The Characteristics of Wet Noodles from Mocaf Flour and Moringa Flour

Authors

  • Amir Hinggiranja Warmadewa University, Denpasar
  • Ni Made Ayu Suardani Singapurwa Warmadewa University, Denpasar
  • I Gede Pasek Mangku Warmadewa University, Denpasar
  • I Putu Candra Warmadewa University, Denpasar
  • A.A. Made Semariyani Warmadewa University, Denpasar

DOI:

https://doi.org/10.55927/fjst.v2i4.3647

Keywords:

Noodles, Mocaf-Moringa

Abstract

This study aims to determine the effect of substituting mocaf flour for moringa leaf flour on the characteristics of wet noodles. The research method used a completely randomized design on a factorial pattern, namely the ratio of wheat flour to mocaf flour, consisting of 4 levels: (100:0), (90:10), (80:20), (70:30), and the addition of moringa leaf flour, which consists of three levels: (10%), (15%), and (20%). The results showed that the best substitution of mocaf flour and moringa leaf flour with a ratio of 70% wheat flour to 30% mocaf flour and leaf flour to 10% moringa yielded 71.467% moisture content and 13.249% protein content. Ash content of 1.359% does not meet SNI but is still accepted by consumers. swelling index 32.723%, color (L*) 39.580%, color (a*) -8.380%, and color (b*) 14.410%.

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Published

2023-04-30

How to Cite

Hinggiranja, A. ., Singapurwa, N. M. A. S. ., Mangku, I. G. P. ., Candra, I. P. ., & Semariyani, A. M. . (2023). The Characteristics of Wet Noodles from Mocaf Flour and Moringa Flour. Formosa Journal of Science and Technology, 2(4), 1091–1104. https://doi.org/10.55927/fjst.v2i4.3647

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