View of THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES

Accepted: 03/04/2023, Reviewed: 12/06/2023, Published: 31/07/2023

THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY

NOODLES

Nurida Tri Novita^1*, Ulya Sarofa¹, Sri Winarti^1,2

1) Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” East Java

Rungkut Madya Road Gunung Anyar, Surabaya 60294 East Java Indonesia 2) Center for Appropriate Technology Innovation for Lowland and Coastal Foods,

Universitas Pembangunan Nasional “Veteran” East Java

Rungkut Madya Road, Gunung Anyar, Surabaya 60294 East Java Indonesia

*Correesponding Author, Email: nurida.trinovita@gmail.com ABSTRACT

Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheat flour in noodles production due to its high starch content and nutritional value. In addition, carrot flour is another ingredient that can be used in the production of dry noodles. The aim of this study was to determine the effect of the proportion of wheat flour, jackfruit seed flour and carrot flour, together with the supply of eggs, on the quality of the dry noodles produced. The experimental design used was Completely Randomized Design with two factors and three replications. Factor I was the ratio of wheat flour: jackfruit seed flour: carrot flour (90:5:5, 80:15:5, 70:25:5). Factor II was the addition of egg (5%, 10% and 15%). The best treatment was dry noodles made of 90% wheat flour: 5% jackfruit seed flour: 5% carrot flour and 15%

egg addition, which gave the results of moisture content 7.71%, ash content 2.34%, protein content 10.68%, starch content 64.18%, amylose content 24.29%, rehydration power 55.66%, cooking loss 6.07%, elasticity 8.17%; favourability of colour, taste, aroma, texture 3.52, 3.44, 3.40, 3.48 (like).

.

Keywords: Carrot flour, Eggs, Jackfruit seed flour, Noodles, Wheat flour INTRODUCTION

Indonesians are fond of noodle products as processed foods are very popular and in demand (Rosmeri et al., 2013). In the market, the type of noodle product that is competitive is dry noodles. The main content of noodles is carbohydrates, which are high enough to be used as a source of energy for the body. The raw material for the production of noodles is wheat flour. The impact is very significant, as the dependence on the supply of wheat flour is increasing, so the amount of wheat imports continues to increase every year. The use of wheat flour continues to increase every year, reaching 6.52 million tonnes (APTINDO, 2016). As wheat grains are not cultivated in Indonesia, there needs to be a greater push to educate the public about the dangers of consuming too much wheat flour. Increased import of wheat flour could lead to an unhealthy level of food dependency. Therefore, an alternative solution is needed to replace wheat flour in noodles production by using local comodities.

There is another way to minimise dependence on wheat flour by continuing local food diversity based on flour, namely by using jackfruit seeds to make jackfruit seed flour in noodle production. Jackfruit seed flour is produced by processing jackfruit seeds by boiling, peeling, drying, smoothing and sifting to obtain fine grains of flour (Rusli, 2010). Although jackfruit seeds contain nutrients that are beneficial to the body, such as calorie, protein, fat and carbohydrates, they have not been optimally utilised. Jackfruit seeds that have been ground and dried can be used as an alternative to wheat flour or mixed with wheat flour.

Jackfruit seed flour is more nutritious than wheat flour. In 100 g, jackfruit seed flour contains 79.34% carbohydrate, 3.19% fibre, 2.70% ash, 13.50% protein and 1.27% fat, while wheat flour contains only 77.2% carbohydrate, 0.1% fat, 0.3% fibre, 1.0% ash and 9.0%

protein per 100 g (Ocloo et al., 2010). The proximate composition data show that jackfruit seed flour has the potential to be another option to minimise the use of wheat flour or to combine with wheat flour in the production of dry noodles.

Carrot flour can be an additional ingredient along with wheat flour in the production of dry noodles. Carrot flour is a processed product from fresh carrots that have been processed into semi-finished materials. Research by Deviurianty (2011) states that carrot flour has a fairly long storage period of 6 to 8 months with a moisture content of less than 8%. Carrot flour per 100 g contains 13.15% carbohydrates, 7.7% protein, 1.15% fat, 6.73% water, and 33.74%

beta-carotene (Rochimiwati, 2011).

The quality of dry noodles is expected to be improved by the addition of eggs. Adding eggs is beneficial for improving the taste and nutritional value, improve colour to the noodles, improving the gluten quality and also increasing the softness of the noodles. The use of eggs in noodles can also produce noodles with a more chewy, savoury, and elastic taste (Suyanti, 2010). Eggs are often added to noodle dough along with other flours to increase the elasticity and durability of the dough, making the noodles less likely to break during cooking. This is due to the fact that the albumin in eggs acts as a dough binder. The nutritional content and flavour of the noodles can be further improved by the addition of eggs.

This research was conducted to know the effect of the proportion of wheat flour: jackfruit seed flour: and carrot flour with the addition of eggs on the quality of dry noodles produced. It is hoped that the results of this study will provide benefits in increasing the variety of nutritional consumption for the people of Indonesia, and can reduce the dependence on the use of wheat flour.

MATERIALS AND METHOD Materials

The raw materials used in this study were jackfruit (Artocarpus heterophyllus) and carrot (Daucus carota L.) sold around Wiyung, Surabaya, high protein wheat flour (cakra brand), salt, eggs, water and cooking oil. Materials for analysis were aquades, alcohol, HCl, NaOH, PP indicator, fehling solution, methylene blue indicator, and H2SO4.

Tools

The tools used in this research are oven, cabinet dryer, noodle maker, 80 mesh sieve, desiccator, weighing bottle, porcelain cup, analytical balance, kjeldahl flask, Erlenmeyer, stove, pot, pan, basin, beaker glass, measuring cup, steamer, blender.

Research Design

The research was conducted using a completely randomised design (CRD) factorial pattern with two factors. The first factor (A) is the proportion of wheat flour: jackfruit seed flour:

carrot flour which includes A1 (90%: 5%: 5%), A2 (80%: 15%: 5%), and A3 (70%: 25%: 5%).

The second factor (B) is the addition of eggs including B1 (5% eggs), B2 (10% eggs), and B3 (15% eggs).

The data obtained were statistically analysed using analysis of variance (ANOVA).

When the F-value is greater than or equal to the F-table, it is followed by Duncan's Multiple Range Test (DMRT) at the 5% level..

Research Stages

The Process of Making Jackfruit Seed Flour (Fadillah, 2013)

The jackfruit seeds were washed thoroughly and then boiled for 30 minutes to separate the remaining pulp the jackfruit seeds were then thinly sliced to facilitate the drying and grinding process. The sliced jackfruit seeds were placed in an oven and heated to 100 ºC for 2 hours. After drying, the jackfruit seeds were mixed and then sieved through an 80 mesh

Process of Making Carrot Flour (Slamet, 2011)

To make carrot flour, the carrots are first peeled and then washed to remove dirt from the carrots, then blanched at 85 ºC for 5 minutes. The carrots are then cut into thin pieces of

± 3 mm to speed up the drying process. The sliced carrots are dried in a cabinet dryer at 60 ºC for 20 hours to reduce the water content and facilitate the production of flour. The next stage is grinding and sieving through an 80 mesh sieve to obtain carrot flour.

Dry Noodles Making (Biyumna, 2017)

Mix all the ingredients (jackfruit seed flour, carrot flour, wheat flour, salt, eggs), adding water and cooking oil, stirring until evenly distributed, until a dough is formed ± 3 minutes, with the proportions indicated in the table. The dough is then shaped using a noodle mill and, when the noodles come out, cut into pieces of ± 7 cm with a knife. The pieces of noodles are sprinkled with a little flour to prevent them from sticking together. Steam the noodles for 10- 15 minutes, then take them out and place them on a clean baking tray. They are then dried in an oven at 50 ºC for ± 18 hours..

Analysis Method

The analyses carried out included chemical, physical and sensory tests. Chemical tests analysed on dry noodles included moisture content (AOAC, 2005), protein content (AOAC, 2005) and starch content (Sudarmadji et al, 1997). Physical tests analysed on dry noodles were rehydration power (Romlah & Haryadi, 1997), elasticity (Ramlah, 1997) and cooking loss (Subarna, 2012). Sensory tests were analysed by taste, colour, aroma and texture (Wulandari et al., 2008). In addition, the best treatment was determined from the results of chemical, physical and sensory analyses using the efficacy test (De Garmo et al., 1984).

Analysis Procedure

1. Oven Method Moisture Content

The weighing bottle was dried in the oven for 15 minutes, cooled in a desiccator for 30 minutes, and then weighed. Samples were weighed 1-2 g in a weighing bottle of known weight.

The weighing bottle and its contents were dried in an oven at 105 °C for 3-5 hours, cooled in a desiccator for 15 minutes, and then weighed. The weighing bottle and its contents were dried again until a constant weight was obtained (the difference in successive weighing was less than 0.2 mg). The moisture content of the sample can be calculated using the following equation:

Description :

B : Sample weight (gram)

Moisture conten (%) = ^{𝐵2−𝐵1} 𝑥 100%

𝐵

B1: Weight (sample + weighing bottle) before drying B2 : Weight (sample + weighing bottle) after drying 2. Protein Content

A total of 0.1 g of sample is weighed and placed in a 30 ml Kjeldahl flask, 1.9 g K2SO4

40 + 40 mg HgO and 2.5 ml H2SO4 are added, the sample is boiled until the liquid is clear (about 1 - 1.5 hours) and then cooled. This clear solution was quantitatively transferred to the distillation apparatus. The Kjeldahl flask is rinsed 5-6 times with water containing 20 ml aquades, then the rinsing water is placed in the condenser with the condenser tip immersed.

Add 20 ml of 40% NaOH solution. The liquid at the end of the condenser was then collected under the condenser with a 125 ml Erlenmeyer containing H3BO3 solution and 3 drops of indicator (a mixture of 0.2% methyl red in alcohol and 0.2% methylene blue in alcohol in a ratio of 2:1). The distillate is titrated with 0.1 N HCl until a red colour change occurs. The blank is determined by the same procedure, but the sample is replaced by aquades. The protein content can be calculated from the formula:

% N = (𝑚𝑙 𝐻𝐶𝑙 𝑠𝑎𝑚𝑝𝑙𝑒− 𝑚𝑙 𝐻𝐶𝑙 𝑏𝑙𝑎𝑛𝑘𝑜)𝑥 𝑁 𝐻𝐶𝑙 𝑥 14,008

𝑥 100%

𝑚𝑔 𝑠𝑎𝑚𝑝𝑒𝑙

% protein = % N x conversion factor Description:

FK (Conversion Factor) = 6,25 for flour and noodles 3. Starch Content

A total of 5 g of sample was placed in a 100 ml erlenmeyer flask. 50 ml of Aquades was added and stirred for 10 minutes. Filter with filter paper. The precipitate was washed with aquades until the filtrate volume was 50 ml. The precipitate was transferred to a conical flask and washed with 200 ml Aquades. Add 20 ml of 25 % HCl and heat for 20 minutes in a water bath with counter-cooling. Cooling, then neutralisation with 45% NaOH pH=7. Dilute to 500 ml with aquades, then filter. Take 50 ml of the filtrate into a 250 ml conical flask and add 25 ml each of Fehling A and Fehling B. The mixture is heated in an oven until a brick-red precipitate is formed, and the precipitate is filtered. Filter paper and sediment are baked for 1-2 hours, cooled in a desiccator for 15 minutes and weighed. The starch content can be calculated from the formula:

Starch content (%) =

0,9 𝑥 ⁵⁰⁰ 𝑥 𝑔𝑙𝑢𝑐𝑜𝑠𝑒 𝑥 100%

50

𝑠𝑎𝑚𝑝𝑙𝑒 𝑤𝑒𝑖𝑔ℎ𝑡

4. Cooking Loss

Determination of cooking loss was done by boiling about 5 g of noodles in 150 water for 3 minutes and then draining the noodles. Then the noodles were dried at 100ºC until the weight was constant, then weighed again. Another noodle of approximately 5 g was measured for moisture content (moisture content data was used to calculate the dry weight of the sample).

Cooking loss (CL) was calculated with the following formula:

Cooking Loss (%) = ^𝑎−𝑏 𝑥 100%

𝑎

Description:

a = Dry weight of sample before boiling b = Dry weight of sample after boiling 5. Rehydration power

Measurement of rehydration power was carried out using the weighing method.

Rehydration power is the ability of noodles to absorb water after gelatinisation. Measurements were made by weighing 5 g of raw noodles as a in gram. Then boiled until fully gelatinised (±

4 minutes). After cooking, then drained and weighed as b in gram. Rehydration power is calculated by the following formula:

Rehydration Power (%) = ^{( 𝑏−𝑎 )} 𝑥 100%

𝑎

6. Elasticity

Elasticity measurements were made using a ruler. The cooked sample is placed on a ruler and measured as the initial length (P1), then pulled until it breaks and measured as the final length (P2). The elasticity is calculated using the following formula:

Elasticity (%) = ^{𝑃1 − 𝑃2} 𝑥 100%

𝑃1

RESULT AND DISCUSSION

A. Raw Material Analysis Result

Raw materials were subjected to chemical analysis such as moisture, ash, starch, protein, crude fibre and ß-carotene. The purpose of raw material analysis is to determine the effect of raw material composition on the product. The results of the analysis of the raw materials for dry pasta are presented in Table 1.

Table 1. Results of Analysis of Dried Noodle Raw Materials Parameter Wheat

Flour

Literature Jackfruit Seed Flour

Literature Carrot Flour

Literature

Moisture Content (%)

7.63 11.97^a 9.76 8.57^b 6.66 8.20^c

Ash Content (%) 2.39 0.72^a 2.46 3.92^b 2.25 4.80^c

Starch Content (%) 61.87 60.33^a 75.20 77.76^b - -

Protein Content (%)

Crude Fibre Content (%)

ß-Karoten Content (%)

10.67 -

-

12.37^a -

-

9.93 -

-

10.17^b -

-

- 7.78

62.15

- 4.88^c

44.92^c

Source : a) Pradipta dan Widya (2015), b) Tulyathan et al (2012), c) Astuti (2004) B. Dry Noodle Product Analysis Results

After the raw materials for making dry noodles have been prepared, the dry noodles are processed based on the specified replacement and ratio. The dry noodles produced will then be tested for chemical properties, such as moisture content, water content, and protein content. In addition, physical analyses such as cooking loss, elasticity, and rehydration power were also conducted on the produced dry noodles. The results of the analysis of the dry noodle products are presented in Table 2.

Table 2. Results of Product Analysis of Dry Noodles Parameter

Treatment Moisture Content

(%)

Protein Content (%)

Starch Content (%)

Cooking Loss (%)

Rehydration Power (%)

Elasticity (%) A1B1 7.53±0.00^a 10.26±0.02^a 62.97±0.03^a 6.16±0.01^a 53.85±0.01^a 7.96±0.00^a A1B2 7.68±0.00^b 10.49±0.02^a 63.09±0.02^b 6.12±0.01^a 53.88±0.00^b 7.97±0.00^b A1B3 7.70±0.00^c 10.67±0.01^a 63.27±0.07^c 6.07±0.01^a 53.99±0.00^c 7.99±0.00^c A2B1 7.71±0.00^c 10.96±0.02^a 63.28±0.02^c 6.26±0.01^a 54.06±0.00^d 8.03±0.01^d A2B2 7.73±0.00^d 11.19±0.02^a 63.47±0.01^d 6.22±0.00^a 54.37±0.01^e 8.09±0.00^e A2B3 7.79±0.00^e 11.37±0.02^a 64.04±0.01^e 6.19±0.00^a 54.98±0.01^f 8.10±0.00^f A3B1 7.81±0.00^f 11.69±0.01^a 64.17±0.02^f 6.36±0.01^a 55.19±0.01^g 8.11±0.00^g A3B2 7.85±0.00^g 11.85±0.02^a 64.58±0.01^g 6.34±0.00^a 55.36±0.01^h 8.14±0.00^h A3B3 7.86±0.00^g 12.03±0.09^a 64.68±0.03^h 6.31±0.01^a 55.65±0.01ⁱ 8.17±0.00ⁱ Description: Numbers followed by different letters in the same column are significantly

different at the 95% confidence level.

Moisture Content

From Table 2, it is known that the more jackfruit seed flour and eggs added, the more the moisture content of the dry noodles increases. This is due to the amylose content of the starch in jackfruit seed flour, which has the ability to absorb water. Similar to Hidayat's (2007)

statement that starch with high amylose content has the ability to absorb water, while the use of eggs in dry noodles will further increase the water content because the protein in eggs can bind water, thus increasing the water content in dry noodles. Similar to the statement of Utiya et al. (2017) that the high protein content in eggs has properties that can bind water, therefore it can increase the ability of dry noodles to absorb water.

Protein Content

Based on Table 2, it is known that the protein content of dry noodles can be increased by increasing the proportion of jackfruit seed flour used in production and decreasing the proportion of regular flour used. This is because jackfruit seed flour has a higher protein content than other flours (12.19%), while wheat flour has 8.90%, so the more jackfruit seed flour that is mixed, the higher the protein content. This is supported by the statement of the Directorate of Nutrition (2014), which confirms that the nutritional value of jackfruit seed flour is higher than that of wheat flour. Jackfruit seed flour contains 9.67% protein, while wheat flour contains 8.90% protein.

The more eggs added to the dry noodles, the higher the protein content. This statement is supported by Winangun (2007), who emphasised that eggs can be used as a stabiliser for dry noodle dough or as a binder for starch molecules, and Astawan (2011), who suggested that the protein quality of dry noodles can be improved by adding eggs, and the resulting dough can be made softer and more resistant to breakage.

Starch Content

From Table 2, it is known that increasing the amount of jackfruit seed flour and decreasing the amount of wheat flour, as well as adding eggs, will increase the starch content of the dried noodles. This is because jackfruit seed flour contains the largest component, starch. Starch in jackfruit seed flour is higher than wheat flour at 75.20% compared to 61.87%

in wheat flour. According to Muchtadi (2010), the difference in starch content in dry noodles is strongly affected by the starch content of the raw materials used. According to Ariani (2017), good flour is made from materials with high starch content.

The higher the egg content, the higher the starch content of the noodles. The texture of the noodles is affected by the starch content, with a high starch content causing the texture of the noodles to be denser and harder. This is in line with Supriyadi (2014) who stated that a high amount of starch makes the texture dense and harder.

Rehydration Power

Based on Table 2, it is known that the higher the proportion of jackfruit seed flour and the lower the flour, the higher the rehydration capacity of dry noodles. Jackfruit seed flour has a higher starch concentration than wheat flour, which is about 75.20%, while the starch content in wheat flour is only about 61.87%. Therefore, the more starch in the noodle material, the more water will be absorbed by the noodles. This is in line with the statement of Biyumna et al. (2017) that the more starch contained in a material, the faster the process of water absorption and starch gelatinisation. However, the rehydrating power, or ability to absorb water, of the ingredients increases with the addition of more eggs. Egg has this effect because its protein absorbs moisture. Research by Utiya et al (2017) is consistent with this, stating that the high protein content of eggs can increase the ability of dry noodles to absorb water, as the protein in eggs can bind water. Eggs also have emulsifying properties that help them bind moisture. In addition, the lecithin in egg yolk has been shown to accelerate the hydration of flour when combined with water.

Cooking Loss

From Table 2 it is known that the cooking loss of dry pasta increases as the ratio of jackfruit seed flour to wheat flour increases. This is due to the reduced gluten content in the dried noodles as a result of the lower proportion of wheat flour. As the dried noodles lose gluten, some of the ingredient particles and solids in the noodles may dissolve in the cooking

noodles have a high cooking shrinkage, or the amount of solids lost when the noodles are prepared for consumption. This is due to the high amylose content of the ingredients. The amylose content of the raw materials affects the strength of the gel structure formed in the noodles, so that less solids are lost from the noodle strands during cooking. Supported by Yuwono & Susanto (2011), it is said that as the amount of gluten in noodles decreases, the starch-protein bond weakens, allowing more amylose to escape from the noodle granules and dissolve in water.

When eggs are added to dry noodles, the noodles absorb less water during cooking.

Eggs are particularly effective because of their high protein content, which also makes them a natural emulsifier that can bind water. In addition, the lecithin in the egg yolk has been shown to maximise the duration of water absorption by flour. This is in line with Biyumna et al. (2017) statement that the more eggs you add, the less you lose when cooking dry noodles. This is because the protein in the egg can retain water, making the noodles more dense. This makes it harder for the starch to come out of the granules and dissolve in the cooking water. As a result, the cooking water remains clear and the cooking loss rate is lower (Utiya et al, 2017).

Elasticity

Based on Table 2, it is known that the elasticity of dry noodles will increase in line with the increase in the proportion of wheat flour and the addition of eggs, and the decrease in the proportion of jackfruit seed flour. This happens because the more wheat flour that is mixed, the higher the gluten content in the noodle dough, gluten plays a role in forming elastic properties that form a matrix so that it causes more elasticity. This is supported by Ubaidillah (2015), who argues that the gluten content in wheat flour affects the elasticity of the noodles.

The elasticity of the noodles is determined by the gluten protein in wheat flour, which has elastic, firm, and stretchable properties. Therefore, gluten plays a very important role in noodle making (Imami, 2006). Meanwhile, the higher addition of egg caused the elasticity value of the noodles to increase. The reason behind this is that egg white can form a good adhesion or strong layer, which can improve the texture of dry noodles. This is supported by the statement of Rosida and Rizki (2013) that the addition of eggs can provide an increase in noodle elasticity because eggs have the potential to form a strong layer or good adhesion to improve the texture of dry noodles. Noodles. This statement reinforces the idea that the addition of eggs can increase the chewiness of the noodles. On the other hand, since egg yolk contains lecithin, an emulsifying agent, it can contribute to the formation of noodle texture and will provide a uniform colour.

Organoleptic Test

The mean value of panellists' liking for the organoleptic of dry noodles can be seen in Table 3.

Table 3. Panelist's Taste, Colour, Flavour, Aroma, and Texture Parameters Dry Noodles

Treatment Colour Flavour Aroma Texture

A1B1 2.96 3.56 3.24 3.16

A1B2 3.08 2.6 3.2 3

A1B3 3.52 3.44 3.40 3.48

A2B1 3.24 3.16 3.24 3.16

A2B2 3.28 2.52 3.28 3

A2B3 3.48 3.4 3.16 3.28

A3B1 2.56 2.84 3.12 2.96

A3B2 2.36 2.72 2.84 2.76

A3B3 2.4 2.32 3.12 2.56

Description : A1 = 90:5:5 , A2 = 80:15:5, A3 = 70:25:5, B1 = 5%, B2 = 10%, B3 = 15%

Colour

In the hedonic test conducted on the dry noodles with different proportions of wheat flour, carrot flour, jackfruit seed flour and egg addition, the results are recorded in Table 3.

From these results, the colour scores of the noodles ranged from 2.36 to 3.52, which were interpreted as "normal" to "liked" by the panellists. The analysis of variance showed that the proportion of wheat flour, jackfruit seed flour, carrot flour and egg addition had a significant effect on the liking of the noodle colour as rated by the panellists at the 5% level of significance.

Flavour

In the hedonic test of dry noodles with varying proportions of wheat flour, carrot flour, jackfruit seed flour and egg addition, the test results are recorded in Table 3. The colour scores of the noodles ranged from 2.32 to 3.56, with panellists interpreting them as "normal" to "liked".

Analysis of variance at the 5% test level indicated that the wheat flour, jackfruit seed flour, carrot flour and egg addition treatments significantly affected the panellists' taste preference for the dry noodles.

Aroma

In the hedonic test of the dry noodles with varying proportions of wheat flour, jackfruit seed flour, carrot flour and egg addition, the test results are recorded in Table 3. The colour scores of the noodles ranged from 2.84 to 3.4, with panellists interpreting them as "normal" to

"like". However, the analysis of variance at the 5% test level showed that the treatment of carrot flour, wheat flour, jackfruit seed flour and egg addition did not significantly affect the panellists' flavour liking of the dry noodles.

Texture

The results of the hedonic test are shown in Table 3. which shows that the colour score of the dry noodles was in the range of 2.56 to 3.48 (from fair to good) in the variation of the proportion of wheat flour, carrot flour, jackfruit seed flour, and egg addition. In addition, the results of variance analysis at the 5% test level showed that the proportion treatment affected the panellists' taste preference for the dry noodles.

CONCLUSION

In the results of variance analysis, it can be seen that the variation in the proportion of wheat flour, carrot flour, jackfruit seed flour, and egg addition has a significant effect on the moisture content, starch content, rehydration power, and elasticity of the samples, but has no significant effect on ash content, protein content, cooking loss of dry noodles.

The best treatment results according to chemical, physical and organoleptic parameters are dry noodles with the proportion of wheat flour: jackfruit seed flour: carrot flour, namely 90:

5: 5 with the addition of 15% egg, the results obtained were moisture content 7. 70%, ash content 2.33%, protein content 10.67%, starch content 64.17%, amylose content 24.28%, rehydration 55.65%, cooking loss 6.07%, elasticity 8.17%, colour 3.52 ( like), flavour 3.44 ( like), aroma 3.40 ( like) and texture 3.48 ( like).

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