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All Journal Jurnal Bio-Geo Material Dan Energi
Irwan Kurniadi
University of Jambi
Humanities Electrical & Electronics Engineering Energy

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The Effect of Different Concentration of Yellow Yam Flour (Dioscorea alata) on The Characteristic of Wet Noodles: Yellow yam tuber for wet noodles Lavlinesia Lavlinesia; Irwan Kurniadi; Ulyarti Ulyarti
Journal BiGME Vol. 2 No. 1 (2022): Journal of Bio-Geo Material and Energy (BiGME), March 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i1.31600

Abstract

Yam (Dioscorea alata) is a species of tubers that have carbohydrates and starch as well as having the fiber as an added value which can be processed into noodles. Fiber is the part of the plant that can not be digested. This study aimed to determine the amount of wild yam flour, fiber content and organoleptic properties in a wet noodle flour substitution with wild yam flour. Parameter observed moisture, resilience, crude fiber, cooking loss, and organoleptic. The method used experimental method completely randomized design with a 5 stage treatment of the addition of wild yam flour as much as 0% (P0), 10% (P1), 20% (P2), 30% (P3) and 40% (P4) with 4 times repetition. The data were analyzed using ANOVA followed DNMRT test with confidence interval of 5%. The analysis showed that the addition of wild yam flour influence on the physical, chemical and organoleptic. The best noodles parameters that have a water content of 59.83%, resilience 25.75%, crude fiber 0.27%, cooking loss 1.72, texture 3.65 (rather chewy), flavor 3.90 (rather like), and the overall acceptance 4.25 (like).
Co-Authors AA Sudharmawan, AA Lavlinesia Lavlinesia