| dc.description.abstract |
Dry noodles is a food product made from wheat flour in the form of a thin and
long dough and has a relatively long shelf life and is easy to handle. Utilization of
purple corn into flour as an ingredient for processed dry noodles can reduce
imports of wheat flour. Purple corn is a maize variety that contains anthocyanins
as antioxidant compounds. The purpose of this study was to determine the
proportion of purple corn flour on the organoleptic characteristics of dry noodles
and proximate analysis of the best results of dry noodles, the method used was a
factorial Completely Randomized Design (CRD) with 5 treatments and 3
replications. The treatments were J1 (90% flour: 10% purple corn flour), J2 (80%
flour: 20% purple corn flour), J3 (70% flour: 30% purple corn flour), J4 (60%
flour: 60% flour). purple corn 40%), J5 (50% flour: 50% purple corn flour). The
research data were analyzed using Two Way ANOVA and Duncan's further test.
The results of the organoleptic test on the level of preference showed that the
addition of the proportion of purple corn flour had an effect on taste and texture,
but had no effect on the color and aroma of dry noodles. The best result of dry
noodles was treatment J2 (80% flour: 20% purple corn flour) with proximate
analysis results in the form of protein content (15,63%), water content (16,41%),
ash content (2,34%) , fat content (1,16%), and carbohydrates (64,46%). |
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