Development of Wet Noodles Based on Cassava Flour

Abstract

Cassava is one of Indonesia's original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing cassava flour-based wet noodles. The best result was then examined for its nutritional value, economical value, and market response, and also a comparison was made between the prepared wet noodles and the standard noodles made from wheat flour. The analysis was based on five characteristics: taste, texture, chewiness, aroma, and appearance. Relations between these characteristics with composition, materials used, and methods applied are discussed. The developed cassava flour-based wet noodle meets physical, nutritional, and economical standards. Raw materials of the noodle were cassava flour and a wheat flour composite with a 5:1 ratio, egg, gluten, soda-ash, water, and vegetable oil, while the process was completed in multiple stages. Market response showed that the cassava flour-based wet noodles were 80% similar to wheat-flour noodles.

Utilization of Cassava Starch in Copolymerisation of Superabsorbent Polymer Composite (SAPC)

“…Compared with other tubers, cassava has the highest productivity in Indonesia [3]. The utilization of cassava starch as a raw material for SAPs can increase the production as well as consumption level of cassava in Indonesia, as a result of which the agricultural sector can grow significantly.…”

Karakterisasi Mie Mojang (Mocaf-Jagung) Dengan Perbedaan Jenis Dan Konsentrasi Bahan Pengikat

“…Hal ini dikarenakan mi mojang dengan penambahan telur sebagai bahan pengikat menimbulkan bau amis sehingga dapat mengurangi kesukaan aroma terhadap mi mojang. Penambahan telur menyebabkan bau amis pada mi tetapi penambahan telur tidak bisa dikurangi karena berfungsi untuk membantu dalam pembentukan tekstur mi 17 . Semakin banyak penambahan telur menyebabkan aroma mi semakin kurang disukai 29 .…”

“…Tepung konjak mengandung glukomanan tinggi yang memiliki kemampuan menyerap air dan membentuk gel (gelling agent) sehingga dapat meningkatkan kekenyalan dan keelastisan 16 pada mie basah. Adapun penelitian tentang mi yang sudah dilakukan yaitu mie basah dari singkong 17 , mi dengan substitusi rumput laut 18 , Mi berbahan dasar ganyong 18 , Mi dari pati ubi ungu dan kacang hijau 19 dan mi berbasis kacang-kacangan 20 . Berdasarkan informasi tersebut maka perlu dilakukan penelitian mengenai variasi penambahan bahan pengikat terhadap karakteristik mi basah berbasis Mocaf dan jagung.…”

Income Levels and Factors That Influence the Unsustainability of Cassava (Manihot Utilissima) Partnership in Lampung Province, Indonesia

“…Indonesia is a large producer of cassava in the world (Hermiati, Mangunwidjaja, Sunarti, Suparno, & Prasetya, 2012;Abidin & Devi, 2013). Cassava is important because it is considered one of the foodstuffs besides rice, industrial raw materials and animal feed ingredients (Montes, Rodrigues, Cardoso, Camilloto, & Cruz, 2015;Sugiharto, Yudiarti, Isroli, Widiastuti, & Putra, 2017).…”

“…Cassava is important because it is considered one of the foodstuffs besides rice, industrial raw materials and animal feed ingredients (Montes, Rodrigues, Cardoso, Camilloto, & Cruz, 2015;Sugiharto, Yudiarti, Isroli, Widiastuti, & Putra, 2017). In other words, cassava has a strategic role in supporting food security and industrial drivers from small to large scale and from upstream to downstream (Echebiri & Edaba, 2008;Abidin & Devi, 2013;Abidin & Devi, 2013).…”