Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.2714

Development of Mocaf-Wheat Noodle Product with the Addition of Catfish and Egg-White Flours as an Alternative for High-Animal-Protein Noodles

*Friska Citra Agustia  -  Department of Nutritional Science, Faculty of Health Sciences, University of Jenderal Soedirman, Purwokerto, Indonesia
Yovita Puri Subardjo  -  Department of Nutritional Science, Faculty of Health Sciences, University of Jenderal Soedirman, Purwokerto, Indonesia
Gumintang Ratna Ramadhan  -  Department of Nutritional Science, Faculty of Health Sciences, University of Jenderal Soedirman, Purwokerto, Indonesia

Citation Format:
Abstract

This study aimed to determine the best formula and chemical dan sensory properties of noodles made from mocaf-wheat flour supplemented with catfish and egg-white flours. The factorial randomized trial was used in this experiment. The treatment factors consisted of the types of supplementary flour i.e. catfish flour (T1) and egg white flour (T2). These supplementary flour was applied to the mocaf and wheat flour of 70:30 as follows 5, 10, 15, and 20% (w/w) and assigned as P1, P2, P3, and P4. Chemical properties (water content, total fat, total protein, carbohydrate, and ash contents) and sensory properties were then analyzed. Hedonic test was performed to determine the consumer’s acceptance level of 15 semi-trained panelists. Result showed that the interaction between the two treatments (TxP) had no significant effect on the five chemical variables, while combination of the two treatments (TxP) only had a significant effect on the texture of mocaf-wheat noodles and had no significant effect on other variables. Noodle with the treatment of egg white flour supplementation had higher protein content compared to those of catfish flour. As more flour was supplemented, the higher protein content. As conclusion, the mocaf-wheat noodle product was able to be developed to produce high protein content of noodle.

Fulltext View|Download
Keywords: noodles; mocaf; catfish flour; egg-white flour

Article Metrics:

Article Info
Section: Artikel Penelitian (Research Article)
Language : EN
Statistics: 932 753
Share:
Related articles
Pengaruh Steam Blanching terhadap Aktivitas Polifenol Oksidase, Total Polifenol dan Aktivitas Antioksidan Biji Kakao Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat Diversifikasi Produksi Susu Kedelai Berbasis Mikroalga Autotrofik Guna Meningkatkan Indeks Nutraseutikal Optimasi Formula MP-ASI Bubuk Instan Sumber Protein dengan Subtitusi Hidrolisat Protein Ikan (HPI) dan Tepung Kacang Hijau Menggunakan Response Surface Methodology (RSM) Studi Karakteristik dan Uji Aktivitas Antioksidan dari Tepung Buah Okra (Abelmoschus esculentus) More related articles
Most cited articles
Development of Mocaf-Wheat Noodle Product with the Addition of Catfish and Egg-White Flours as an Alternative for High-Animal-Protein Noodles Formulasi dan Stabilitas Nanostructured Lipid Carrier dari Campuran Fraksi Stearin dan Olein Minyak Kelapa Sawit Ekstraksi Teh Putih Berbantu Ultrasonik pada Berbagai Amplitudo Formulasi Nikstamal Jagung, Tempe, dan Sayuran Terfermentasi dalam Perolehan Pasta Fortifikan sebagai Sumber Asam Folat Alami The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea More cited articles
  1. Adeleke, R.O., Odedeji, J.O. 2010. Acceptability studies on bread fortified with tilapia fish flour. Pakistan Journal of Nutrition 9(6): 531-534. DOI: 10.3923/pjn.2010.531.534
  2. Agustia, F.C., Subardjo, Y.P., Sitasari, A. 2016. Formulation and characterization of free-gluten and high-protein sago-starch noodles substituted with bean flour. Journal of Nutrition and Food 11(3):183-190. DOI: http://dx.doi.org/10.25182/jgp.2016.11.3.183-190(PleaseseeguidlinehowtowriteDOI)
  3. Agustia, F.C., Subardjo, Y.P., Sari, H.P. 2017. Development of biscuit mocaf-arrowroot substituted liver as alternatif biscuit with high iron for children under five years. Journal of Nutrition and Food 12(2):129-138.DOI: http://dx.doi.org/10.25182/jgp.2017.12.2.129-138
  4. Agustia, F.C., Rukmini, H.S., Naufalin, R. 2018. Fformulation of high protein-instant tiwul made from cassava flour substituted jack bean flour and skimmed milk. Jurnal Aplikasi Teknologi Pangan, 7(1):15-20. DOI : https://doi.org/10.17728/jatp.2132
  5. Andriansyah, R.C.E., Rahman, T., Herminiati, A., Rahman, N., Luthfiyanti, R. 2017. Ccharacteristics of chemical and functional properties of modified cassava flour (Manihot esculenta) by autoclaving-cooling cycles method. IOP Conf. Series: Earth and Environmental Science 101(1):012023. DOI: https://doi.org/10.1088/1755-1315/101/1/012023
  6. Aliya, L.S., Rahmi, Y., Soeharto, S. 2016. Mocafle noodle to increase the nutritional level of dry noodles as fuctional local food based. Indonesian Journal of Human Nutrition 3(1):32-41. DOI: http://dx.doi.org/10.21776/ub.ijhn.2016.003.Suplemen.4
  7. Amri, E., Pratiwi, P. 2014. Making mocaf (modified cassafa flour) with a fermentation process using several types of yeast. Jurnal Pelangi 6(2):171-179. DOI: https://doi.org/10.22202/jp.2014.v6i2.302
  8. Andarwulan, N., Kusnandar, F., Herawati, D. 2011. Food Aanalysis. PT. Dian Rakyat, Jakarta
  9. Asmoro, N.W., Hartati, S., Handayani, C.B. 2017. physical Physical characteristics and organoleptic products mocatilla chips from mocaf flour and maize. jJournals of Food Science and Agricultural pProduct 1(1): 63-70. DOI : http://dx.doi.org/10.26877/jiphp.v1i1.1354
  10. Auliah, A. 2012. Formulation of sago flour and corn combination in noodle production. Jurnal Chemica13(2): 33 -38. DOI : http://dx.doi.org/10.26858/chemicannn,n,n,.v13i2.624link ini tidak berfungsi
  11. Asriani, A., Santoso, J., Listyarini, S. 2018. Value of nutrition concentrated protein of lele dumbo (Clarias gariepenus) fish jumbo size. Jurnal Kelautan dan Perikanan Terapan 1(2). DOI: 10.15578/jkpt.v1i2.7257
  12. Diniyah, N., Setiawati, D., Windrati, W.S., Subagio, A. 2018. Characterization of mojang (mocaf-corn) noodle with various type and concentration of binding agent. Indonesian Journal of Agricultural Postharvest Research 14(2) : 98-107. DOI : http://dx.doi.org/10.21082/jpasca.v14n2.2017.98-107
  13. Faridah, A., Widjanarko, B. 2014. Addition of porang flour in noodle as mocaf substitution (modified cassava flour). Journal of Food Technology and Industry 25(1):98–105. DOI : http://dx.doi.org/10.6066/jtip.2014. 25.1.98
  14. Fiqtrinovi, S.M., Setiaboma, W. 2017. Subtitution of modified cassava flour of singkonggajah (manihotutilissima) and addition of local soybean flour on physicochemical properties and organoleptics of wet noodle.Journalof Agricultural Technology Mulawarman University 12(1): 26-33..DOI : https://jtpunmul.files.wordpress.com/2017/09/6-siti-masitah-col-2.pdfKurniati, L.I., Aida, N., Gunawan, S. andWidjaja, T. 2012. Production of mocaf [modified cassava flour] through fermentation usingLactobacillus plantarum, Saccharomyces cereviseae, andRhizopusoryzae).JurnalTeknikPomits 1(1): 1-6.
  15. Indrianti, N., Kumalasari, R., Ekafitri, R., Darmajana, D.A. 2013. The effect of canna starch, tapioca, and mocaf as substitution ingredients on physical characteristics of corn instant noodle. Agritech 33(4):391-398. DOI: 10.22146/agritech.9534
  16. Murdiati, A., Anggrahini, A., Supriyanto, Alim, A. 2015. Peningkatan kandungan protein mi basah dari tapioka dengan substitusi tepung koro pedang putih (Canavalia ensiformis L). Agritech, 35(3): 251-260. DOI: 10.22146agritech.9334
  17. .Nishinari, K., Kohyama, K., Kumagai, H., Funami, T., Bourne, M.C.2013. Parameters of texture profile analysis. Food Science and Technology Research 19(3):519-521. DOI: 10.3136/fstr.19.519
  18. Omeire, G.C., Kabuo, N.O., Nwosu, J.N. Peter-Ikechukwu, A., Nwosu, M.O. 2015. Enrichment of wheat/cassava noodles with partially deffated protein-rich fFlour. Journal of Environmental Science, Toxicology and Food Technology 9(5):121-125. DOI: 10.9790/2402-0951121125
  19. Prayitno, S.A., Tjiptaningdyah, R., Hartati, F.K. 2018. The chemistry and organoleptic brownies steamed from the proportion of mocaf (modified cassava flour) and wheat flour. Indonesian Journal of Agro-Industry and Technology 10(1):21-27. DOI: https://doi.org/10.17969/jtipi.v10i1.10162(PleaseseeguidlinehowtowriteDOI)
  20. Perdana, F., Hardinsyah. 2013. Analysis of type, quantity and nutrition quality of breakfast consumption among indonesian children. Journal of Nutrition and Food8(1):39-46.Setiavani, G. 2014. A study on mocaf-noodle production with the addition of fermentedokara flour on the nutritional value and consumer’s acceptance level. JurnalAgrica Ekstensia 8(1): 113-134
  21. Setyaningsih D, Apriyantono A., Sari M.P. 2010. Sensory Aanalysis for fFood and Aagro Iindustries. Bogor: IPB Press
  22. Singham, P., Birwal, P., Yadav, B.K. 2015. Importance of objective and subjective measurement of food quality and their inter-relationship. Journal Food Process Technology (6):488. DOI: 10.4172/2157-7110
  23. Sulistyo, J., Nakahara, K. 2013. Cassava fFlour modification by mMicroorganism. The 1st International Symposium on Microbial Technology for Food and Energy. DOI: 10.13140/2.1.3702.4966
  24. SNI (Standar Nasional Indonesia) 01-2891-1992
  25. Indonesian National Standards (SNI). 1992. Mi Bbasah (Wet noodles) (SNI 01-2891-1992). 1992. Jakarta: Badan Standardisasi Nasional. Jakarta
  26. Subagio, A. 2006. Cassava, sSubstitution for vVarious Fflours. Food Review 1(3): 18-22
  27. Sudarmadji S., Bambang H., Suhardi. 1984. Procedure of Aanalysis for Ffood and AAgriculture. Yogyakarta: Liberty, Yogyakarta.
  28. Winarno, F.G., Koswara,S. 2002. Eggs: Ccomposition, Hhandling and Pprocessing. Bogor: M-Brio Press, Bogor.
  29. Winarno, F.G. 2004. Food Cchemistry and Nnutrition. Jakarta: PT. Gramedia Pustaka Utama, Jakarta.
  30. World Instan Noodles Association. 2017. National trends in instan noodle demands. https://intansnoodles. org/en/noodles/report.html. [accessed on 16 April 2018]
  31. Wulandari, B.Z., Suryati, T. 2009. Egg white powder supplementation to improve nutritional value of extruded snack from corn grits. Media Peternakan 32(3): 179-184. DOI: 10.5398/medpet.v32i3.1130
  32. Yuliani, H., Yuliana, N.D., Budijanto, 2015. Formulation of dDry sSago nNoodles with mMung bBean fFlour sSubtitution. Agritech 35(4). DOI: https://doi.org/10.22146/agritech.9322https://doi.org/10.22146/agritech.932

Last update: 2021-07-31 13:32:14

No citation recorded.

Last update: 2021-07-31 13:32:14

  1. The Color Analysis of Noodle Made from Modified Cassava Flour

    Ni'matullah Al-Baarri A.. IOP Conference Series: Earth and Environmental Science, 127 (1), 2020. doi: 10.1088/1755-1315/518/1/012041

  2. Glycemic index of flakes made from mocaf-black rice and bean flour as alternative snacks for people with type 2 diabetes mellitus

    Agustia F.C.. Annals of Tropical Medicine and Public Health, 22 (11), 2019. doi: 10.36295/ASRO.2019.221128