Characteristics of Dry Carrot Noodle (Daucus carota L) with Proportion of Wheat Flour and White Oyster Mushroom Flour (Pleurotus ostreatus)

Abstract

Dry noodles are food processed products made from wheat flour with or without the addition of other food ingredients with a moisture content of around 8 to 10%, this product is very popular with the public. This study studied the effect of the proportion of white oyster mushroom flour with wheat flour on the characteristics of dry carrot noodles. The proportions given include; 100% wheat flour, 20% mushroom flour with 80% wheat flour, 40% mushroom flour with 60% flour, 60% mushroom flour with 40% wheat flour, 80% mushroom flour with 20% wheat flour, and the proportion of mushroom flour 100 %. The experimental design used a single randomized block design, then statistical analysis was performed using ANOVA and further test of BNJ 5%. The results showed that the proportion of mushroom flour with wheat flour had a very significant effect on cooking loss, physical color redness, moisture content, protein content and color sensory tests, aroma, texture, and taste on dry carrot noodles. Also had a significant effect on physical texture and beta-carotene levels, and had no significant effect on lightness and yellowness on the physical color test. The best treatment in making dry carrot noodles is the proportion of 20% wheat flour with 80% mushroom flour, which shows the results of the analysis of cooking loss (6.46%), lightness (15.76), redness (-2.4), yellowness (4.95). ), physical texture (1.57 kg/cm2), water content (50.82%), protein content (15.45%)and organoleptic test for color 3.67 (neutral ), aroma 4.00 (like), texture 3.33 (neutral), taste 3.67 (neutral).