STUDY OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF WET NOODLE WITH THE ADDITION OF KELAKAI LEAVES EXTRACT (Stenochlaena palustris)
Journal Title: Transpublika International Research in Exact Sciences (TIRES) - Year 2022, Vol 1, Issue 2
Abstract
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.
Authors and Affiliations
Vanti Gustiani*, Rizky Febriyani Putri, Ratna Yulinda
Keywords
Related Articles
- EP ID EP749991
- DOI https://doi.org/10.55047/tires.v1i2.520
- Views 56
- Downloads 0
GROWTH RESPONSE OF PAKCOY (Brassica rapa L.) WITH HYDROPONIC APPLICATION OF LIQUID ORGANIC FERTILIZER FRUIT WASTE
Research on the application of fruit waste liquid organic fertilizer to the growth of pakcoy plants (Brassica rapa L.) has been carried out. The purpose of this study was to determine the growth response of the pakcoy pl...
ANALYSIS OF THE IMPACT OF CARBOHYDRATES ON HUMAN HEALTH AND DISEASE
The aim of this research is to comprehensively investigate the pivotal role of carbohydrate nutrition in supplying energy to the human body and its implications for health. Over recent decades, the surge in diseases like...
THE EFFECT OF RED BEAN ADDITION ON THE MELTING POWER AND ACCEPTABILITY OF ICE CREAM
Utilization of red beans to be used as food ingredients is not maximized. Ice cream at room temperature melts easily and has a less soft texture, this is due to several factors, one of which is the emulsifier. To improve...
ANTI-CANCER PROPERTIES OF PHYTOCHEMICALS DERIVED FROM AZADIRACHTA INDICA: LITERATURE REVIEW
This study aims to assess the anti-cancer properties of phytochemicals derived from Azadirachta indica (neem), given the increasing prevalence of cancer and the need for safer and more effective therapies. Phytochemicals...
THE INFLUENCE OF DIFFERENT DRYING DURATIONS ON THE MOISTURE CONTENT AND PROTEIN CONTENT OF PUMPKIN FLOUR (CUCURBITA MOSCHATA)
Pumpkin (Cucurbita moschata), also known as waluh (banjar) and pumpkin parang (Java), is one of the local foods with high nutritional value beneficial for the human body. Cultivated pumpkin has a shorter shelf life than...