Noodles are popular carbohydrate-rich food products generally made from wheat flour. This study developed a new type of noodle out of local resources namely sorghum flour, mung bean, and sago starch with the following formula variations: F1 (20:30:50), F2 (30:30:40), F3 (40:30: 30), F4 (50:30:20) and F5 (60:30:10). The nutritional and functional property of each formula then analysed. All formulas fulfilled the daily dietary intake recommendations, which contain approximately 9.64-11.83% protein, 0.17-0.33% fat, 86.76-88.74% carbohydrate, with total calories of 397-399 kcal/100 g. F1 has the highest dietary fibre content (13.16%), with 4.2% soluble dietary fibre (SDF) and 9.48% insoluble dietary fibre (IDF). The resistant starch content of all formulas was relatively high, between 16.35-21.57%. Based on the results of this study, sorghum flour, mung bean and sago starch flour-based noodles can be a good source of daily nutrition which also include functional compounds such as dietary fibre and resistant starch.

<p>Parijoto <em>(Medinilla speciosa)</em> tumbuh subur dan tumbuh liar di lereng-lereng gunung atau di hutan-hutan pada tanah yang berhumus tinggi dan lembab di lereng gunung mulai pada ketinggian 700 hingga 2.300 meter diatas permukaan laut. Salah satu lokasi paling banyak ditemukan tanaman parijoto terdapat di lereng Pegunungan  Muria,  Desa  Colo,  Kecamatan  Dawe, Kabupaten  Kudus, Jawa Tengah. Buah parijoto mengandung senyawa fenolik dan flavonoid yang tinggi, diharapkan buah parijoto dapat digunakan sebagai alternatif pengganti antioksidan sintetik seperti <em>Buttylated Hydroxyanisol</em> (BHA) dan <em>Butilated Hydroxytoluen</em> (BHT). Senyawa BHA dan BHT sejak lama belum diterima sepenuhnya oleh konsumen karena dianggap berbahaya bagi kesehatan tubuh karena dianggap mengandung zat karsinogenik. Penggunaan buah parijoto sebagai antioksidan alami ke dalam makanan, minuman atau produk lainya dalam bentuk utuh maupun irisan sangat tidak efisien. Untuk itu perlu dilakukan tahap ekstraksi buah parijoto. Ultrasonic Assisted Extraction (UAE) adalah salah satu metode ektraksi dengan bantuan gelombang ultrasonik. metode ini adalah metode alternatif ekstraksi non-termal yang lebih efisien, lebih cepat, dan memungkinkan pengurangan pelarut, sehingga menghasilkan ekstrak murni dan yield yang lebih tinggi dibandingkan dengan ekstraksi konvesional. Untuk dapat meningkatkan efek yang optimum penggunaan ekstrak parijoto, diperlukan kondisi bahan yang baik, yaitu seperti bentuk sediaan nanoemulsi. Nanoemulsi merupakan partikel koloid padat dengan diameter 1-1000 nm. Dengan ukuran tersebut, globul-globul dapat terpenetrasi baik dan menembus lapisan pori bahan yang akan dicoating, sehingga ekstrak parijoto yang terlarut dalam globul akan banyak berpenetrasi. Sifat fisik dan stabilitas emulsi dipengaruhi oleh jenis dan konsentrasi emulgator. Jenis emulgator, Tween 80 dipilih dalam penelitian ini. Adanya emulgator yang ditambahkan akan menghasilkan monolayer yang mengelilingi droplet. Komposisi dari emulgator akan dikaji lebih lanjut, dimana Tween 80 yang memiliki nilai HLB 15 akan ditambahkan dengan beberapa variasi konsentrasi.</p>

Sago analog rice is rice made from sago starch with or without supplementation of other food materials, and its shape resembles that of rice. Red bean flour is added to analog rice to increase its protein content to levels comparable to those of rice. The objective of this research is to investigate the organoleptic preference of panelists, and the chemical and physical characteristics of sago analog rice supplemented with red bean flour. We used a completely randomized design with one factor: the supplementation of red bean flour at 0%, 5%, 10%, 15%, 20%, and 25%. Our organoleptic test applied for the hedonic scale and examined the aroma, taste, and texture of cooked sago analog rice; the observed chemical characteristics were water, ash, fat, protein, and starch content. Physical characteristics were cooking time, water content, the weight of water loss, water absorbability, and granule characteristics. Data were analyzed using the analysis of variance. When results were significantly variable, the analysis was followed by the Duncan multiple range tests (DMRT) at the significance level of α < 5%. Our results show that supplementation of red bean flour up to 10% resulted in hedonic values ranging from “like” to “quite like” for taste and aroma, and “like” for texture; BS100 analog rice had the highest hedonic value. The water content of sago rice and the weight of water loss of cooked sago rice did not show a significant difference. In addition, ash content, protein content, fat content, starch content, cooking time, and water content of cooked sago rice displayed significant differences. A higher supplementation of red bean flour to sago rice influences granule structure, which appears damaged with rough surfaces and high porosity. Moreover, the size of the granules is smaller.

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Noodles are flour-based processed products that are generally served as an alternative food to carbohydrates dense products. Nowadays, carbohydrate-based processed products, such as the production of non-wheat noodles and the substitution of non-wheat carbohydrate sources, are developed, mainly through the use of local food commodities as alternatives. The purpose of this research was to investigate the physicochemical qualities of wheat noodles substituted for local food ingredients such as sorghum flour and green beans via sticking properties, cooking quality, proximate analysis, and sensory characteristics. Resistant starch and dietary fibre content were the functional features studied. Five formulas were established, each with a different amount of wheat flour, sorghum flour and mung bean flour used in the processing, namely N1 (50:20:30), N2 (40:30:30), N3 (30:40:30), N4 (20:50:30), and N5 (10:60:30). The peak viscosity of the five composite flour formulae was 1421-1778, the breakdown value was 454-535, and the ultimate viscosity was 1967-2490, with a cooking loss of 10.69-23.21%. According to proximate analysis, the formulated noodles provide complete nutritional content to meet nutritional adequacy, namely 375-381 kcal/100 g. It not only has a great nutritional value, but it also has strong physiological advantages for the body due to the high concentration of dietary fibre (9.6-9.8%) and resistant starch (14.93-15.01%). The taste, texture, and aroma of the sample formulae N2, N3, and N5 are comparable to wheat-based noodles. The five wheat noodles substituted by sorghum and mung bean flour formulations were potentially developed into functional products with comprehensive nutritional content, high dietary fibre, and resistant starch. Further research is needed to confirm its functional properties on health.