The Effect of Proportions of Sago Flour (Metroxylon spp.) and Gembili Flour (Discorea esculentra) with the Addition of Glycerol Monostearate on the Characteristics of Wet Noodles

Abstract

This study aims to determine the effect of the proportions of sago flour and gembili flour on the physicochemical and organoleptic characteristics of wet noodles. The study was conducted using a completely randomized design (CRD) which combined two factors, where factor I was the proportion of sago flour and gembili flour which consisted of three levels (A1(80:20), A2(70:30), A3(60:40) )) and factor II was the concentration of glycerol monostearate consisting of three levels (B1(1%), B2(3%), B3(4.5%)) each treatment was repeated 2 times. Treatments that have a significant effect are tested further using the DMRT test. The results showed that the best treatment was the proportion of sago flour and gembili flour (80:20) and 4.5% glycerol monostearate concentration resulting in wet noodles with the criteria of 27.18% moisture content, 0.92% ash content, 11.39% fat content , protein content 4.86%, carbohydrates by difference 55.59%, starch content 39.74%, dietary fiber content 3.57%, cooking loss 12.46%, elasticity 23.66, rehydration power 33.56, and organoleptic test for taste 4.08, aroma 3.40, color 4.20, and texture 4.16.