| Summary: | Edible canna flour can be utilized in noodle making process, but it needs
arenga starch which has high amylose content to produce noodle with similiar
properties with commercial product. This research was conducted in four steps:
characterization of edible canna flour, noodle production, identification of noodle
physical properties before and after cooking, and sensory analysis.
Characterization of edible canna flour consisted of proximate analysis, amylase
and total starch analysis, swelling power and solubility of flour. Noodle was made
with five variation of edible canna flour : arenga starch, 100%,75%,50%,25% of
edible canna and 100% of arenga starch. Physical properties analysis consisted of
water content analysis, compression test, color measurement, cooking time,
cooking loss, rehydration, swelling ratio, tensile strength, elongation and
stickiness measurements. Sensory analysis was done by hedonic scoring method
to know which product is the most preferable by the panelist over attributes: color,
stickiness, elasticity, firmness, surface smoothness and overall liking.
The result show us that edible canna flour can be used in noodle making
process. Factors which affect physical properties of product is the amylose and
amylopectin amount in each starch. Product with 25% of edible canna flour has
the best physical properties nearest to the commercial products, and the most
favored product by panelists. From statistical analysis with p<5%, edible canna
noodle are different from commercial products
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