Physicochemical and Organoleptic Quality of Dried Corn Noodles with Variations of Carrageenan

Authors

  • Chairul Anam Afgani Sumbawa University of Technology
  • Asraar Kamal Azmi Universitas Teknologi Sumbawa
  • Ariskanopitasari Ariskanopitasari Universitas Teknologi Sumbawa

DOI:

https://doi.org/10.29303/profood.v9i2.350

Keywords:

carrageenan, dried noodle, cornflour

Abstract

The consumption of instant noodles in Indonesia is ranked as second highest in the world. Noodles are generally made from wheat that cannot be grown in Indonesia. Corn flour as one of carbohydrate source from local food is suitable for wheat substitution. However, hydrocolloid addition is required as water binding and gel forming, so that the final product resembles wheat noodles. The type of hydrocholoid that is mostly found in West Nusa Tenggara is carrageenan derived from red seaweed. This study aims to determine the physical quality (water absorption and color), chemical quality (water content and ash content), and organoleptic quality (color, aroma, taste, and texture) of dried corn noodles with variations in the addition of carrageenan. The method used was a Randomized Block Design (RBD) with two factors,the type of carrageenan (kappa and iota) and the addition of carrageenan concentration (0.50%; 0.75%; and 1.00%) respectively. Corn noodles have increased water absorption (72-120%); L value (58.65-63.84%); increased water content (4.86-6.43%); increased ash content (1.09-2.08%); and the different levels of panelists' assessments of color (2.8-4.0); aroma (2.7-3.2); taste (2,4-2,8); and texture (1.9-2.9). Carrageenan type significantly affected water absorption, moisture content, ash content, organoleptic color, and texture profile. In another hand, carrageenan concentration significantly affected water absorption, ash content, organoleptic color, and texture profile; whereas the interaction of these two factors only affected the ash content.

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Published

2024-01-02

How to Cite

Afgani, C. A., Azmi, A. K. ., & Ariskanopitasari, A. (2024). Physicochemical and Organoleptic Quality of Dried Corn Noodles with Variations of Carrageenan . Pro Food, 9(2), 132–139. https://doi.org/10.29303/profood.v9i2.350

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