THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES
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...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2023-07-01
|
| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/991 |
| _version_ | 1797763038866046976 |
|---|---|
| author | Nurida Tri Novita Ulya Sarofa Sri Winarti |
| author_facet | Nurida Tri Novita Ulya Sarofa Sri Winarti |
| author_sort | Nurida Tri Novita |
| collection | DOAJ |
| description | 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 |
| first_indexed | 2024-03-12T19:35:52Z |
| format | Article |
| id | doaj.art-cee73e0b589d40b389acb988424d3808 |
| institution | Directory Open Access Journal |
| issn | 2354-7936 2685-2861 |
| language | English |
| last_indexed | 2024-03-12T19:35:52Z |
| publishDate | 2023-07-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj.art-cee73e0b589d40b389acb988424d38082023-08-02T04:12:15ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2354-79362685-28612023-07-0111315816610.21776/ub.jpa.2023.011.03.6THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLESNurida Tri Novita0Ulya Sarofa1Sri Winarti2Universitas Pembangunan Nasional “Veteran” Jawa TimurUniversitas Pembangunan Nasional “Veteran” Jawa TimurUniversitas Pembangunan Nasional “Veteran” Jawa TimurABSTRACT 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,Wheatflourhttps://jpa.ub.ac.id/index.php/jpa/article/view/991carrotfloureggsjackfruit seedflournoodleswheatflour |
| spellingShingle | Nurida Tri Novita Ulya Sarofa Sri Winarti THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES Jurnal Pangan dan Agroindustri carrotflour eggs jackfruit seedflour noodles wheatflour |
| title | THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES |
| title_full | THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES |
| title_fullStr | THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES |
| title_full_unstemmed | THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES |
| title_short | THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES |
| title_sort | effect of the proportion of jackfruit artocarpus heterophyllus seed flour and the addition of eggs on the characteristics of dry noodles |
| topic | carrotflour eggs jackfruit seedflour noodles wheatflour |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/991 |
| work_keys_str_mv | AT nuridatrinovita theeffectoftheproportionofjackfruitartocarpusheterophyllusseedflourandtheadditionofeggsonthecharacteristicsofdrynoodles AT ulyasarofa theeffectoftheproportionofjackfruitartocarpusheterophyllusseedflourandtheadditionofeggsonthecharacteristicsofdrynoodles AT sriwinarti theeffectoftheproportionofjackfruitartocarpusheterophyllusseedflourandtheadditionofeggsonthecharacteristicsofdrynoodles AT nuridatrinovita effectoftheproportionofjackfruitartocarpusheterophyllusseedflourandtheadditionofeggsonthecharacteristicsofdrynoodles AT ulyasarofa effectoftheproportionofjackfruitartocarpusheterophyllusseedflourandtheadditionofeggsonthecharacteristicsofdrynoodles AT sriwinarti effectoftheproportionofjackfruitartocarpusheterophyllusseedflourandtheadditionofeggsonthecharacteristicsofdrynoodles |