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All Journal Food Science and Technology Journal (Foodscitech)
Sutrisno Adi Prayitno
University of Muhammadiyah Gresik
Agriculture, Biological Sciences & Forestry

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Fortification of Moringa oleifera Flour on Quality of Wet Noodle Sutrisno Adi Prayitno; Domas Galih Patria; Nur Agustin Mardiana; Dwi Retnaningtyas Utami; Rinda Kusumawati; Nurtalitha Alifia Rochma; Muhammad Khoirun Niam
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2021)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.921 KB) | DOI: 10.25139/fst.v5i1.4236

Abstract

Noodles are foods that are often consumed by the public and contain a lot of carbohydrate compounds. Human needs are not only for carbohydrates but also for protein, fat, or mineral compounds. The need for macronutrients or minerals is not only found in flour sources, but can be obtained from natural sources such as Moringa oleifera leaves. It is known that Moringa oleifera leaves have nutritional, mineral or antioxidant potential and other bioactive. The purpose of this study was to determine the levels of macronutrients, crude fiber, and minerals (Ca and Fe) contained in wet noodles added (fortified) with Moringa oleifera leaves flour. In this study, the experimental design used a completely randomized design (CRD). The treatment carried out in the study was using 100% wheat flour as a control, 5% Moringa oleifera leaves flour, and 95% wheat flour, 10% Moringa oleifera leaves flour and 90% wheat flour, 15% Moringa leaves flour, and 85% wheat flour. The results showed that the addition of higher concentrations of Moringa oleifera flour resulted in differences in crude fiber, macronutrients and minerals in wet noodle products. Increasing the concentration of Moringa oleifera flour used also has a different effect on the sensory parameter of noodles. It is recommended that the use of Moringa oleifera flour does not exceed 5% because it is greatly affects the organoleptic of the product. Concentrations of 5%, 10%, and 15% have potential to increase macronutrients and minerals in noodle products. So it can be confirmed that Moringa oleifera leaves have the potential as a source of functional food. Key words: Noodles, Moringa oleifera, macro nutrition, minerals
The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles Domas Galih Patria; Sutrisno Adi Prayitno; Nur Agustin Mardiana
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.195 KB) | DOI: 10.25139/fst.v5i1.4544

Abstract

This study aims to determine the physicochemical properties of noodles added with angkung fruit juice as a natural dye. In addition, RVN have potential as healthy food because they contain antioxidant compounds derived from angkung fruit. The treatment in the study is addition of angkung juice, namely the addition of 0% (Control), 2% (RVN1), 4% (RVN2), and 6% (RVN3). Physicochemical analysis such as water content, water absorption index (WAI) and water-soluble index (WSI), color and texture profile. Research data were analyzed using a completely randomized design (CRD). Significant differences between data were analyzed using ANOVA followed by Duncan's multiple distance test (DMRT) at 5%. The water content of RVN samples ranged from 11.2% to 11.8% with Control sample (0% angkung juice) having the highest value, swelling index value is ranged from 51.05% to 51.09%, the WAI of RVN samples ranged from 4.90 g/g to 4.97 g/g with Control sample having the highest value, while the WSI value of RVN is ranged from 2.36% to 4.86%, the value of L is ranged from 60.82 to 66.78 while the value of a is ranged from 2.05 to 9.08 and the value of b with the addition of angkung juice is ranged from 19.81 to 25.01. The lowest value of hardness is control 6.91 mJ, ranged value of adhesiveness is 0.12-0.13 mJ, and lowest value of chewiness is control 4.81 mJ. In this research, red violet noodles with the addition of angkung fruit juice will be continued in the future by conducting sensory tests and testing health benefits in vitro and in vivo. It is expected that red violet noodles can be consumed by everyone as a healthy food.
Co-Authors Agustin Mardiana, Nur Domas Galih Patria Domas Galih Patria Dwi Retnaningtyas Utami Muhammad Khoirun Niam Nurtalitha Alifia Rochma Rinda Kusumawati