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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Jurnal Teknologi Pangan Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH JITEK (Jurnal Ilmiah Teknosains) Pro Food JFMR (Journal of Fisheries and Marine Research) JMM (Jurnal Masyarakat Mandiri) Amerta Nutrition Jurnal Pengabdian Magister Pendidikan IPA Jurnal Teknologi Pertanian Andalas Jurnal Abdi Insani Nusantara Science and Technology Proceedings Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Prosiding Konferensi Nasional PKM-CSR Journal of Food and Pharmaceutical Sciences Alamtana Jurnal Wicara Desa
Satrijo Saloko
Faculty Of Food Technology And Agro Industry, University Of Mataram, Nusa Tenggara 83126 Indonesia
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Journal : Nusantara Science and Technology Proceedings

 1 
The Effect Addition of Winged Bean and Konjac Flour on the Quality of Instant Cassava-Corn Noodles Satrijo Saloko; Siska Cicillia; Siti Rakmah
Nusantara Science and Technology Proceedings 1st International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2020.0502

Abstract

This study aims to determine the effect of addition winged bean and konjac flour on the quality of instant corn noodles. The experimental design used was a Completely Randomized Design (CRD) with one factor. The factor which is done in the formulation of adding winged bean flour and konjac flour consisting of six treatments. The treatment was P (presentation of cornflour : mocaf: konjac flour : winged bean flour) included P1 (65% : 20% : 0% : 15%); P2 (65% : 20% : 3% : 12%); P3 (65% : 20% : 6% : 9%); P4 (65% : 20% :9% : 6%); P5 (65% : 20% : 12% : 3%) and P6 (65% : 20% : 15% : 0%). The measured parameters of noodle quality are water content, protein content, dietary fiber content, fat content, calcium content, color, cooking time, cooking loss, rehydration, and organoleptic quality including taste, aroma, and texture. The addition of winged bean flour and konjac flour gives a significantly different effect on Moisture content, protein content, dietary fiber content, fat content, Ca content, Zn content, color, cooking loss, cooking time, rehydration, hedonic aroma, and taste both hedonic and scoring. The best treatment was obtained in the treatment of P3 (9% winged bean flour: 6% konjac flour) with a water content of 4.50%; protein content 11.39%; dietary fiber content of 20.01%; fat content 2.74%; Calcium content 0.06%; Zink content 2,84 ppm; L value of 59.59 before brewing and 50.15% after brewing; °hue before brewing 76.11 and after brewing 77.93; cooking time 10.32 minutes; cooking loss 0.66% and rehydration 10.18 minutes.
Co-Authors A.A. Made Semariyani Agung Endro Nugroho Agus Heri Purnomo, Agus Heri Agus Purbathin Hadi Ahmad Alamsyah Ahmad Alamsyah Akbar, Rizal Alfian Pujian Hadi Aluh Nikmatullah Andini, Lani Aprilia, Veriani Apriliyanti, Lia Arif Sabta Aji Atikah Nurhayati Ayudistira, Saufika Baiq Nisrina Nurubay Baiq Nuzulina Bambang Budi Santoso Bambang Setiaji Chindrawato, A.A. Sagung Manik Cicilia, Siska Dian Resti Setyaningrum Djidin, Radhiyya Tsabitah Djidin, Radhiyya Tsabitah S. Dody Handito, Dody Dwiani, Afe Eko Basuki, Eko Erfani, Anthon Eva Mayasari Fadhilah, Rifdah Faradina, Cinta Sasmi Garini, Fitri Ardia Guyup Mahardhian Dwi Putra Hadi, Agus Purbathin Hartina Hartina Hilyaa, Siti I Gede Pasek Mangku I Wayan Sudiarta Izza, Nida’ul Kamilatul Khoirunnisah, Frisqi Meilany Kurniadin Abd Latif Kuswanto, Reklivson Andre L. Mukhtar Atmawinata Laksmi, A.A. Ayu Kanaka Mutiara Lingga Gita Dwikasari, Lingga Gita Luh Suriati M. Qazuini Maria Ulfa Muhammad Sarjan Mulia, I Komang Oki Budi Mutia Devi Ariyana Naufali, M. Nizhar Ni Made Ayu Suardani Singapurwa Nursan, Muhammad Oke Anandika Lestari Pical, Venda Purnama Darmadji Putra, Nicko Rosyawan Putri, , Ni Kadek Sintya Pradnyani Raden Mohamad Herdian Bhakti Rasyda, Riezka Zuhriatika rekapangan, Nazaruddin Rizka Amalia Rumiyati S. Djidin, Radhiyya Tsabitah Sahrul Alim Sailendra, Nova Veronika Satria, Muhammad Tito Setianingsih, Ni Luh Putu Putri Siska Cicilia Siska Cicillia Siti Rakmah Sopiandi Sopiandi Sri Widyastuti Sri Widyastuti Subin, Maria Reinaldis Jebaut Sutinah Made, Sutinah Syamsurrijal, Syamsurrijal Yasa, I Wayan Sweca Yekti Asih Purwestri Yudi Pranoto Zazkiya, Nely