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Evaluation of the Physical and Chemical Properties of Instant Modified Cassava Flour (Mocaf) Substituted Instant Noodles with Variations of Alkali Salt
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| Author:
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ANJAR BRILIANNITA, EVITA RIVIANI ACHMADI, ANISA TRI HUTAMI, MERINTA SADA, ANWAR MALLONGI
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| Abstract:
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Background; Cassava (Manihot Esculenta Crantz) is one of the local food commodities which has the potential to substitute wheat flour in the form of Modified Cassava Flour (Mocaf) into instant noodles because it has high productivity, easy cultivation, and low price. Aim; to evaluate the physicochemical properties of instant noodles using the substitution of mocaf ( Modified CassavaFlour) and a wide variety of alkaline salt composition. Method; this is experimental research, the color of the raw and cooked noodles was analyzed using Konica Minolta Chromameter, the extensibility of the noodle including tensile strength value (MPa) and F Maximum (%) strain were analyzed using Universal Texture Machine (UTM). The determination of the instant noodle's cooking yield was following AACC standard method No. 55.50.01 (AACC, 2000) and noodle evaluation sheet. This research was conducted in the Nutrition and Food Laboratory, Incubation Laboratory, and Engineering Laboratory of Gadjah Mada University, Yogyakarta, Indonesia. In this research, The results showed that the best proportion as the ratio of what flour: mocaf 60:40 with addition ratio ofNa2CO3: K2CO3 0.3: 0.5. The highest tensile strength value and the highest cooking yield value was 177% at the ratio of wheat flour: mocaf 50:50 with the addition ratio of Na2CO3: K2CO3 0.4: 0.4. The water content obtained has met the requirements of SNI 01-2974-1996 ranging from <8% (db) with quality standards. The physicochemical quality of instant noodle products made from mocaf flour can match those made from wheat flour.
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| Keyword:
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physicochemical, noodles, mocaf, alkaline salt
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.01.571
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| Download:
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