Utilization of Porang Flour for Producing Tapioca Based Gluten-Free Noodles and Characteristics of the Product

Abstract

Porang flour is an intermediate product of porang that has fairly high glucomannan content. Glucomannan was widely used as a gelling agent and stabilizer in food products. Glutenfree noodles were developed to fulfill the needs of healthy and specialty food segments. Generally, the gluten-free noodle uses local flour or starch as raw material. The challenge in the development of gluten-free noodles is the absence of gluten that affects the product texture. This study aims to determine the effect of porang flour on gluten-free noodles made from tapioca. This study was arranged in a completely randomized design with a proportion of konjac flour as the treatment. The treatments consist of 5%, 10%, 15%, and 20% porang flour compared to the control. The results showed that the proportion of porang flour had a significant effect on the texture and proximate content of the noodles. Noodles with the best texture were obtained using porang flour at 15%. It had a hardness of 0.824 N; Cohesiveness 0.704; Gumminess 0,411 N; Chewiness 0.168 mJ. That noodles had 7.165% moisture content ; 0.655% ash; 0.185% fat; 0.925% protein; 91.070% carbohydrates and 369.645% energy .[D4]