Proceedings of International Conference on Multidiciplinary Research
Vol 5, No 2 (2022): ICMR

The Subtitution of Kluwih Seed Flour (Artocarpus Communis) in the Noodle Production

Zania Faradiva (Unknown)
Tengku Mia Rahmiati (Unknown)
Fadlan Hidayat (Unknown)
Yuslinaini Yuslinaini (Unknown)
Cut Khairatul Mahruzi (Unknown)

Article Info

Publish Date
17 Dec 2022

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

Copyrights © 2022




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Proceedings of International Conference on Multidiciplinary Research
Website

Abbrev

ICMR

Publisher

Universitas Serambi Mekkah Aceh

Subject

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Social Sciences

Description

This international conference is expected to be an annual event. We expect, it is a great opportunity to share and bridge research activities among all researchers and presenters and also participants for future science development and ...