COOKING CHARACTERIZATION OF ARROWROOT (Maranta arundinaceae) NOODLE IN VARIOUS ARENGA STARCH SUBSTITUTION
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.
Penulis: Miftakhussolikhah
Kode Jurnal: jpbiologidd160626