Utilization of gadung flour as a Basic Material for Making Instant Noodles with the Addition of Soybean Flour as a Source of Protein
A.Khairun(a*), Abu Bakar Tawali(b), Meta Mahendratta(b), Nurpratiwi R.(c), M.Darmawan(d)

(a)Department of Agriculture Technology, Faculty of Agriculture, Gorontalo University
*andikhairunmutia[at]gmail.com
(b)Department of Agriculture Technology, Faculty of Agriculture, Hasanuddin University
(c)Departement of Agriculture Technology, Faculty of Agriculture, Ichsan Gorontalo University
(d)Department Agrotechnology, Faculty of Agriculture, Ichsan Gorontalo University


Abstract

Indonesia is a country that has a high level of consumption of wheat flour-based food products, but does not yet have the ability to produce national wheat flour to meet total demand so that the government relies heavily on wheat from abroad. One of the products made from flour wheat flour is instant noodles. Dependence on wheat flour can be reduced by utilizing local foodstuffs that come from Indonesia. One of the local ingredients that can be used as a substitute for wheat flour is the gadung tuber. Gadung tuber is one of the tubers that are widely available and grows wild in Gorontalo Province. This tuber also has no season for its growing period.
This study aims to produce food products in the form of instant noodles which have high nutritional content and are accepted by consumers. Formulas made with adding several other sources of nutrition to obtain instant noodle products with value high nutrition. This study was designed using a completely randomized design with the treatment of gadung tubers, namely A1 = 240 gr of gadung tuber flour + 10 gr of soybean flour, A2 = 230 gr of gadung tuber flour + 20 gr of soybean flour, A3 = 220 gr of gadung tuber flour + 30 gr. soy flour and A4 = 210 gr gadung tuber flour + 40 gr soybean flour, each treatment was repeated 3 times. The results showed that instant noodles with A4 treatment with 210 grams of gadung tuber flour and 40 grams of soybean flour had the best characteristics with water content of 10.54%, protein content of 9.14%, ash content of 0.37%, carbohydrate content of 68, 15% and HCn at 7.6 ppm.

Keywords: gadung flour, instan noodle, soybean flour, HCn

Topic: Genetically Modified Foods, Food Safety, and Product Development

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