The effect of koro glinding (Phaseolus lunatus) flour addition on chemical and organoleptic properties of wheat flour-made wet noodle substituted with purple sweet potato flour

Abstract

Rini AW, Handajani S, Affandi DR. 2009. The effect of koro glinding (Phaseolus lunatus) flour addition on chemical and organoleptic properties of wheat flour-made wet noodle substituted with purple sweet potato (Ipomoea batatas) flour. Biofarmasi 7: 31- 41. So far, the wheat flour used widely in Indonesia is entirely exported from foreign countries. An exploration of local resources needs to be done to save the foreign exchange. One of the alternative tubers that can substitute for flour is purple sweet potato. This tuber is not only containing high carbohydrate, but also contains coarse fibre and anthocyanin natural dye, including antioxidant. Wet noodle is a wheat flour-made processed food and the materials rich in protein such as beans. This research aimed to find out the chemical and organoleptic properties of noodle wet substituted with 20% purple sweet potato and koro glinding at various concentrations. The treatments in this research included koro glinding flour addition (0%, 5%, 10% and 15%) and purple sweet potato 20% into flour wheat. The analysis conducted consisted of water, ash, protein and crude fibre contents and organic analysis (color, smell, taste, texture and whole properties). This research used a completely randomized design, and each treatment was repeated for three times. Furthermore, the data were analyzed statistically by using Anova. If the result showed the significant difference, it would be followed with DMRT test. The results of research showed the increases of water, ash, protein and crude fibre contents with koro glinding flour addition. Meanwhile, the results of organoleptic test on color, smell, taste, texture and whole properties of wet noodle indicated the decreased consumer reception level with koro glinding flour addition. The organoleptic test also indicated that panelists still like and can receive wet noodle with 20% purple sweet potato and 5% koro glinding flour addition. This wet noodle contained 40.26% water, 2.11% ash, 8.18% protein, and 2.43% crude fibre.