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All Journal Proceedings of International Conference on Multidiciplinary Research
Fadlan Hidayat
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Social Sciences

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The Subtitution of Kluwih Seed Flour (Artocarpus Communis) in the Noodle Production Zania Faradiva; Tengku Mia Rahmiati; Fadlan Hidayat; Yuslinaini Yuslinaini; Cut Khairatul Mahruzi
International Conference on Multidisciplinary Research Vol 5, No 2 (2022): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v5i2.5422

Abstract

The use of kluwih seed flour in the noodle processing is an effort to diversify food and reduce consumption of wheat flour in Indonesia. This research aimed to examine the physicochemical properties of wet noodles made from kluwih seed flour. The study employed Completely Randomized Design (CRD) non factorial with the treatment of substitution ratios of wheat flour and kluwih seed flour; 10 grams: 90 grams (T1), 20 grams: 80 grams (T2), 30 grams: 70 grams (T3), and 40 grams: 60 grams (T4). The result showed that the best treatment on the composition of the wheat flour substitution with kluwih seed flour 80%: 20% (T2) with an elongation value of 30.68%, elasticity of 7.44% organoleptic test, taste 3.83 (likes), aroma 3.80 (likes) and color 3.97 (likes). Keywords: noodle, Kluwih seed flour, organoleptic, elasticity, elongation
Co-Authors Cut Khairatul Mahruzi tengku Mia Rahmiati Yuslinaini Yuslinaini Zania Faradiva