Wet Noodles Research Articles

Effect of Immersion Concentration in Salt Solution, Drying Time and Air Velocity on Drying Wet Noodles Using a Tray Dryer and Solar Assistance

The noodles in the market are dry noodles with 8-10% water content. Dried noodles have a longer shelf life because they are less prone to mold growth. Drying noodles with the help of the sun and tray dryers are currently an option because they are efficient and do not require a lot of energy. Reduction of water content is also optimized by soaking wet noodles in salt water. This study aims to determine the effect of soaking noodles in salt water and the flow rate to decrease the water content of noodles. The study began with soaking wet noodles in a salt solution with a variation of 50-150 g/L, then dried for 1 hour using a hybrid method and tray dryer with a flow rate variation of 1.2-3.3 m/s. Observations were made at intervals of 0-1 hour. The results showed that the time and speed of the flow rate can reduce the humidity in the drying chamber of the tray dryer. The lowest water content reduction of up to 11% was obtained when soaking wet noodles in 150 g/L salt solution and at the highest flow rate of 3.3 m/s. The ANOVA results show that the drying method with tray dryer is more optimal than hybrid drying. Thus, this method can be a solution to optimize the noodle drying process quickly and efficiently.

The Characteristics of Wet Noodles from Mocaf Flour and Moringa Flour

This study aims to determine the effect of substituting mocaf flour for moringa leaf flour on the characteristics of wet noodles. The research method used a completely randomized design on a factorial pattern, namely the ratio of wheat flour to mocaf flour, consisting of 4 levels: (100:0), (90:10), (80:20), (70:30), and the addition of moringa leaf flour, which consists of three levels: (10%), (15%), and (20%). The results showed that the best substitution of mocaf flour and moringa leaf flour with a ratio of 70% wheat flour to 30% mocaf flour and leaf flour to 10% moringa yielded 71.467% moisture content and 13.249% protein content. Ash content of 1.359% does not meet SNI but is still accepted by consumers. swelling index 32.723%, color (L*) 39.580%, color (a*) -8.380%, and color (b*) 14.410%.

Potency of pluchea (Pluchea indica Less) leaves to increase functional value of wet noodles: a review

Wet noodles lack functional nutrients that are beneficial for health, thus it is necessary to add other food ingredients that can increase the functional value of wet noodles. One of the food ingredients that can be added in wet noodles formulation is Pluchea indica Less leaves, which have been known as a source of antioxidants and used by the community as a traditional medicine to treat various health problems. The use of Pluchea indica Less leaves in making wet noodles is expected to increase the functional value of wet noodles. For this reason, this review paper discussed the potency of Pluchea indica Less leaves in affecting the phytochemical compounds content and functional properties of wet noodles. The use of Pluchea indica Less leaves showed potential to increase the phytochemical compounds contents of wet noodles, such as alkaloids, flavonoids, phenolics, saponins, tannins, and cardiac glycosides, which play an important role in the health of human body and maintaining the quality of wet noodles, such as antioxidant, anti-warmed over flavor, anti-inflammatory, antidiabetic, and antimicrobial activities. Thus, the addition of pluchea leaves has potential to increase the functional value of wet noodles including the phytochemical content and functional properties.

The Effect of Hot Water Extract of Pluchea indica Leaf Powder on the Physical, Chemical and Sensory Properties of Wet Noodles

Powdered Pluchea indica Less leaves have been utilized as herbal tea, brewing of pluchea tea in hot water has antioxidant and antidiabetic activities, because of phytochemical compound content, namely tannins, alkaloids, phenol hydroquinone, phenolics, cardiac glycosides, flavonoids, and sterols. Using of this extract on food, such as jelly drinks, buns, and soymilk can increase functional values and influence physic, chemical, and sensory characteristics of food. The study was carried out to assess the effect of various concentration of pluchea tea on the physical, chemical and sensory properties of wet noodles. A one-factor randomized design was applied with pluchea tea at concentrations of 0, 5, 10, 15, 20, 25 and 30% (w/v). Physical properties analyzed included water content, swelling index, cooking loss, color and texture. Chemical properties measured were bioactive contents of total phenolic content, total flavonoid content, and antioxidant ability to scavenge DPPH free radicals and to reduce iron ions. Sensory properties determined were taste, texture, color, aroma and overall acceptance. The addition of various concentrations of extract offers significantly effects on parameters of physical, chemical and sensory properties of noodles, except color (redness, chroma and hue), cooking loss, water content, swelling index and aroma. Using of 10% (w/v) of pluchea tea resulted in the best sensory properties such as color, aroma, taste, texture, and overall acceptance with the scores of 5.62 (slightly like), 5.45 (slightly like), 5.46 (somewhat like), 6.53 (like), and 6.53 (like), respectively. Generally, the study concluded that wet noodles can be made by adding pluchea tea at 10% (w/v). Dried samples TPC, TFC, DPPH free radical scavenging and iron ion reducing power were 82.84 mg GAE/kg, 62.44 mg CE/kg, 130.68 mg GAE/kg and 51.33 mg GAE/kg, respectively.

Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah


 
 
 This study aimed to determine the ratio effect of wheat flour and autoclaving-cooling modified arrowroot starch on the characteristics of wet noodle and to obtain the correct comparison of wheat flour and autoclaving-cooling modified arrowroot starch to produce wet noodle with the best characteristics. The research method used a Randomized Block Design with comparison treatment of wheat flour and autoclaving-cooling modified arrowroot starch consisted in 6 levels (100:0, 90:10, 80:20, 70:30, 60:40, 50:50). The treatment was repeated 2 times to obtain 12 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan’s Multiple Range Test. The result showed that the comparison of wheat flour and autoclaving-cooling modified arrowroot starch has a significant effect (P<0.05) on moisture content, ash content, protein content, elasticity, water absorption, and cooking loss. The best treatment was the 70:30 comparison of wheat flour and autoclaving-cooling modified arrowroot starch with the characteristics 34.59% of moisture content, 0.33% of ash content, 6.12% of protein content, 13,00% of elasticity, 425,26% of water absorption, 11,47% of elasticity, also sensory evaluation color was liked, aroma was liked, texture was chewy and liked, taste was liked, and overall acceptance was liked.
 
 

Level of Implementation of GMP and SSOP in SMEs Wet Noodle Production Process with Gap Analysis Tools

Level of Implementation of GMP and SSOP in SMEs Wet Noodle Production Process with Gap Analysis Tools

The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles

In this study, the effects of chitosan oligosaccharides (COS) on the microbial stability and quality properties of fresh wet noodles were evaluated. The addition of COS prolonged the shelf-life of fresh wet noodles at 4 °C by 3–6 days and effectively inhibited the growth of acidity value. However, the presence of COS increased the cooking loss of noodles significantly (P < 0.05) and decreased the hardness as well as tensile strength significantly (P < 0.05). The enthalpy of gelatinization (ΔH) was decreased by COS in the differential scanning calorimetry (DSC) analysis. Meanwhile, the addition of COS decreased the relative crystallinity of starch (from 24.93 % to 22.38 %) without changing the type of X-ray diffraction pattern, revealing that COS weakened the structural stability of starch. In addition, COS was observed to impair the development of compact gluten network by confocal laser scanning micrographs. Further, the free-sulfhydryl groups content and sodium dodecyl sulphate-extractable protein (SDS-EP) values of cooked noodles increased significant (P < 0.05), confirming the obstruction on the polymerization of gluten proteins during the hydrothermal process. Although COS adversely affected the quality of noodles, it was outstanding and feasible for the preservation of fresh wet noodles.

Effect of Yellow Sweet Potato Substitution and Egg Yolk Amount in Making Wet Noodles

Most of the noodles are made from wheat flour, for countries that do not produce wheat this is a problem because the need for wheat must be imported and generates a large amount of foreign exchange. This situation resulted in research involving the use of non-wheat flour or mixing wheat flour with other flour to produce noodles. This study aims to determine the effect of the substitution of wheat flour with yellow sweet potato and the amount of egg yolk in the manufacture of wet noodles. The study used a factorial completely randomized design (CRD), which consisted of two factors, namely: substitution of wheat flour with yellow sweet potato with the code "U" consisting of 4 levels; U1 = 10 %; U2 = 20 %; U3 = 30 %; U4 = 40 %. Egg yolk amount, and with code "T" which consists of 4 levels; T1 = 5 %, T2 = 10 %, T3 = 15 %, and T4 = 20 %. Parameters observed were yield, protein content, moisture content, stretchability, and organoleptic test of texture, color, and taste. The research was carried out at the UISU Faculty of Agriculture laboratory, Medan. The main ingredient used in this research is yellow sweet potato. The results of statistical analysis on each parameter concluded that the substitution of wheat flour with yellow sweet potato had a very significant effect (P&lt;0.01) on the yield, protein content, water content, tensile strength value, organoleptic texture, color, and taste of noodles. Wet. The amount of yolk dose had a very significant effect (P&lt;0.01) on protein content, moisture content, tensile strength value, organoleptic texture, color, and taste of wet noodles. The two treatment factors did not show any interaction. To produce wet noodles with the best quality, you can substitute up to 30% wheat flour with yellow sweet potato and use 20% egg yolk.&#x0D;

Analysis of Borax and Formalin in Wet Noodles From Sidoarjo Traditional Market

Wet noodles are a type of noodle with a fairly high water content (35-52%), so it is easy to spoil if stored for more than 12 hours at room temperature. Misuse of the addition of borax and formalin by irresponsible food manufacturers, aims to make wet noodles last longer. This study aims to determine whether the wet noodles sold in several traditional markets in Sidoarjo contain harmful ingredients borax and formaldehyde. The research design in this study began with organoleptic observations on several wet noodles found in several traditional markets in Sidoarjo Regency, followed by a borax test using a borax rapid test kit and a formalin test with UV Vis spectrophotometry and Nash reagent. Based on the test results, it can be concluded that organoleptic observations showed that there were 3 samples of wet noodles with a floury smell and 5 samples with a sour smell, in terms of texture all samples showed a soft and easily broken texture while in terms of color there were 5 samples that were pale yellow and 3 samples were bone white. Based on the results of the qualitative test of borax, all samples of wet noodles were negative for borax and based on the results of the quantitative test of formalin with UV Vis spectrophotometry, showed a negative result of formalin.

The Borax Test Using Purple Sweet Potatoes (Ipomoea batatas Var. Ayumurasaki) Extract on Meatball Samples in Banyuwangi District 2022

Borax or sodium biborate is a white crystalline compound that is stable at room temperature. Ii is usually used to make detergents and antiseptics. However, nowadays there is still a lot of borax added to food ingredients to make food chewier, such as tofu, wet noodles, meatballs, ​​chicken, fresh and salted fish. Purple potatoe (Ipomoea batatas Var. Ayumurasaki) has fairly high anthocyanin content, 5.92-402 mg/25 mg of fresh purple potato. Anthocyanins are compounds that are able to detect the presence of borax in food samples because they can break down borax bonds into borax acid by binding it to a blue color. This study aimed to determine the presence of borax in meatball samples in Banyuwangi district using purple potato extract with the maceration and pressing method, then a comparative test was carried out using the test kit method for valid results. The positive control used was borax with a level of 0.02 mg/2 ml, and the negative control used aquadest. The maceration method produced a significant color change when compared to other method, namely bluish green when interacting with borax. The meatball samples in Banyuwangi sub-district showed that all samples were free from borax, this was indicated by the absence of a color change when interacting with the purple sweet potato or the test kit.

STUDY OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF WET NOODLE WITH THE ADDITION OF KELAKAI LEAVES EXTRACT (Stenochlaena palustris)

Kelakai (Stenochlaena palustris (Burm F) Bedd) is a fern plant found in swampy or wetlands. This study aims to determine the effect of adding kelakai extract to the production process of wet noodles on the physicochemical properties of elasticity, water absorption, and moisture content, as well as the organoleptic properties of aroma, color, and texture, in order to determine the optimal formula for kelakai extract in making wet noodles. This study was designed using a completely randomized design (CRD), which consisted of 4 treatments, namely F0 (0%), F1 (60%), F2 (80%), and F3 (100%). The data were analyzed using the Analysis of Variance (ANOVA) statistical test with a confidence level of α = 0,05. If there is a significant difference between the treatments, then continued with the Duncan Multiply Range Test (DMRT) to test the Physico-Chemical properties, and the Kruskal-Wallis statistical test with a confidence level of α = 0,05 for the organoleptic test. If there is a significant difference between the treatments, then proceed with the Mann-Whitney follow-up test using SPSS 25. The results showed that wet noodles with the addition of kelakai extract had a significant effect on elasticity and water absorption where the more extracts, the higher the elasticity and water absorption. Besides, it also having a significant effect on water content, where the more extracts, the lower the water content. The results of the research on the preference level test or organoleptic data showed no significant effect on the panelists' preference for color, aroma and texture. In general, the F2 treatment is the most ideal formulation.

Qualitative Test of Identification of Borax in Wet Noodles at Traditional Markets in Palembang City

Food is a basic need of human life. Cases of food poisoning and infectious diseases caused by food continue to increase. Borax is a derivative of the heavy metal boron (B) and is generally used as a preservative and bactericidal. One of the tests that can be done to identify foods that contain borax is a test with curcumin paper and a borax test kit. Aim: This research is to identify the presence of borax in wet noodles with a qualitative test in a traditional market in the city of Palembang. Method: The type of research used in this research is descriptive qualitative. Is a type of research that provides an overview or description of the identification of borax in wet noodles. Sampling in this study used primary data by taking samples directly from food vendors who have wet noodles in the 16 Ilir market, Palembang. Sampling used a total sampling technique that met the inclusion criteria. Result: The physical test results showed 16 samples of noodles with a chewy texture, for the color parameter, 13 samples with yellow color were obtained, for the durability parameter, 12 samples lasted 24 hours, and for the olfactory parameter, 16 samples does not have a pungent odor, for the curcumin paper test, 16 samples were yellow and for the borax kit test, 16 samples were orange. C onclusion : The physical test and qualitative test with curcumin paper and the borax kit test showed that there were no wet noodle samples containing borax in 16 ilir market Palembang. Keywords: Borax, Food, Wet noodles

Identification Test Of Borax And Formaline Content In Food Sold At Laguboti Market

Food is one of the human needs in everyday life. As a basic need, these foods must contain nutrients to be able to fulfill this function and be safe. Preservatives and dyes seem to be inseparable from various types of processed food and beverages. The purpose of this study was to determine the presence or absence of borax and formalin in food sold at the Laguboti Market. Based on Permenkes Number 033 of 2012 concerning food additives, borax is not allowed in food. If borax and formalin are consumed by humans, it will have a negative impact on the body. This study used a descriptive method, namely the scientific method and the simple method and was carried out in July at the Chemistry Laboratory of STIKes Arjuna Laguboti with a total sample of 14 food samples purchased from different food vendors at the Laguboti Market. Based on the results of a qualitative analysis on borax using the scientific method and the simple method obtained from 3 meatball samples and 3 rice cake samples, none of the meatballs contained borax. In formalin Using the scientific method and simple methods obtained from 5 samples of tofu and 3 samples of wet noodles containing formalin.

Antimicrobial Effect of Basil Leaf Extract (Ocimum sanctum L.) to Preserve the Quality of Wet Noodles

Antimicrobial Effect of Basil Leaf Extract (Ocimum sanctum L.) to Preserve the Quality of Wet Noodles

The Effect Of Substitute Of Kangkung Extract On The Quality Of Wet Noodles

The background of this research is that the water spinach extract used in food processing is not optimal, while the water spinach extract can be an alternative for additional ingredients in the manufacture of wet noodles. This study aims to analyze the effect of substitution of the addition of kale extract with treatments of 0%, 15%, 30%, 45%. On the quality of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. It was repeated three times with 5 semi-trained panelists, which was held at the Workshop on Catering at the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of wet noodles. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different, it was continued with Duncan's test. The results showed that there was a significant effect on the quality of color, aroma and taste. While the neat shape and slightly chewy texture have no significant difference. It can be concluded that the best percentage is found without the addition of kale extract on the quality of wet noodles.

Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

ABSTRACT Thirty-four wheat cultivars were used to study the relationship between wheat flour quality and fresh wet noodle (FWN) color when stored at room temperature (25°C) over a 24 h period by the partial least squares regression (PLSR) method. Results showed that quality characteristics of wheat flour and their coefficients of variation differed greatly, and the samples were very representative. During FWN storage, the a* value varied greatly, the L* value decreased, and the b* value increased. The results of the correlation analysis showed that the color of wheat flour had significant correlation with FWN (p <0.05), and FWN color at 0 h had significant correlation with FWN color changes during 24 h storage (p <0.05). Protein, wet gluten, dry gluten, ash content, PPO activity, and water absorption (WA) of wheat flour had significantly negative effects on the L* value of FWN (p <0.05). Peak viscosity (PV), trough viscosity (TV), and breakdown viscosity (BV) of the pasting properties of wheat flour contributed greatly to the L* value (p <0.05), but had significantly negative effects on the a* value (p <0.05). The results showed that quality characteristics of wheat flour profoundly affected FWN color changes during storage, and color, dough strength and pasting properties of wheat flour should be considered comprehensively when selecting the wheat variety for FWN.

Effect of additional carrageenan concentration on the characteristics of wet noodles based on mangrove fruit flour variation

In general, wet noodles are made from tapioca flour, but the weakness of noodles made from tapioca flour is the lack of nutrients, high carbohydrate content, low protein content, low vitamin content and high gluten content. Making wet noodles with the fortification of mangrove fruits flour and carrageenan is expected to produce wet noodles with physical, chemical, and nutritional characteristics. The method used in this study was an experiment with a factorial randomized block design (RBD). The test was carried out with three replications (triple) with two test parameters, the concentration of carrageenan flour (8%, 12%, 15%) and three mangrove fruit species, namely, Avicennia marina, Bruguierra gymnorrhiza, and Sonneratia caseolaris. Based on the results, the addition of various concentrations of carrageenan flour in wet noodles and using different types of mangrove fruit flour gave significantly different effects (P&lt;0.05) on several test parameters, namely proximate test, crude fibre content, antioxidant activity, water absorption, cooking time, power dropping of noodles, cooking loss, and sensory testing. The addition of carrageenan flour affected the physical and sensory properties of mangrove flour noodles. In addition, different types of mangrove fruit flour affect the increasing nutritional characteristics and antioxidant activity of wet noodles.

The Subtitution of Kluwih Seed Flour (Artocarpus Communis) in the Noodle Production

The use of kluwih seed flour in the noodle processing is an effort to diversify food and reduce consumption of wheat flour in Indonesia. This research aimed to examine the physicochemical properties of wet noodles made from kluwih seed flour. The study employed Completely Randomized Design (CRD) non factorial with the treatment of substitution ratios of wheat flour and kluwih seed flour; 10 grams: 90 grams (T1), 20 grams: 80 grams (T2), 30 grams: 70 grams (T3), and 40 grams: 60 grams (T4). The result showed that the best treatment on the composition of the wheat flour substitution with kluwih seed flour 80%: 20% (T2) with an elongation value of 30.68%, elasticity of 7.44% organoleptic test, taste 3.83 (likes), aroma 3.80 (likes) and color 3.97 (likes). Keywords: noodle, Kluwih seed flour, organoleptic, elasticity, elongation

Kadar Protein dan Daya Terima Mi Padat Gizi Berbasis Pangan Lokal Sebagai Alternatif Pangan Darurat

Noodles are foods that adults and children like, there are various types of noodles, one of which is wet noodles. Wet noodles are high in carbohydrates, but low in protein, so you need to add protein from other foods such as dried rebon shrimp . The purpose of the study was to determine the protein content and acceptability of wet noodles substituting dry rebon shrimp flour. This type of research is experimental research in the field of food technology with complete randomized design (RAL) one control, three treatments, two repetitions. Test protein levels in the laboratory Baristand Padang and receptivity Test at SDN 10 Surau Gadang. The study was conducted from March 2020 to April 2021. Organoleptic test results obtained the best treatment with a ratio of 75: 25 grams, 8.1% protein content with an increase of 3.5% protein, 80% target can spend product means wet noodles is acceptable. It is suggested that in the production process of wet noodles should use a substitution of dry rebon shrimp flour as much as 25 grams, and further research to test the shelf life and food safety.

KUALITAS MIE BASAH DENGAN PENAMBAHAN TEPUNG UBI TALAS

This study used qualitative descriptive analysis methodologies for data analysis in order to determine and describe how the organoleptic test findings of wet noodles using taro sweet potato flour were perceived in terms of flavor, color, scent, and texture. Studying societal issues, societal practices, and events, including how attitudes, worldviews, and current processes interact with the influence of phenomena. Wet noodles with the inclusion of taro tuber flour are known to have very good ratings in terms of taste (80%), texture (85%), and overall perception (80%) based on the findings of experiments, organoleptic tests by panelists, and continued with Likert scale analysis.