Characterization of Dried Noodles From Local Durian (Durio zibethinus L.) Seed Flour
Ade Heri Mulyati1, Diana Widiastuti2, Qoriatun Najmulhasanah3
1Ade Heri Mulyati, Department of Chemistry, Faculty of Mathematics and Natural Science, Pakuan University, Indonesia.
2Diana Widiastuti, Department of Chemistry, Faculty of Mathematics and Natural Science, Pakuan University, Indonesia.
3Qoriatun Najmulhasanah, Department of Chemistry, Faculty of Mathematics and Natural Science, Pakuan University, Indonesia.
Manuscript received on 02 August 2019 | Revised Manuscript received on 25 August 2019 | Manuscript Published on 05 September 2019 | PP: 90-93 | Volume-8 Issue-2S7 July 2019 | Retrieval Number: B10190782S719/2019©BEIESP | DOI: 10.35940/ijrte.B1019.0782S719
Open Access | Editorial and Publishing Policies | Cite | Mendeley | Indexing and Abstracting
© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Durian seed flour contains nutritional chemical compound for consumption, especially carbohydrate and minerals that can be used as a substitution of wheat flour in various food products. Food diversification was conducted by utilizing natural resources through various steps such as processing durian seed flour as wheat flour replacement that fulfills the requirements of SNI (Standard Nasional Indonesia/ Indonesia National Standard) of wheat flour. The aim of this study was to utilize durian seed flour as a substitute for wheat flour in the manufacture of dry noodles. As a result, the durian seed flour can be used as an alternative raw material in various high nutritional food products and can help support food security. The results showed that durian seed flour contains 10.78% water, 4.45% ash, 8.97% protein, 0.52% fat, and 75.28% carbohydrate. Dry noodles made from durian seed flour based on organoleptic test results from panelists contained 2.46% water, 1.51% ash, 8.86% protein, 35.80% fat, and 51.37% carbohydrate. In Conclusion that the durian seed flour characteristics fulfill the SNI requirement of wheat flour and can be used as raw material for various food products such as dry noodles.
Keywords: Dry Noodle, Durian Seed Flour, Substitution, Wheat Flour.
Scope of the Article: Bio-Science and Bio-Technology