The Effect of Ratio of Wheat, Mocaf, and Mung Bean Flour on the Quality of Wet Noodles
DOI:
https://doi.org/10.29303/profood.v11i1.423Keywords:
mocaf, mung bean, wet noodle, wheat flourAbstract
Noodles are a food product made from wheat with the addition of other food ingredients. In the current market, people are familiar with various types of noodle products, namely wet noodles, dry noodles, and instant noodles. Wet noodles are a type of noodle that has undergone a boiling process after the cutting stage and before being marketed. This research aimed to determine the effect of the ratio of mocaf, wheat flour, and mung bean flour on the quality of wet noodles. The research method used was a completely randomized design (CRD) with treatments in the form of the ratio of wheat: mocaf: mung bean flour, consisted of MB1 (40%: 60%; 0%); MB2 (40%: 50%: 10%); MB3 (40%: 40%: 20%); MB4 (40%: 30%: 30%); MB5 (40%: 20%: 40%); and MB6 (40%: 10%: 50%). Observation data were analyzed using ANOVA and further tested using the Honest Significant Difference test at the 5% significance level. The results showed that the ratio of wheat flour, mocaf, and mung bean flour gave significantly different effects on moisture content, ash content, protein content, and organoleptic quality of wet noodles. The ratio of 40% wheat flour, 40% mocaf, and 20% mung bean flour was the recommended treatment because it can produce wet noodles with with chemical quality including moisture content 56.19%; ash content 1.09%; protein content 6.07%, and organoleptic quality that is favored by panelists with a slightly chewy texture, no unpleasant taste, no unpleasant aroma, and a pale yellow color.
References
Abidin, Z., Sipahutar, Y. H., & Sirait, J. (2022). Pemanfaatan rumput laut (Gracilaria sp.) sebagai produk mie kering. Jurnal Aurelia, 4(1), 87–96. http://dx.doi.org/10.15578/aj.v4i1.10818.
Astawan, I. M. (2009). Sehat dengan hidangan kacang dan biji-bijian. Niaga Swadaya.
[BSN] Badan Standardisasi Nasional. (2006). Petunjuk pengujian organoleptik dan/atau sensori. Badan Standardisasi Nasional Indonesia.
Canti, M., Anggrahini, S., & Triwitono, P. (2018). Peningkatan kandungan protein mi instan dari substitusi tepung jagung dengan tepung kacang hijau. Jurnal Ilmu Pangan dan Hasil Pertanian, 2(1), 1. https://doi.org/10.26877/jiphp.v2i1.2025.
Diniyah, N., Setiawati, D., Windrati, W. S., & Subagio, A. (2017). Karakterisasi mi mojang (mocaf-jagung) dengan perbedaan jenis dan konsentrasi bahan pengikat. Jurnal Penelitian Pascapanen Pertanian, 14(2), 98–107.
Jiang, Z. Q., Pulkkinen, M., Wang, Y. J., Lampi, A. M., Stoddard, F. L., Salovaara, H., Piironen, V., & Sontag-Strohm, T. (2016). Faba bean flavour and technological property improvement by thermal pre-treatments. LWT - Food Science and Technology, 68, 295–305. https://doi.org/10.1016/j.lwt.2015.12.015.
Kang, J., Lee, J., Choi, M., Jin, Y., Chang, D., Chang, Y. H., Kim, M., Jeong, Y., & Lee, Y. (2017). Physicochemical and textural properties of noodles prepared from different potato varieties. Preventive Nutrition and Food Science, 22(3), 246–250. https://doi.org/10.3746/pnf.2017.22.3.246.
Lestari, E., Kiptiah, M., & Apifah, A. (2017). Karakterisasi tepung kacang hijau dan optimasi penambahan tepung kacang hijau sebagai pengganti tepung terigu dalam pembuatan kue bingka. Jurnal Teknologi Agro Industri, 4(1), 20–34. https://doi.org/10.34128/jtai.v4i1.45.
Maslin, S., Wahyuni, S., & Suharman, S. (2024). Analisis proksimat dan kualitas fisik mie Wikau Maombo dengan penambahan rumput laut (Eucheuma cottonii). Journal of Innovative Food Technology and Agricultural Product (JITAP), 2(1), 35–40. https://doi.org/10.31316/jitap.v2i1.6635.
Mukti, K. S., Rohmawati, N., & Sulistiyani, S. (2018). Analisis kandungan karbohidrat, glukosa, dan uji daya terima pada nasi bakar, nasi panggang, dan nasi biasa. Jurnal Agroteknologi, 12(1), 90. https://doi.org/10.19184/j-agt.v12i1.8333.
Muniandy, S. D., & Gannasin, S. P. (2019). Physicochemical and sensory characteristics of brown rice (Oryza sativa) noodles substituted with mung bean (Vigna radiata) powder. Malaysian Journal of Nutrition, 25(3), 351–359. https://doi.org/10.31246/mjn-2019-0022.
Nagrale, S. C., An, P., Tayade, N., Pv, J., & Ys, W. (2018). Proximate composition and estimation of mineral content from different mungbean (Vigna radiata (L.) Wilczek) genotypes. Journal of Pharmacognosy and Phytochemistry, 7(4), 3434–3436.
Nielsen, S. S. (2010). Food analysis (4th ed.). In Instructor’s manual for food analysis: Second edition. Purdue University. https://doi.org/10.1007/978-1-4615-5439-4_8
Niland, B., & Cash, B. D. (2018). Health benefits and adverse effects of a gluten-free diet in non-celiac disease patients. Gastroenterology & Hepatology, 14(2), 82–91.
Nurhayati, N., Belgis, M., Jayus, J., & Velianti, I. S. (2022). Increasing of wet noodles quality using vegetables oil coating. Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021), 16, 242–246. https://doi.org/10.2991/absr.k.220101.033.
Octavia, A. P., & Sulistiyati, T. D. (2021). Fortifikasi bubur rumput laut Eucheuma cottonii sebagai sumber serat pangan putu mayang. JFMR–Journal of Fisheries and Marine Research, 5(1), 22–25. https://doi.org/10.21776/ub.jfmr.2021.005.01.4.
Pradyana, D. T., Ulilalbab, A., Suprihartini, C., & Anggraeni, E. (2021). Pengaruh proporsi tepung garut dan kacang hijau terhadap daya terima dan kadar air cookies. Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health), 3(1), 1–7. https://doi.org/10.36441/jtepakes.v3i1.536.
Putri, N. A., Herlina, H., & Subagio, A. (2018). Karakteristik MOCAF (modified cassava flour) berdasarkan metode penggilingan dan lama fermentasi. Jurnal Agroteknologi, 12(1), 79–87. https://doi.org/10.19184/j-agt.v12i1.8252.
Rahmi, Y., Wani, Y. A., Kusuma, T. S., Yuliani, S. C., Rafidah, G., & Azizah, T. A. (2019). Profil mutu gizi, fisik, dan organoleptik mie basah dengan tepung daun kelor (Moringa oleifera). Indonesian Journal of Human Nutrition, 6(1), 10–21. https://doi.org/10.21776/ub.ijhn.2019.006.01.2.
Ramadhan, A., & Sari, E. R. (2015). Variasi perbandingan tepung terigu dan mocaf (Modified Cassava Flour) dalam pembuatan mie mocaf. AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian, 2(1), 211–219. https://doi.org/10.37676/agritepa.v2i1.109.
Ratnawati, L., Desnilasari, D., Surahman, D. N., & Kumalasari, R. (2019). Evaluation of physicochemical, functional and pasting properties of soybean, mung bean and red kidney bean flour as ingredient in biscuit. IOP Conference Series: Earth and Environmental Science, 251(1), 012026. https://doi.org/10.1088/1755-1315/251/1/012026.
Saloko, S., Alamsyah, A., Cicilia, S., & Nuzulina, B. (2020). Pengaruh fortifikasi daun kelor dan rumput laut terhadap mutu mie “JENIuS.” Jurnal Keteknikan Pertanian Tropis dan Biosistem, 8(3), 217–227. https://doi.org/10.21776/ub.jkptb.2020.008.03.03.
Singh, G., Singh, B., Singh, A., & Sharma, S. (2023). Functionality of barley pasta supplemented with mungbean flour: Cooking behavior, quality characteristics and morphological interactions. Journal of Food Measurement and Characterization, 17(6), 5806–5820. https://doi.org/10.1007/s11694-023-02080-7.
Sudarwati, H., Natsir, M. H., & Nurgiartiningsih, V. A. (2019). Statistika dan rancangan percobaan: Penerapan dalam bidang peternakan. Universitas Brawijaya Press.
Sukamto, S., Azizah, R., Suprihana, S., & Karim, F. (2019). Produksi mie protein tinggi dari terigu yang difortifikasi tepung komposit dan protein kacang hijau. Prosiding Seminar Nasional Lahan Suboptimal: Smart farming yang berwawasan lingkungan untuk kesejahteraan petani, 487–495.
