COOKING CHARACTERIZATION OF ARROWROOT (Maranta arundinaceae) NOODLE IN VARIOUS ARENGA STARCH SUBSTITUTION [Karakteristik Pemasakan Mie Garut (Maranta arundinaceae) Pada Variasi Subtitusi Pati Aren]

Miftakhussolikhah Miftakhussolikhah, Dini Ariani, Ervika RNH, Mukhamad Angwar, Wardah Wardah, L Lola Karlina, Yudi Pranoto
| Abstract views: 537 | PDF views: 374

Abstract

Arrowroot (Maranta arundinaceae) tuber has traditionally been used by Indonesian people as a source of carbohydrate in their food diet. It will be likely more preservable and flexible when the tuber is processed into flour as an alternative raw food material. Arrowroot flour should be mixed with other material that have high amylose content for making noodles, thus the noodles have good quality almost same as commercial product. The objective of this study was to investigate the effect of arenga starch substitution on the arrowroot flour noodle qualities including appearance, cooking, textural and sensory properties. Noodle was made with five variation of arrowroot flour and arenga starch composition i.e. 0:100, 25:75, 50:50, 75:25, 100:0. Characterization of noodle qualities and hedonic test of noodle were analyzed. The results show that arrowroot flour substitution affects noodle qualities such as color, brittleness, cooking time, cooking loss, swelling index, expantion ratio, tensile strength, elongation and stickiness. Noodles that have characteristic nearest to commercial products and the most favored product by panelists was the mixture of arrowroot flour 25: arenga starch 75.

Keywords

arrowroot, flour, noodle, arenga starch

Full Text:

PDF

References

Alam, N. 2008. Sifat Fisikokimia dan Sensoris Instant Starch Noodle Pati Aren yang Disubstitusi dengan Pati Tapioka. Jurnal Agroland 15, 191 – 197.

Anonim. 2013. Garut. www.ebookpangan.com (Diunduh 1 Januari 2015).

Biro Pusat Statistik, 2013. Pengeluaran untuk Konsumsi Penduduk Indonesia. Badan Pusat Statistik Indonesia, Jakarta.

Chansri, R, C Puttanlek, V Rungsadthogy and D Uttapap. 2005. Characteristics of clear noodles prepared from edible canna starches. Journal of Food Science 70, 337-342.

Charles, AL, T Huang, PY Laia, CC Chen, PP Leed and YH Chang. 2007. Study of wheat flour- cassava starch composite mix and the function of cassava mucilage in chinese noodles. Journal of Hydrocolloids 2I, 368 – 378.

Chen, ZL, L Sagis, A Legger, JPH Linssen, HA Schols and AGJ Voragen. 2002. Evaluation of Starch Noodles Made from Three Typical Chinese Sweet Potato Starches. Journal of Food Science 67, 3342-3347.

Collado, LS, LB Maseba, LB Oates and H Corke. 2001. Bihon Type Noodles from Heat Moisture Treated Sweet Potato Starch. Journal of Food Science 66, 604-609.

Guo, G, GD Jackson, RA Graybosch and AM Parkhurst. 2003. Asian Salted Noodle Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour. Cereal Chem 10, 437-445.

Haryadi. 2006. Teknologi Pengolahan Beras, 24-26 UGM Press, Yogyakarta.

Hodge, JE and EM Osman. 1976. Principles of Food Science. In: Food Chemistry. 42-50. Owen R. Fennema. Marcel Dekker. New York.

Hou, GG. 2011. Asian Noodles: Sciences, Technology and Processing. 227-250. John Wiley & Sons Inc, New Jersey.

Huang, YC and HM Lai. 2010. Noodle Quality Affected by Different Cereal Starches. Journal of Food Engineering 97, 135-143.

Lii, CY and YH Chang. 1981. Characterization of Red Bean (Phaseolus radiatus Var. aurea) Starch and It’s Noodle Quality. Journal of Food Science 46, 78-81.

Li, JH and T Vasanthan. 2003. Hypochlorite Oxidation of Field Pea Starch and its Suitability for Noodle Making using an Extrusion Cooker. Journal of Food Research International 36, 381-386.

Muhandri, Subarna and NS Palupi. 2013. Karakteristik mi basah jagung akibat pengaruh laju pengumpanan dan penambahan guar gum. Jurnal Teknologi dan Industri Pangan 24, 110-114.

Nugraheni, M, U Santoso, Suparmo and Wuryastuti. 2011. Potential of Coleus toberosus as an antioxidant and cancer chemopreventation agent. International Food Research Journal 18, 1471-1480.

Nwabueze, TU and GA Anauroh. 2011. Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties. Food Bioprocess Technology 4, 80-91.

Rahim, A. 2008. Pengaruh cara bihun terhadap sifat fisikokimia pada pembuatan instant starch noodle dari pati aren. Jurnal Agroland 15, 101-105.

Richana, N and TC Sunarti. 2004. Karakterisasi sifat fisikokimia tepung umbi dan tepung pati dari umbi ganyong, suweg, ubi kelapa, dan gembili. Jurnal Pascapanen 1, 29-37.

Ritthiruangdej, P, S Parnbankled, S Donchedee and R Wongsagonsup. 2011. Physical, chemical, textural and sensory properties of dried wheat noodles supple-mented with unripe banana flour. Kasetsart Journal: Natural Science . 45, 500 – 509.

Roisah. 2009. Produksi dan Karakterisasi Sohun dari Pati Gan-yong (Canna edulis Ker). Fakultas Teknologi Per-tanian. Institut Pertanian Bogor. Bogor. [Skripsi]

Sandhu, KS, M Kaur and Mukesh. 2010. Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel tex-tural properties. Journal of Food Science and Technol-ogy 43, 1289-1293.

Tan, HZ, ZG Li and B Tan. 2009. Starch noodles: history, clas-sification, materials, processing, structure, nutrition, quality evaluating and improving. Journal of Food Research International 42, 551-576.

Xu, YX, KM Kim, MA Hanna and D Nag. 2005. Chitosan–starch composite film: preparation and characteriza-tion. Journal of Industrial Crops and Product 21, 185-192.

Zhang, SB, QY Lu, H Yang and DD Meng. 2011. Effects of protein content, glutenin-to-gliadin ratio, amylose content, and starch damage on textural properties of chinese fresh white noodles. Journal of Cereal Chemis try 88, 296-301.


Refbacks

  • There are currently no refbacks.