Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Journal of Agricultural and Biosystem Engineering Research Jurnal Sains dan Teknologi Pangan
Aldila, Livianinda Elza
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Control & Systems Engineering Energy Industrial & Manufacturing Engineering Mechanical Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Sains dan Teknologi Pangan

 1 
OPTIMASI FORMULA MI BEBAS GLUTEN BERBAHAN TEPUNG GEMBILI DAN MOCAF Hidrotunnisa; Ayuningtyas, Laksmi Putri; Aldila, Livianinda Elza; Yuliasari, Hikmah
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/fge8gv71

Abstract

Noodles are typically made from wheat flour, which contains gluten, making them less suitable for individuals with gluten intolerance. This study aims to investigate the effect of the proportion of yam flour and mocaf on the quality of noodles and optimize the formula to achieve the best quality response from gluten-free dry noodles using a D-optimal design. The responses analyzed included cooking quality (cooking time and cooking loss) and texture profile (hardness, cohesiveness, springiness, and chewiness). The results showed that increasing the yam flour proportion (24,58-34,4%), combined with reducing mocaf proportion (24,57-14,75%), could decrease cooking time (7.3–6.3 minutes), cooking loss (14.51–10.17%) and increased hardness (248.12–857.48 gf), cohesiveness (0.45–0.75), springiness (0.46–0.78), and chewiness (97,60–330,35). The optimal formula was obtained in a composition of 34.39% gembili flour and 14.76% mocaf flour with a desirability value of 0.710. The characteristics of the best formulation results include a cooking time of 6.3 minutes, a cooking loss of 10.69%, a hardness of 662.42 gf, a cohesiveness of 0.70, a springiness of 0.78, and a chewiness of 249.91. Verification shows that the actual response value is within the predicted range, indicating that the model is valid for application in the development of gluten-free noodles from local ingredients.
Co-Authors Athallah, Fikri Ayuningtyas, Laksmi Putri Henggar Jaya, Gigieh Hidrotunnisa Hidrotunnisa, Hidrotunnisa Hikmah Yuliasari Prabowo, Pandu Aji purbowati, ike sitoresmi mulyo Ramadhani, Siti Laila Setiadi, Muhammad Restu