QUALITY EVALUATION OF DRIED NOODLE WITH SEAWEEDS PUREE SUBSITUTION

Eko Nurcahya Dewi


Abstract


The objective of this study was to compare dried noodles made of different type of seaweeds puree and then were compared to noodle which was made without any seaweeds puree subsitution. Different seaweeds puree (E.cottoniii, G. verucossa and mixed beetween them) were subsituted in proportion of 30% in the noodles. The results showed that subsitution of seaweeds puree increased the moisture, crude fiber, ash and iodine content of dried noodles compared to noodle without seaweed puree. The moisture contents : 10.08 ± 2.02 to 13.94% ± 0.84, fat 1.26 ± 0.22 to 2.49 ± 0.81%, crude fiber 2.00 ± 0.4 to 2.25% ± 0.18 and carbohydrate contents 63.37 ± 3.8 to 68.47 % ± 1.5. Iodine concentration in dried noodle with seaweed substitution about 1.06 ± 2.80 to 1.43 ± 0.76 ug/g, protein content 11.84 ± 1.03 to 12.42 ± 0.40 and the carbohydrate content 63.37 ± 3.80 to 68.47 ± 1.59. Significantly tensile strength (p<0.05) were found between the treatments of dried noodles. Higher water absorption by the seaweed lead to softer and spongier textural intensities in the noodles. However, different pattern was observed in the protein and carbohydrate content. The subsitution of different seaweeds puree did not give any significant influence (p>0.05) only for to the taste and colour of dried noodles.

Keywords


Dried noodle; seaweeds puree subsitution ; quality; sensory evaluation

Full Text:

PDF

Refbacks

  • There are currently no refbacks.




Journal of Coastal Development, Diponegoro University
Widya Puraya Building, 1st Floor, Tembalang, Semarang 50275, Indonesia.
Telephone:  +62-24-7460032, Facsimile:  +62-24-7460039
http://www.coastdev.undip.ac.id