Innovation In Manufacturing Dry Noodle Products Combination Of White Uwi Flour (Dioscorea alata) And Mocaf Flour (Modified cassava flour) As Well As Product Quality Test And Carbohydrate Content
White yam tubers contain dietary fiber that can be consumed by obese people. This white yam tuber is processed into flour and used as a basic ingredient in the manufacture of various processed products. That’s why the researchers conducted an experiment in making dry noodles from white yam flour by mixing mocaf flour and the addition of glycerol. The dry noodles were tested for quality based on SNI 8217:2015 with test parameters (organoleptic, water content, acid insoluble ash content, and protein content) and a carbohydrate test was carried out so that it could be compared with brand X dry noodles ( nonglutenfree) no. batch Y on the market.
The population in this study were dry noodles made with a mixture of white yam flour and mocaf flour (2:3) every 250 g, and dry noodles (nongluten free) brand X no. batch Y circulating in the market was obtained from a store in Kec. Mlarak, Kab. Ponorogo. The test was carried out based on the test parameters (organoleptic, water content with the method gravimetric, ash content is not soluble in acid by the method furnace, and protein by the method kjeldahl) as well as a carbohydrate test using the method luff school.
The results of the quality test in this study showed that the organoleptic results of dry noodles from white yam flour and mocaf flour were light brown in color, had a cassava flavor, taste (crispy, savory and a little sweet yam flavor), and coarse texture, the results were 10,70% water content, the results The ash content is not soluble in acid 0.0513%, the protein content is 4.47%, the carbohydrate content is 4.42%, the carbohydrate content of dry noodles is brand X ( non-gluten-free) no. batch Y on the market 17.445%. From this research, it can be concluded that the samples of dry noodles from white yam flour and mocaf flour have not met the quality requirements of the established SNI.
Keywords: Dry Noodles, White Yam Flour, Quality Test
