Jurnal Pangan dan Agroindustri (Jul 2023)

THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES

  • Nurida Tri Novita,
  • Ulya Sarofa,
  • Sri Winarti

DOI
https://doi.org/10.21776/ub.jpa.2023.011.03.6
Journal volume & issue
Vol. 11, no. 3
pp. 158 – 166

Abstract

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ABSTRACT Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheatflour in noodles production due to its high starch content and nutritional value. In addition,carrotflourisanotheringredientthatcanbeusedintheproductionofdrynoodles.Theaimofthis study was to determine the effect of the proportion of wheat flour, jackfruit seed flour andcarrot flour, together with the supply of eggs, on the quality of the dry noodles produced. Theexperimental design used was Completely Randomized Design with two factors and threereplications. Factor I was the ratio of wheat flour: jackfruit seed flour: carrot flour (90:5:5,80:15:5, 70:25:5). Factor II was the addition of egg (5%, 10% and 15%). The best treatmentwas dry noodles made of 90% wheat flour: 5% jackfruit seed flour: 5% carrot flour and 15%egg addition, which gave the results of moisture content 7.71%, ash content 2.34%, proteincontent10.68%,starchcontent64.18%,amylosecontent24.29%,rehydrationpower55.66%,cookingloss6.07%,elasticity8.17%;favourabilityofcolour, taste,aroma,texture3.52,3.44,3.40,3.48(like). Keywords:Carrotflour,Eggs,Jackfruit seedflour,Noodles,Wheatflour

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