Wet Noodles Research Articles

Exploring the egg-mediated-enhancement mechanism against the autoclaving-induced textural deterioration of instant wet noodles

To improve the eating quality of instant wet noodles sterilized via autoclaving, liquid whole egg (LWE) was used as a reinforcer in the noodle recipe and its enhancement mechanism was evaluated. The results revealed that autoclaving significantly decreased the tensile distances of noodles (p < 0.05). The extent of textural deterioration increased with increasing autoclaving temperature. However, the addition of LWE compensated this deterioration. Moreover, LWE inhibited protein unfolding during autoclaving by crosslinking egg proteins with gliadin. The chemical interaction results revealed that the concentration of disulfide bonds increased from 48.95 to 94.96 μmol/g when 20 g/100 g LWE was added to the noodle recipe accompanied by a high proportion of stable conformations (gauche−gauche−gauche), which were transformed to a less stable conformation with increasing autoclaving temperature. A higher concentration of disulfide bonds and stable conformations in instant wet noodles made with LWE inhibited the unfolding of the gluten structure upon autoclaving, stabilizing the secondary structure and contributing to a more compact network upon autoclaving.

The Effect of Mocaf Flour and Yellow Pumpkin Flour (Cucurbita Moschata) Proportion on the Acceptability and Physicochemical Quality of Wet MI

Overcoming dependence on wheat flour as raw material, researchers want to develop a wet noodle product by using mocaf flour to substitute wheat flour and adding pumpkin flour to increase the nutritional value of wet noodles, namely potassium minerals as an alternative main food that can help lower blood pressure in hypertension sufferers.To determine the effect of the proportion of mocaf flour and pumpkin flour on the physicochemical quality of wet noodles. This type of research uses an experimental study design with a Completely Randomized Design (CRD). The comparison of the proportions of mocaf flour and pumpkin flour is P0 (100g : 0g), P1 (95g : 5g), P2 (90g :10g), P3 (85 g :15g), P4 (80g :20g). Physical quality and chemical quality test data were analyzed using the Independent T-test. The research results show that the percent water absorption capacity; percent elongation; potassium levels; and sodium levels, namely P0 (58.5% ; 19.8% ; 16.5mg/100 g; 5.64 mg/100g), P2 (70.3% ; 8.8% ; 55.95 mg/100g ; 5.55 mg/100g). The best treatment P2 does not meet the adult RDA percentage and cannot be classified as high in potassium. Wet noodle products cannot yet be used as an alternative to foods high in potassium for preventing hypertension.

DIAGNOSTIK PAPER ANALYTICAL DEVICE (PAD) MENGGUNAKAN EKSTRAK UBI JALAR UNGU UNTUK DETEKSI BORAKS DALAM MAKANAN

Consuming foods containing borax (tetraborate) will cause health problems. However, in reality, borax is often added to foods such as crackers, meatballs, wet noodles, dumplings. These foods are usually produced by unregistered public members, so their quality is less controlled, so routine monitoring of borax levels in food is needed so that the food quality circulating in the community is maintained and safe for consumption. This research aimed to develop simple method that does not use special instruments to diagnose borax using a Paper Analytical Device (PAD) based on digital imaging using natural reagents from purple sweet potato extract. The research design was laboratory research and development (RnD). The research was conducted at Poltekkes Kemenkes Bandung in January-June 2022. The samples used were borax samples at concentrations of 100, 300, and 500 ppm. The research method was PAD based on digital imaging using Image J. This research was carried out by extracting anthocyanins from purple sweet potatoes, then optimizing the anthocyanin concentration extract; pH; measurement time, determining measurement linearity, and validation by determining % recovery. The research results include that the optimum pH is 9. Optimized measurement time is 3 minutes and is stable until the 5th minute, the linear concentration range of tetraborate is 100-500 ppm tetraborate. In the validation test of the PAD method, a recovery percentage of 87.58-87.95% was obtained for 200 and 300 ppm tetraborate samples. The research result will be able to diagnose and monitor borax in food.

The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles

This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover, higher EHBF levels reduced dough development time and stability time. EHBF improved the color and springiness of fresh wet noodles and decreased their cooking time and light transmittance relative to the color and springiness of the noodles in the control group. Notably, noodles with 20% EHBF showed a compact microstructure and received the highest sensory evaluation score. Adding EHBF lowered the estimated glycemic index of fresh wet noodles by reducing rapidly digestible starch and increasing slowly digestible starch and resistant starch contents. Thus, EHBF is a promising functional ingredient for enhancing the quality of fresh wet noodles.

PENGARUH SUBSTITUSI TEPUNG JAGUNG KUNING (Zea mays L.) DAN PUREE WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH

Wet noodles are food products made from wheat flour that are not dried. Every year, the production and consumption of noodles in Indonesia is increasing. So, there is a need for food diversification in the raw material by utilizing local food ingredients such as corn flour. The use of carrot puree aims to increase the carotenoid content which acts as a good antioxidant for the body. This research was conducted using a simple Randomized Block Design (RBD) method. There were 6 treatments and 4 replication, P0 (100% wheat flour), P1 (50% wheat flour: 50% corn flour), P2 (50% wheat flour : 45% corn flour: 5% carrot puree), P3 (50% wheat flour: 40% corn flour: 10% carrot puree), P4 (50% wheat flour: 35% corn flour: 15% carrot puree), P5 (50% wheat flour: 30% corn flour: 20% carrot puree). The best wet noodles were obtained from treatment P5 (50% wheat flour: 30% corn flour: 20% carrot puree) with moisture content of 70.05%, ash content of 0.26%, fat content of 6.94%, protein content of 4.65%, carbohydrates content of 18.08% and carotenoids content of 3.02 mg/100g, brightness 63.5, yield 172.44%, organoleptic color 4.13 (attractive), aroma 3.63 (quite like), taste 3.80 (good), and texture 2.65 (not chewy).

Effect of Polygonatum cyrtonema Hua polysaccharides on gluten structure, in vitro digestion and shelf-life of fresh wet noodle

This study aimed to investigate the effects of raw Polygonatum cyrtonema Hua polysaccharides (RPCPs) and “zhi” P. cyrtonema Hua polysaccharides (ZPCPs) on the gluten structure, in vitro digestion, and shelf life of fresh wet noodles (FWN). The results demonstrated that incorporating PCPs improved the cooking and sensory qualities of FWN. Moreover, the shelf life of FWN was extended by 6 days with 1.5 % RPCPs (w/w) compared with the control FWN. Furthermore, incorporating 1.5 % ZPCPs led to a 1.2- and 0.2-fold increase in the disulfide bond and α-helix content, respectively, compared with the control FWN. This resulted in enhanced gluten structure, improved springiness and viscidity, and reduced cooking loss by 14.47 %–52.19 %. The scanning electron microscopy analysis revealed that the starch particles were entrapped by PCPs, leading to higher gelatinization temperature and lower setback value of FWN, thereby reducing the starch digestion ratio to 55.50 %. In summary, the findings suggested that FWN containing PCPs can extend shelf life, improve taste, and slow starch digestion staple.

Analyze of Sensory (Color, Teksture, Taste) Wet Noodles Using Extract Peperromia Pellucida

This research aims to test and analyze the effect of using ketumpang water extract on the quality of wet noodles. This research is an experiment using 3 treatments, 2 of which are the same and one is different because it uses the triangle test or differentiation test. The data analysis technique used is using binominal data which includes the influence on color, namely at the 5% level, for texture also at the 5% level, and for taste also at the 5% level, which means that each is significantly different. And next (Analysis of Variance (ANOVA) to analyze the sensory test data, the average value for color X1 (2,57), X2 (16,33), X3 (1,00) was obtained. For the average value for texture X1 ( 3,67), X2 (14,00), X3 (2,33). For the average value of flavor X1 (3,67), X2 (14,00), X3 (2,33) The sensory test obtained a significant value or probability (sig) for the quality of color, texture and taste, namely 0.01&lt;0.05, then continued with the Duncan test It was concluded that the test results for using ketumpang water extract on wet noodles were treatment (X2) with sensory code 523.

The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation

The potential of agro-industrial by-products in food products development have been reported for their nutritional composition. Soybean curd residue (okara flour - OF) and dragon fruit peels (DFP) have been known as a source of protein, fiber, and antioxidant compounds. Their potential in wet noodle formulation has never been investigated. The study aimed to investigate the potential of soybean curd residue, OF, and water fraction of DFP in wet noodles formulation. Four different levels of OF (0, 10, 20, and 30 %) and four different levels of DFP (0, 7, 9, and 11 %) was incorporated in wheat-based wet noodles. Physicochemical properties, sensory acceptability and antioxidant properties were investigated. The study showed that most impact was given by different levels of OF. The higher level of OF declined the moisture content and protein content significantly (p < 0.05) from a range of 45–48 % to the lowest level at 31 % and from 6.7–8 % to 5 %, respectively. The ash content increased as the level of OF was higher from 0.27 % to the highest level at 0.63 %. All the formulated noodles had a desirable value of cooking loss (<10 %) although it increased from 6 % in control to 9 % in 30 % OF addition. Hedonic sensory acceptability revealed that up to 20 % OF addition generated the same level of acceptability as it was in control showing and the incorporation of 9 % DFP to the 20 % of OF addition had the highest score of sensory acceptability. Antioxidant activity revealed that the selected formula (20 % OF and 9 % DFP) had higher antioxidant capability against DPPH shown by the lower level of IC50. In conclusion, combination of OF and DFP can be expected as sustainable food ingredients in wet noodles formulation.

Spore germination and lactic acid combined treatment: A new processing strategy for the shelf-life extension of instant wet noodles

Bacillus amyloliquefaciens (BAM) was identified as the predominant spoilage bacteria in instant wet noodles (IWNs). The utilization of industrial acid treatment as a long shelf-life strategy resulted in reduced consumer acceptance due to the acidic taste of the products. This study proposed a processing strategy that integrated spore germination (SG) and lactic acid (LA) treatment to effectively reduce the spore survival rate and extend the shelf life of IWNs. L-histidine, d-glucose, and sodium chloride were highly efficient and safe germinants for BAM spores. In IWNs, compound germinants (1.0 % L-histidine, 0.5 % d-glucose, and 1.0 % sodium chloride) boosted the SG rate by 3.61 times. With synergistic LA treatment, the spore lethality increased by 34.41 % -41.68 %. Under the SG and reduced acid-heat conditions of pH 2.30–2.50, the mortality of spores could reach 92.00 %–93.17 %, which was 14.11 %–15.28 % higher than the industrial acid-heat condition of pH 2.10. DPA, ATP, and membrane potential showed that germinants reduced the spore membrane permeability and promoted the occurrence of spore membrane damage under acid-heat conditions. Moreover, this strategy significantly extended the shelf-life of IWNs by 3.00–5.50 times and controlled the pH ≥ 5.50. Additionally, it improved color, texture, and overall sensory evaluation. Accordingly, this strategy solved the contradiction between the long shelf-life of IWNs and the unacceptable acidification in industrial production.

The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles

In this research, changes in microbial shelf-life and quality characteristics of fresh wet noodles (FWNs) were analyzed under acid and different mild heat treatment conditions. Acid combined with heat treatment at 50 °C for 30 min extended the shelf-life of FWNs by 30–40 d and effectively delayed the color deterioration of FWNs. The water absorption of FWNs was reduced by the mild heat treatment. Meanwhile, the cooking loss of the noodles and hardness significantly (p < 0.05) increased. Differential scanning calorimetry (DSC) analysis showed that the gelatinization enthalpy of the starch in FWNs decreased and the gelatinization temperature increased. The X-ray diffraction (XRD) results showed that the crystallinity of the starch decreased from 27.51% to 24.2% after mild heat treatment. In addition, it was observed by confocal laser scanning microscope that the mild heat treatment made the gluten networks more continuous. The free sulfhydryl content of noodles showed a decreasing trend, while the sodium dodecyl sulfate-extractable protein (SDS-EP) value was also significantly (p < 0.05) reduced. Overall, the combination of mild heat treatment with acid extended the shelf-life of FWNs and had less impact on their quality.

Karakteristik Kimia Kulit Lumpia Basah dengan Fortifikasi Tepung Tulang Ikan Patin (Pangasius pangasius)

Waste from patin fish (Pangasius pangasius) consumption is skin and fish bone. Its waste generally used as a raw material for food and industrial products because of fat, gelatin, collagen, and calcium compounds. Based on its calcium compound, another food application is the fortification of patin fish bone on wet spring roll wrapper. It is important to increase the consumption rate of calcium nutrition. Therefore, this research aimed to improve the proximate composition (especially calcium) of wet spring roll wrapper with 6% catfish bone flour fortification. The method used in this research was experimental with two treatments, i.e. the addition of 6% patin fish bone flour (A1) and 0% patin fish bone flour (A0) as a control. The parameters observed were moisture, ash, fat, protein, carbohydrate, and calcium content. The test procedure for each parameter observed is based on SNI 01-2354:2006. Sample testing was carried out in duplicate. The proximate composition of wet spring roll wrapper fortified with 6% patin fish bone flour consists of moisture, ash, fat, protein, carbohydrate, and calcium content respectively 60.21%, 2.61%, 0,71%, 3.96%, 32.51%, and 19.90 mg/100 g. Wet spring roll wrapper that was fortified with 6% patin fish bone flour (A1) had higher calcium content (19.90 mg/100 g) compared to wet spring roll wrapper with no fortification (control/A0) of the patin fish bone flour (8.22 mg/100 g). The moisture content of this calcium-rich wet spring roll wrapper is included in the Indonesian National Quality Standard (SNI) number 2987-2015 for wet noodles. This wet spring roll wrapper is one of diversified product using fishbone fortification to increase its calcium content. Keywords: fish bone, calsium, consumption, protein, waste

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

Modified cassava flour (MOCAF) is a potential ingredient that can be applied to various products, especially when combined with wheat flour. However, previous research has shown that the combination of MOCAF and wheat flour produces low-quality noodle products. Adding polyphenol compounds from butterfly pea flowers will improve wet noodles' functional and nutritional properties. This study aimed to determine the effect of adding butterfly pea flower powder on the wheat flour and MOCAF mixture and its characteristics in wet noodles with varying percentages of butterfly pea flower powder. The method used in this research is a laboratory experiment. In this study, adding butterfly pea powder was 1%, 2%, 3%, 4%, and 5%. Modified cassava flour characteristics studied included thermal, rheological, and functional properties. The results showed that the percentage of butterfly pea flower powder affected the rheological and thermal properties of the flour mixture. The addition of 5% butterfly pea flower powder was the best treatment, with a cooking shrinkage value of 1.97%, water absorption of 20.79%, chewiness of 9.81%, total polyphenols of 0.26 mg/g, antioxidant activity of 26.15%, level of preference for color 5.23, level of choice for aroma 4.97, level of choice for texture 3.97, level of choice for taste 4.8, and level of preference for overall 4.8. The use of butterfly pea flower powder in wheat flour and its application in wet noodles has been proven to improve functional properties and health benefits for consumers.

Comparison of Storability and Sensory Assessment of Wet Noodles with the Addition of Melinjo Leaf Extract (Gnetum gnemon L) as a Natural Preservative

Wet noodles are raw noodles that require cooking by boiling in boiling water before consumption. The water content in wet noodles ranges from 52-60%. High water content causes wet noodles cannot be stored for a long time. One of the natural ingredients that can be used as a preservative is melinjo leaves. The purpose of this study was to determine the effect of natural preservatives from melinjo leaf extract on the shelf life of wet noodles. Using a one-factor completely randomized design (CRD) with different ages of melinjo leaves, namely young leaves, old leaves, dry leaves, and also a mixture of the three. The extraction process is carried out through the maceration method. The solvent used in this extraction is distilled water. From the results of the research on the shelf life of wet noodles, the best shelf life analysis was found in the treatment of young leaves, namely 24 hours, testing the water content with the results for each treatment of young leaves 54.7%, old leaves 49.07%, dry leaves 48, 8% , mix 53.8%. The color test on the brightness parameter (L) was the highest on old leaves 69.42, the redness level parameter (a) was the highest on the control 4.17 , the redness level parameter (b) was the highest on the mixture 17.28. The organoleptic test showed that the wet noodles with each treatment with the addition of melinjo leaf extract were not significantly different. The hedonic test of wet noodles was acceptable to the panelists with an average value of color 4.00, aroma 3.50, taste 3.84, texture 4.00, appearance 3.98.

Analisis Kadar Formalin pada Mie Basah yang Dijual oleh Pedagang Bakso di Kota Sorong Menggunakan Spektrofotometer UV-Visible

Noodles are a popular food among middle class people, both upper and lower classes because they taste delicious and are affordable. Wet noodles have a short shelf life due to their high water content, this is what encourages some sellers to use formaldehyde as a preservative. This examination means to decide if there is formalin content in examples of wet noodles sold by meatball brokers in Sorong City. Formalin investigation was completed subjectively and quantitatively. Subjective tests were done by adding chromatogenic corrosive to wet noodle tests and quantitative tests were completed to see the degree of formaldehyde contained in the examples utilizing an UV-noticeable spectrophotometer. The consequences of the subjective test showed that one example with code (S1) was recognized as sure for containing formaldehyde, which was demonstrated by the adjustment of the shade of the filtrate from brown to purple subsequent to being dribbled with chromatophic corrosive reagent and warmed in bubbling water. The total formalin content contained in sample S1 was 0.905%.

Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the processing quality and storage stability of FWN. Consequently, it becomes imperative to decrease microorganisms in wheat flour. Microwave treatment has been regarded as a promising method in the food industry due to its potential in inhibiting microbial growth and inactivating enzymes without causing adverse effect on the food quality. This study aims to investigate the effects of microwave treatment of wheat kernels under different powers (1, 2, 3, 4, 5 kW) on the physicochemical properties of wheat flour and the quality of FWN. The results revealed that microwave treatment had a significant effect on microbial inhibition and enzyme inactivation, wherein the total plate count (TPC) and yeast and mold counts (YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively, and PPO activity decreased from 11.40 U to 6.31 U. The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions. Confocal laser scanning microscopy (CLSM) images indicated that starch and proteins aggregated gradually in treated flour, altering rheological properties of dough. From the results of scanning electron microscopy (SEM), microwave treatment led to the appearance of disrupted structure in the gluten proteins, but the secondary structure of proteins altered slightly. Rheological properties of dough confirmed that the microwave treatment greatly affected processing characteristics of wheat flour products, with significant advantageous consequences on product quality, especially for textural properties of FWN. Furthermore, FWN darkening could be inhibited noticeably after microwave treatment, thereby prolonging its shelf life. Therefore, microwave treatment could thus be an effective, practical technology to produce low-bacterial flour and thereby enhance its product quality.

The Effect Of Addition Skipjack Tuna On The Quality Of Wet Corn Noodles

Wet corn noodles are a food product made from wheat flour with the addition of corn flour. This research aims to analyze the effect of adding 10% skipjack tuna on the quality of shape, color, texture, aroma and taste of wet corn noodles. This type of research is experimental using the Independent Sample T-test method. The data used is primary data obtained directly from three expert panelists by filling in the organoleptic test format for the quality of wet corn noodles with the addition of skipjack tuna and secondary data from journals. The data obtained was then tabulated in table form and a level test was carried out on each variable X1 and X2 to find out whether there was a mean comparison for these variables using the Independent Sample T-test. The results of this research show that there is an effect of adding 10% of skipjack tuna on the quality of shape, color, texture, aroma and taste. The results of data analysis obtained the highest overall achievement scores, namely neat shape quality 3.78 (quite neat), uniform shape quality 3.89 (quite uniform), color quality 2.78 (less yellow), springy texture quality 3.67 (fair chewy), easy to break texture quality 2.22 (less easy to break), aroma quality 3.78 (quite a typical wet noodle aroma), taste quality 3.78 (quite tasty). Test results for the best quality of wet corn noodles with the addition of skipjack tuna in treatment X2 with the addition of 10% skipjack tuna.

Properties of Wet Noodles Made with Various Sea Salt Concentration by Using Domestic Wheat

Properties of Wet Noodles Made with Various Sea Salt Concentration by Using Domestic Wheat

Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour

The Indonesian food industry needs to utilize local food commodities as an alternative to wheat, supporting local farmers as part of sustainable agriculture. Modified cassava flour (MOCAF) has similar characteristics to wheat flour yet it lacks gluten and has low protein content. Chia seeds have the potential to improve the textural characteristics of gluten-free products due to their gel-forming ability and are a good source of plant-based protein. This study aims to utilize chia seed powder in the formulation of wet noodles substituted with MOCAF to possibly obtain wet noodles with equal textural characteristics and protein content to 100% wheat flour noodles. In this study, different ratios of wheat flour to MOCAF (100:0, 90:10, 80:20, 70:30, 60:40) and different amounts of chia seed powder (0%, 5%, 10%, 15%) are studied in terms of cooking quality (cooking loss and water absorption), textural properties (hardness, cohesiveness, and chewiness), color (brightness and hue angle). Higher MOCAF substitution resulted in higher water absorption and cooking loss, as well as undesirable (harder) textural properties. Incorporation of chia seeds powder successfully lowers the cooking loss and higher water absorption of the MOCAF-substituted noodles and noodles with 100% wheat flour without chia seeds powder. Chia seed powder can reduce the hardness while maintaining and increasing the chewiness of the MOCAF-substituted noodles. In the MOCAF-substituted noodles, comparable protein content to that of 100% wheat flour noodles can be achieved with the use of 10 to 15% chia seeds powder at a maximum 80:20 substitution ratio.

Effect of ultrasonic power density on the quality of fresh wet noodles

In order to enhance the production efficiency in the flour products industry by reducing dough resting time, this study investigated the impact of different ultrasonic densities on starch, protein hydration, and gluten network formation in fresh wet noodles using the ultrasound. The sensory quality, secondary structure, and cross-sectional morphology of the dough were also analyzed. Compared to the control group, the results demonstrate that treatment with an ultrasonic power density of 66 W/L improves the texture of wheat dough, as well as the hydration of starch and protein, the hardness of fresh wet noodles decreased by 14.19 %, and tensile force significantly increased by 33.43 %. Furthermore, Fourier-transform infrared spectroscopy (FTIR) analysis indicated a significant increase in the content of α-helix and an overall increase in the content of β-sheet due to ultrasonic vibration treatment. To summarize, the implementation of ultrasonic treatment exhibits promising potential in reducing the resting processing period while concurrently elevating the overall quality of freshly prepared wet noodles. This is primarily achieved by augmenting the texture, heightening the hydration levels of starch and protein constituents, as well as modifying the gluten network structure.

Chemical and Physical Analysis of Wet Noodles from Mocaf (Modified Cassava Flour) With The Addition of Tapioca and Moringa Leaf Extract (Moringa Oleifera)

MOCAF is flour from cassava which is processed using the principle of modifying cassava cells by fermentation using Lactic Acid Bacteria (LAB). Mocaf flour can be used as an ingredient for wet noodles because it has the same swelling power as wheat flour but has a texture that is difficult to shape because it does not contain gluten. To overcome this, it needs to be formulated with tapioca flour to bind the dough and Moringa leaf extract as a natural coloring. This study used RAL 1 factor, namely the formulation using mocaf flour, tapioca flour, and Moringa leaf extract (F1=95%:5%, F2=85%:15%, F3=75%:25%, F4=65%:35 %, F5=55%:45%) for the Moringa leaf formulation of 20 ml from 100g of flour. The data obtained was analyzed statistically by One Way Anova followed by a significant difference test with Duncan with a significance level of 5%. Observation parameters include water content, ash content, elasticity, cooking time, rehydration power, and cooking loss. The formulation using mocaf flour, tapioca flour, and Moringa leaf extract did not have a significant effect on the water content and ash content of the wet noodles. The water content of wet noodles ranges from 37.53% to 38.34%. The ash content of wet noodles ranges from 1.53% to 2.07%. The formulation using mocaf flour, tapioca flour and Moringa leaf extract has a significant effect on elasticity, cooking time and rehydration capacity but has no significant effect on cooking loss.