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All Journal Jurnal Gizi dan Pangan JURNAL GIZI INDONESIA JURNAL SISTEM INFORMASI BISNIS Journal of Nutrition College Journal of Biomedicine and Translational Research agriTECH Jurnal Media Gizi Indonesia (MGI) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Medical Laboratory Technology Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Journal of Applied Food Technology Jurnal Pengabdian Masyarakat Kedokteran Journal of Health and Nutrition Research Poltekita: Jurnal Ilmu Kesehatan Jurnal Info Kesehatan
Ninik Rustanti
Program Studi Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang 50275
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary Other

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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 Adriyan Pramono Agung Dwi Prasetyo Agung Dwi Prasetyo, Agung Dwi Al-Baari, Ahmad Ni’matullah Andriana Murdi Hastuti Ani Margawati Anjani, Gemala Annisa Istiqomah, Annisa Armelinda, Nyoman Putri Ari Arwinda Nugraheni Aryu Candra Aulia, Salma Shafrina Avisha, Rosita Nur Ayu Rahadiyanti Ayu, Azzahra Mutiara Ayudya Luthfia Nintami Christanto, Monica Lemuela Deny Yudi Fitranti Dewi Marfu’ah Kurniawati Dewi, Dian Puspita Dewi, Sonia Kurnia Dhiyas, Ardhanareswari Dian Estiningtyas Dian Isti Cahyani, Dian Isti Diana Nur Afifah, Diana Nur Edarni Zebua Elvizahro Leiyla Endang Sri Lestari Endang Sri Lestari Etika Ratna Noer Fadhila, Farah Rosyihana Fala, Etika Nurul Febriandina, Kharisma Dwi Firdha Ayu Trianie Fitri Wulandari Fitriyono Ayustaningwarno Hajar Surya Wardani Hardaning Ausiea Marantha Hartanti Sandi Wijayanti Hestin Rahmawati Ina Susanti Indah Mega Astuti Indriyanti, Risa Latifah Nur Aisiyah Magfirah, Ariel Maria Annisa Primawestri Marsella Temala Dewi MARTHA ARDIARIA Mukarromah, Tsamaroh Azzah Mursid Tri Susilo Muthia Fauzan Nafsih, Vifin Zakiahtin Nani Maharani Nissa, Choirun Nur Afifah, Diana Nur Ahmad Habibi Nur Ilaika Zulfa Nurul Alam Sayekti Nuryanto Nuryanto . Nuryanto Nuryanto Oky Dwi Nurhayati Puspadani, Nurlina Rachma Purwanti Ramayani, Gita Ratih Paramastuti Ratna Ratna Rayyani Zaena Dini Resmi Unggul Pratiwi, Resmi Unggul Riansari, Anugrah Rozanah, Ishmah S. Sugiharto Safitri, Ulan Sidhin, Syaharani Sinaga, Millennia Dorais Sinthika, Euodia Sugiharto Suryaningrum, Trisna Ulil Albab Utami Harjantini, Utami Velicia, Velicia Yuni Dwi Hastuti Yustitie, Normasari