Fresh Noodle with Sweet Potatoes Substitution as Diversification Food
Fauziah Rabawaty Rahayu, Ellis Endang Nikmawati, Ai Mahmudatussa-adah*
Universitas Pendidikan Indonesia
Abstract
Abstract. Diversification of food processing based on Local Resources continues to be sustainable. Sweet potato is one of the local food commodities with quite high productivity but its utilization is still limited. Noodles can be said to be the 2nd staple food after rice. Noodles are generally made from flour. Purple sweet potato is very potential to be used as a substitute material in making noodles, because the carbohydrate, fiber, and antioxidant content are quite high. The purpose of this research was to develop wet noodle products with substitute purple sweet potato flour with a concentration of 20%, 30% and 40% and purple sweet potato puree with concentrations of 40%, 50%, and 60%. The method used in this research is experimental research complete random design 2 repetitions. The results showed that the best formulation of purple sweet potato flour substitution was 20% concentration with preference level more than 62%. The best formulation of puree purple sweet potato substitution was 50% concentration with product preference level more than 82%. So it can be concluded that the fresh noodles with puree of purple sweet potato substitution were more acceptable than substitution with flour of purple sweet potato.
Keywords: fresh noodle, Ipomoea batatas L, purple sweet potato
Topic: Basic Science in Engineering Education