and one-way analysis of variance (ANOVA) with post-hoc tests to assess differences. Organoleptic quality was evaluated using hedonic and Just About Right (JAR) scales, while GI and glycemic load (GL) were determined by comparing glucose response curves. The results showed that higher gembus flour content reduced energy content, carbohydrates, starch digestibility, and GL, while increasing protein, fat, ash, dietary fiber, resistant starch, and cooking loss. The optimal formulation, F4 (20% taro flour, 20% gembus flour), was favored due to the balanced nutritional profile indicated by lower levels of carbohydrates and fat with higher levels of protein and fiber, as well as consumer preference. In conclusion, substituting taro and gembus flour in dried noodle significantly impacts nutritional composition, cooking quality, organoleptic attributes, and glycemic response, making both suitable alternatives for managing DM dietary needs.
Co-Authors A Fahmy Arif Tsani Adriyan Pramono Ahmad Syauqy Aida Fitri Nazillah Ani Margawati Anjani, Gemala Armelinda, Nyoman Putri Ari Aryu Candra Astiti, Rosiana Dwi Aulia, Nurhanna Putri Ayu, Azzahra Mutiara Binar Panunggal Christanto, Monica Lemuela Deny Yudi Fitranti Deny Yudi Fitranti Deny Yudi Fitranti Deny Yudi Fitranti Destikasari, Widya Dewi Kurnia Sandi Dewi Kurniawati Dewi Marfu'ah Kurniawati Dewi Marfu’ah Kurniawati Diana Nur Afifah, Diana Nur Enny Probosari Etika Ratna Noer Etisa Adi Murbawani Fajrani, Alifia Mukti Fauzia Purnamasari Febriandina, Kharisma Dwi Ferry Sandra Fillah Fithra Dieny Fillah Fithra Dieny Firmandani, Raihan Dhia Fitriyono Ayustaningwarno Furi, Agnes Kalpita Galuh Chandra Irawan, Galuh Chandra Ginting, Ignasia Agatha Br Hartanti Sandi Hartanti Sandi Wijayanti Hisanah, Raniah Iin Indartiningsih Indriyanti, Risa Ira Mulyani Jauharany, Firdananda Fikri Khoirunnisa, Novia Tri Kumala, Anandita Mega Latifah, Nandita Nury Luthfiatul Khusna Mardiana, Zahra Aulia MARTHA ARDIARIA Maura Tirta Nabila Mulyani, Ira Mursid Tri Susilo Ninik Rustanti Nissa, Choirun Noviasti Rahma Utami Nurhidayati, Lisa Rosyida Nurmasari Widyastuti Nursari, Elia Nawang Nuryanto Nuryanto Nuryanto Nuryanto Nyoman Suci Widiastiti Pradita Putri Ramadhani Rachma Purwanti Rahma, Devi Elvina Restutiwati, Fidi Rizqiawan, Angga Rosha, Putri Tiara Sandi, Dewi Kurnia Setyawan, Fajar Setyawati, Novi Sitanggang, Golda Sharon Suryawati Suryawati Suwito, Maria Rebecca Syafira Noor Pratiwi Syahadah, Muti'ah Mustaqimatusy Tsani, A Fahmy Arif Tsani, A. Fahmy Arif Umu Faradilla Velicia, Velicia Widya Destikasari