Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution

Shanti Fitriani, Yusmarini Yusmarini, Emma Riftyan, Yossie Kharisma Dewi, Ririn Puji Lestari, Tiyah Fadhilah

Abstract


Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determine the effect of the ratio of starch (sago and sweet potato respectively) to mung bean flour on the physicochemical properties of wet noodles, as well as to obtain the best wet noodle formulation. The research was conducted experimentally using a completely randomized design with ten treatments and four replicates. The treatments involved varying ratios of starch to mung bean flour for sago starch-based noodles (SP1: 100:0, SP2: 80:20, SP3: 70:30, SP4: 60:40, SP5: 50:50) and sweet potato starch-based noodles (JP1: 100:0, JP2: 80:20, JP3: 70:30, JP4: 60:40, JP5: 50:50). Parameters measured for the starches included water holding capacity (WHC), swelling power, and solubility. Wet noodle parameters included moisture, ash, and protein content, elongation, water absorption, and sensory characteristics (color, aroma, taste, chewiness, and overall preference). Data were analyzed statistically using ANOVA and further evaluated with DMRT at a 5% significance level. Results showed that different ratios of sago or sweet potato starch and mung bean flour significantly affected all observed parameters. Among the treatments, JP4 (60:40) received the highest hedonic scores, indicating panelists’ preference for all sensory attributes, including color, aroma, taste, chewiness, and overall acceptability. This study demonstrates the potential of using sago starch and sweet potato starch with mung bean flour substitution to develop wet noodles that meet both sensory and nutritional quality standards.


Keywords


sago starch; sweet potato starch; mung bean flour; amylose; amylopectin

Full Text:

PDF

References


Agustia, F. C., Y. P. Subardjo, and A. Sitasari. 2016. Formulation and characterization of high-protein gluten-free noodles made from sago starch substituted with legume flour. Journal of Nutrition and Food. 11(3): 183–190.

Ali, A. and D. Ayu. 2009. Substitution of wheat flour with sweet potato starch (Ipomoea batatas L.) in dry noodle making. Sago. 8(1). 1–4.

Ali, A., Wani, T. A., Wani, I. A., and Masoodi, F. A. (2016). Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate. Journal of the Saudi Society of Agricultural Sciences 15(1), 75–82.

Anwar, C., Irhami, and M. Kemalawaty. 2018. Characterization of physicochemical properties of sweet potato starch by examining varietal types. Journal of Technology. 12(2): 1–8.

Central Bureau of Statistics. 2022. Imports of Wheat and Meslin Seeds by Main Origin, 2017-2021. Central Bureau of Statistics Indonesia. Jakarta.

National Standardization Agency. 2015. SNI 2987-2015. Wet noodles. Indonesian National Standard. Jakarta.

Canti, M., I. Fransiska, and D. Lestari. 2020. Characteristics of dry noodles substitution of wheat flour with yellow pumpkin flour and tuna fish meal. Journal of Food Technology Applications. 9(4):181–187.

Darmawan, M. R., P. Andreas, B. Jos, and S. Sumardino. 2013. Modification of cassava by fermentation using Lactobacillus casei starter for food products. Journal of Chemical and Industrial Technology. 2(4): 137–145.

Directorate General of Plantations. 2022. National Leading Plantation Statistics 2020-2022. Ministry of Agriculture. Jakarta.

Effendi, Z., F. E. D. Surawan, and Y. Sulastri. 2016. Physical properties of wet noodles based on potato and tapioca composite flour. Journal of Agroindustry. 6(2): 57–64.

Herawati, D. 2010. Modifying Sago Starch with Heat Moisture Treatment (HMT) Technique and Its Application in Improving Vermicelli Quality. Thesis. Bogor Agricultural University. Bogor.

Sincere, N. 2020. Characteristics of Tapioca Wet Noodles with the Addition of Fence Bean (Phaseolus lunatus). Thesis. University of Riau. Pekanbaru.

Jading, A. E. Tethool, P. Payung, and S. Gultom. 2011. Physicochemical characteristics of fluidized dried sago starch using a solar-powered cross-flow fluidized bed dryer and biomass. Journal of Reactors. 13(3): 155–164.

Jayati, R. D., Sepriyaningsih, and S. Agustina. 2018. Comparison of shelf life and organoleptic test of wet noodles from various natural ingredients. Journal of Biosilampari: Journal of Biology. 1(1): 10–20.

Jumanah, Maryanto, and W. S. Windarti. 2017. Characteristics of vermicelli's physical, chemical, and sensory properties made from canna composite flour (Canna edulis) and mung beans (Vigna radiata). Journal of Agrotechnology. 11(2): 128-138.

Kusnandar, F. 2017. Food Chemistry Macro Components. Dian People. Jakarta.

Kusnandar, F., H. P. Hastuti, and E. Syamsir. 2015. Sago-resistant starch resulting from acid hydrolysis and autoclaving-cooling processes. Journal of Food Technology and Industry. 26(1): 52–62.

Lala, H.F., B. Susilo, N. Komar. 2013. Test the characteristics of instant noodles made from wheat flour with mocaf substitution. Journal of Tropical Commodity Bioprocesses. 1(2). 11–20

Lee, H. L. and B. Yoo. 2011. Effect of hydroxypropylation on physical and rheological properties of sweet potato starch. LWT-Food Science and Technology. 44(1): 20–34.

Lestari, E., M. Kiptiah, and A. Apifah. 2017. Characterization of mung bean flour and optimization of adding mung bean flour as a substitute for wheat flour in making bingka cakes. Journal of Agro-Industrial Technology. 4(1): 20–34.

Mahmud, M. K., Hermana, Nazzarina, Marudut, N. A. Zulfianto, Muhayatun, A.B. Jahari, D. Permeasih, D. Santi, Y. Permanasari, U. Fahmida, A. Sulaeman, N. Andarwulan, Atmarita, Almasyhuri, N. Nurjanah, N. Ikka, G. Sianturi, E. Prihastono, and L. Marlina. 2018. Table of Indonesian Food Composition 2017. Ministry of Health of the Republic of Indonesia. Jakarta.

Mandei, J. H. 2016. Modified sago starch with heat moisture treatment is used as a substitute for making dry noodles. Journal of Industrial Technology Research. 8(1): 57–72.

Mir, S. A., &; Bosco, S. J. D. (2013). Effect of soaking temperature on physical and functional properties of parboiled rice cultivars grown in temperate region of India. Food and Nutrition Sciences. 4: 282–288.

Muchlisyiyah, J., H. S. Prasmita, T. Estiasih, R. A. Laeliocattleya, and R. Palupi. 2016. Functional properties of pregelatinized red glutinous rice flour. Journal of Agricultural Technology. 17(3): 195–202.

Mulyadi, A. F., S. Wijana, I. A. Dewi, and W. I. Putri. 2014. Organoleptic characteristics of yellow sweet potato (Ipomoea batatas) dry noodle products (study of egg addition and CMC). Journal of Agricultural Technology. 15(1): 25–36.

Murdiati, A., S. Anggrahini, Supriyanto, and A. Alim. 2015. Increased protein content of wet noodles from tapioca with substitution of white sword koro flour (Canavalia ensiformis L.). Agritech. 35(3): 251–260.

Ntau, L., Sumual, M. F., &; Assa, J. R. (2017). The effect of fermentation of Lactobacillus casei on the physical properties of sweet corn flour (Zea mays saccharate Sturt). Journal of Food Science and Technology. 5(2), 11-19.

Pinem, M. F., Yusmarini, and U. Pato. 2017. Modification of sago starch by utilizing Lactobacillus plantarum 1 isolated from the sago starch processing industry. JOM Faperta. 4(1):1–12.

Purwani, E.Y., Widaningrum, II. Setiyanto, E. Savitri, and R. Thahir. 2006. Sago Noodle Processing Technology. Center for Agricultural Post-Harvest Research and Development. Agricultural Research and Development Agency. Bogor.

Purwasih, R. 2021. Food Analysis. Polsub Press. Subang.

Rahman, S. M. A. 2018. Chemical composition and some functional properties of flour and isolated protein from mung bean seeds (Vigna radiate) cultivated in Iraq. Iraqi Journal of Agricultural Science. 49(3): 418–425.

Sari, A. R. and Z. D. Siqhny. 2022. Texture profile, rehydration power, cooking loss, dry noodles, yellow pumpkin paste substitution, and natural dyes. Journal of Agritechno. 15(2): 92–102.

Situmorang, C., D. P. Swamilaksita, and N. Anugrah. 2017. Mung bean flour and soybean flour are substituted in the manufacture of high-fiber and high-protein bean flakes as a healthy breakfast. Esa Unggul University. 1–9.

Sudarmadji, S., B. Haryono, and Suhardi. 1997. Analytical Procedures for Food and Agriculture. Liberty. Yogyakarta.

Syriac. 2018. Making Uwi Tuber Instant Noodles (Diocara alata) with CMC (Carboxymethyl cellulose). Thesis. Pangkep State Agricultural Polytechnic. Pangkajene and Islands.

Setyaningsih, D., A. Apriyantono, and M. P. Sari. 2010. Sensory Analysis for Food and Agro-Industry. IPB Press. Bogor.

Sipayung, E. N., N. Herawati, and Rahmayuni. 2014. Potential of purple sweet potato flour (Ipomoea batatas l.), tempeh flour, and reborn shrimp flour in cookie making. Online Journal of Agricultural Students. 1(1): 1–8.

Skylas, D. J., M. P. Molloy, R. D. Willows, H. Salman, C. L. Blanchard, and K. J. Quali. 2018. Effect of processing on mungbean (Vigna radiata) flour nutritional properties and protein composition. Journal of Agricultural Sciences. 10(11): 16–28.

Teja, A. W., I. Sindi, A. Ayucira, and E. K. L. Setiawan. 2008. Characteristics of sago starch by acetylation and cross-linking modification methods. Indonesian Journal of Chemical Engineering. 7(3): 836-843.

Triwitono, P., Y. Marsono, A. Murdiati, and D. W. Marseno. 2017. Isolation and characterization of the properties of mung bean starch (Vigna radiata L.) of several local Indonesian varieties. Agritech. 37(2): 192–198.

Vandeputte, G. E. and J. A. Delcour. 2004. From sucrose to starch granule to starch physical behavior: a focus on rice starch. Carbohydrate Polymers. 58(3): 245–266.

Waluyo, Y. Pranoto, Sardjonon, and Y. Marsono. 2021. Improvement of resistant starch and characteristics of kidney bean flour (Phaseolus vulgaris L.) pratanak combination method of steaming, microwave oven, autoclave and cooling. Journal of Nutrition. 23(1): 32–43.

Wijaya, A. A. A. 2010. Study of Instant Corn Noodle Development with Oven Drying Technique. Thesis. Bogor Agricultural University. Bogor.

Yuliansar, Ridwan, and Hermawati. 2020. Characterization of white, orange, and purple sweet potato starches. Scientists. 1(2): 1–13.

Zayas, J. F. 1997. Functional of Proteins in Food. Springer-Verlag. Berlin.




DOI: http://dx.doi.org/10.33512/fsj.v6i2.24579

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.