DOI : https://doi.org/10.18517/ijaseit.14.3.19599

Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain

Sri Budi Wahjuningsih (1), Mita Nurul Azkia (2), Zulhaq Dahri Siqhny (3), Lutfi Purwitasari (4), Ridha Indri Oktaviani (5), Novizar Nazir (6)
(1) Department of Agricultural Products Technology, Faculty of Agricultural Technology, Semarang University, Semarang, Indonesia
(2) Department of Agricultural Products Technology, Faculty of Agricultural Technology, Semarang University, Semarang, Indonesia
(3) Department of Agricultural Products Technology, Faculty of Agricultural Technology, Semarang University, Semarang, Indonesia
(4) Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
(5) Planning and Evaluation Subdivision, Semarang Agriculture Office, Semarang, Indonesia
(6) Faculty of Agricultural Technology, Universitas Andalas, Limau Manis, Padang, Indonesia
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How to cite (IJASEIT) :
Wahjuningsih, Sri Budi, et al. “Formulation and Quality Study of Mocaf Substitute Noodles With the Addition of Multigrain”. International Journal on Advanced Science, Engineering and Information Technology, vol. 14, no. 3, June 2024, pp. 967-75, doi:10.18517/ijaseit.14.3.19599.
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This study aimed to determine the optimum formula and the characteristics of mocaf and multigrain (sorghum, kidney beans, mung beans) based noodle products. A design expert determined the optimum formula for the noodles. The noodles were tested for their gelatinization profile and tensile elongation profiles, protein content, and sensory evaluation using descriptive and preference tests to determine the optimum formula. The optimum formula was then compared to the noodle with the highest protein content for its nutrient, color, cooking properties, energy, fiber, and mineral content. The different formulas of multigrain noodles significantly affected the gelatinization and tensile elongation profiles. The higher content of mung beans and kidney beans increased the protein content. Multigrain noodles were accepted by consumers. The optimum formula for the multigrain noodle was 0% sorghum, 6.14% kidney beans, and 8.86% mung beans. Noodles with the highest protein content contained carbohydrates (83-84%), protein (7-8%), moisture content (6-8%), fat (0.3-0.5%), and ash (1-1.2%). The total energy of the noodles was about 365-372 Kcal/100g, while the energy from fat was about 2.75-4.46 Kcal/100g. These noodles contained high dietary fiber, consisting of 1.33-4.09% of soluble dietary fiber and 7.1-9.78% of insoluble dietary fiber. They had color and cooking properties comparable to other noodles that existed. The major minerals found in the noodles were potassium and sodium, followed by magnesium, calcium, iron, and zinc, respectively.

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