PHYSICAL PROPERTIES OF WET NOODLE BASED ON POTATO AND TAPIOCA COMPOSITE FLOUR

Zulman Efendi (Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu)
Fitri Electrika D. Surawan (Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu)
Yosy Sulastri (Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu)

Jurnal Agroindustri
Vol 6, No 2 (2016)

Wet noodle properties prepared from tapioca flour : potato flour proportion i.e. 70:30; 60:40; 50:50; 40:60; and 30:70 were studied by Complete Randomized Design. The potato flour proportion effect were significantly contributing to physical properties of strain and waterabsorption index, moisture content, and L, a, b value.The wet noodle prepared from tapioca : potato flour = 70:30; 60:40; 50:50 have no significant different on strain (?L/L) and , water absorption index, moisture content and L, a, b value.The wet noodle prepared fromtapioca :potato flour = 40:60 and 30:70 hadlower strain (?L/L) index thus giving the highest waterabsorptionand moisture content. But its noodle has lower brightness level. The result revealed the possibility of composite flour from potato and tapioca 50:50 could be produce wet noodle for functional food. Its physical properties i.e. strain and water absorption index, moisture content, and L, a, b value were 0.5, 0.37, 47.35, and 65.6, -1.0, 25.6, respectively.