Pengaruh Penambahan Tepung Porang Pada Proses Pembuatan Mi Ikan Patin Sebagai Gelling Agent

Rahmawati, Suci Hardina; Untari, Dessy Sasri; Herdiana, Novita; Inke, Lola Anandya

doi:10.55113/fwj.v2i2.791

Cited by 4 publications

(4 citation statements)

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“…Macromolecules interacting in the starch and hydrocolloid system can result in a three-dimensional network matrix with relatively high elasticity, compactness, and resilience [24]. The effect of the addition of porang flour on the aroma of the noodles produced is like wet noodles sold on the market, but there is a rather chewy characteristic; this is due to the content of glucomannan, which functions as a gelling agent and absorbs water and is irreversible [25] Porang consumption is known to have health benefits, such as lowering glucose levels [26]. Glucomannan, as a natural thickener during food processing, is also important because its natural fibre can accelerate fullness, making people less hungry [27].…”

Section: Literature Reviewmentioning

confidence: 99%

Chemical Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour

Andiani,

Rosida,

Kurnianto

2023

ajarcde

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The development of gluten-free noodles has become an option for those with gluten intolerance or aiming to reduce their gluten intake. Mocaf (Modified Cassava Flour), rich in starch and porang flour with glucomannan content, can be used as the base ingredient for making gluten-free noodles. This research aims to determine the optimal proportions of gluten-free noodles based on mocaf and porang flour. This research used a completely randomized design (CRD) with 1 factor, namely the proportion of mocaf flour and porang flour in 3 levels (60:40, 50:50, and 40:60). Observation data were analyzed using analysis of variance (ANOVA) and Tukey's further test at the 5% level. The results showed that the lowest water content of the noodles was found in treatment 60: 40 mocaf and porang flour, with a moisture content of 7.52%. The highest starch content was found in the treatment of 60:40 mocaf and porang flour, with a starch content of 44.04%. The highest crude fibre content was found in the 40:60 mocaf and porang flour treatment, with 6.52% crude fibre content.

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Section: Literature Reviewmentioning

confidence: 99%

Chemical Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour

Andiani,

Rosida,

Kurnianto

2023

ajarcde

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“…These dry noodles have a lower water content than the research by [16] noodles with the fortification oyster mushrooms (10%) have a water content of 55.96%. According have [17] adding catfish to noodle products has a high-water content (58%). According to [18] the addition of mackerel meal had been significantly different (P<0.05) effect on water content (24.5%) compared to the control.…”

Section: Water Contentmentioning

confidence: 99%

Effect of Anchovies’ Fish Meal Concentration and Heat Moisture Treatment Modification Time on The Quality of Dry Noodles

Litaay,

Triyono,

Rahmisa

et al. 2023

BIO Web Conf.

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Sago a raw material for flour for noodles has the potential to be developed and becomes a challenge to be able to compete with noodles made from wheat, which is an imported ingredient. However, the use of noodles made from sago is very limited because it does not have gluten and lacks functional properties, besides that it is also low in protein. The effect of anchovies’ fish meal concentration and heat moisture treatment modification time were studied. The chemical, color, resistant starch, and acceptability of dry noodles were evaluated. The experiments were a completely randomized factorial design with two factors, namely anchovies’ fish meal concentration (0, 5, and 10%) and duration of HMT modification (24 hours and 32 hours). Each treatment was repeated three times. The concentration of anchovies’ fish meal had been significantly different on protein content, water content, color, and acceptability of dry noodles. Heat Moisture Treatment (HMT) modification duration influenced water content, color, and acceptability, but did not affect protein content. The interaction of anchovies’ fish meal with a concentration of 10% and modification time of HMT for 32 hours can increase protein content, and color, and produce highly resistant starch. The resistant starch content in dry noodles was 16.84%-25.14%. Acceptance analysis with anchovies’ fish meal concentration for 32 hours of HMT modification yielded the preferred aroma and taste values of 5.07 and 5.27, respectively.

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“…Nuggets are widely popular across all age groups, from schoolchildren to adults. Nuggets can be modified using local ingredients such as Manyung fish and moringa leaves (Rahmawati et al, 2022;Hasan et al, 2022). Utilizing fish as a source of animal protein needs to be developed to maximize the potential of fisheries, especially in coastal areas (Muchtar & Bahar, 2022).…”

Section: Introductionmentioning

confidence: 99%

Organoleptic Evaluation of Manyung Fish Nugget Enriched with Moringa Leaves

Agustina,

Wahyudi,

Suryani

et al. 2023

MUDIMA

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This study examined the potential of using local ingredients such as Manyung fish (Arius thalassinus) and moringa leaves to create nutritious nuggets. The objectives of this study were to assess the organoleptic acceptability of Manyung fish nugget enriched with Moringa leaves concerning color, taste, aroma, and texture. The research followed an experimental approach using a randomized design. Findings indicated that the formulation F1 (90 g Manyung fish and 10 g moringa leaves), was favorable due to its superior attributes in color, taste, aroma, and texture. Among the formulations, F1 exhibited the most preferred in terms of sensory aspects. This research highlighted the potential of these local ingredients for nugget formulation especially for adolescent consumption

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Pengaruh Penambahan Tepung Porang Pada Proses Pembuatan Mi Ikan Patin Sebagai Gelling Agent

Cited by 4 publications

References 0 publications

Chemical Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour

Chemical Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour

Effect of Anchovies’ Fish Meal Concentration and Heat Moisture Treatment Modification Time on The Quality of Dry Noodles

Organoleptic Evaluation of Manyung Fish Nugget Enriched with Moringa Leaves

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