Abstract

This study aims to determine the effect of addition winged bean and konjac flour on the quality of instant corn noodles. The experimental design used was a Completely Randomized Design (CRD) with one factor. The factor which is done in the formulation of adding winged bean flour and konjac flour consisting of six treatments. The treatment was P (presentation of cornflour : mocaf: konjac flour : winged bean flour) included P1 (65% : 20% : 0% : 15%); P2 (65% : 20% : 3% : 12%); P3 (65% : 20% : 6% : 9%); P4 (65% : 20% :9% : 6%); P5 (65% : 20% : 12% : 3%) and P6 (65% : 20% : 15% : 0%). The measured parameters of noodle quality are water content, protein content, dietary fiber content, fat content, calcium content, color, cooking time, cooking loss, rehydration, and organoleptic quality including taste, aroma, and texture. The addition of winged bean flour and konjac flour gives a significantly different effect on Moisture content, protein content, dietary fiber content, fat content, Ca content, Zn content, color, cooking loss, cooking time, rehydration, hedonic aroma, and taste both hedonic and scoring. The best treatment was obtained in the treatment of P3 (9% winged bean flour: 6% konjac flour) with a water content of 4.50%; protein content 11.39%; dietary fiber content of 20.01%; fat content 2.74%; Calcium content 0.06%; Zink content 2,84 ppm; L value of 59.59 before brewing and 50.15% after brewing; °hue before brewing 76.11 and after brewing 77.93; cooking time 10.32 minutes; cooking loss 0.66% and rehydration 10.18 minutes.

Highlights

  • The 2014 Global Nutrition Report shows that Indonesia is included in 17 countries out of 117 countries that have three nutritional problems i.e stunting, wasting, and overweight in infants

  • This study aims to determine the effect of addition winged bean and konjac flour on the quality of instant corn noodles

  • The purpose of this study is to determine the effect of the addition of wing bean seed and Konjac flour formulations on the nutritional content of instant corn noodles. brands obtained from Madam Shop, garlic, onion, pepper

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Summary

Introduction

The 2014 Global Nutrition Report shows that Indonesia is included in 17 countries out of 117 countries that have three nutritional problems i.e stunting, wasting, and overweight in infants. The Toddlers aged 24-59 months are included in the group of people who are susceptible to nutrition, (the group that suffers the most from nutritional disorders) while at present they are experiencing a relatively rapid growth process. Stunting is a cumulative process and was caused by inadequate nutrient intake or recurrent infectious disease or both. Stunting can occur before birth and is caused by poor nutritional intake during pregnancy, very poor parenting, poor food quality in line with the frequency of infectious diseases that can inhibit growth. Disruption of linear growth or stunting occurs mainly in the first 2 to 3 years of life and is a reflection of the interaction effect between lack of energy intake and nutrient intake. One of the foods that can be improved in nutrition and are quite attractive to children is noodles

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