Characteristic of Mocaf Noodles with Sago Flour Substitution (Metroxylon sago) and Addition of Latoh (Caulerpa lentillifera)

Sri Budi Wahjuningsih, - Haslina, Novizar Nazir, Mita Nurul Azkia, Agus Triputranto

Abstract


Food can fulfill both functional needs that are beneficial for health and nutritional requirements. Using mocaf (modified cassava flour) has been studied to produce food-processed products with good sensory characteristics, such as dry noodles. Latoh, which is rich in phenolic content and antioxidant activity, can further enhance the functional properties of noodles in addition to serving as a binder. Additionally, the addition of sago starch can improve the texture of the noodles and serve as a source of dietary fiber. This study aimed to study the nutritional value and functional properties of mocaf noodles by adding sago starch and latoh. There were six formula with varying percentages of mocaf flour, including sago with a ratio of 60%:10% (M1), 50%:20% (M2), 40%:30% (M3), 30%:40% (M4), 20%:40% (M5), and 10%:60% (M6), each formula containing 2% latoh flour. The result showed that mocaf noodle contained ash content about 1.32-1,32%, protein content 3.9-4.37%, fat content 0.41-0.67%, carbohydrate content 82.39-83.43% and total calories 339-343 kcal/100g noodles. Formula M3 had higher antioxidant activity (6.6%) and total dietary fiber content (11,54%) compared to other samples. The resistant starch content of noodles ranged from 8.7-12.64% with starch digestibility ranging from 27.27-61.05%. In conclusion, incorporating 30% sago starch, 40% mocaf, and 2% latoh flour in a formula has been found to increase dietary fiber and decrease starch digestibility. This suggests that the formula has the potential to be developed as a functional food.

Keywords


Noodle; mocaf; sago; Latoh; substitution

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DOI: http://dx.doi.org/10.18517/ijaseit.13.2.18205

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