Open AccessEffect of Formulation Technology on Characteristics and Prices of Cassava Instant Noodles Seasoning Gluten Free
Author(s) -
Heny Herawati,
Elmi Kamsiati,
Muchamad Bachtiar
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/519/1/012038
Subject(s) - instant , seasoning , food science , raw material , gluten , mathematics , gluten free , recipe , chemistry , organic chemistry
The level of dependence of Indonesian people on noodles from raw materials is very high and is increasing. One potential to reduce the level of dependence of Indonesian people on flour products is by processing and optimizing the local resource base in the form of cassava as a raw material for making gluten free noodles. To increase the added value of the gluten free cassava noodle product by processing it into an instant noodle package in which seasoning flour is added. The purpose of this research activity is to influence the formulation on chemical characteristics, organoleptics and prices of instant gluten free instant noodles with raw cassava flour. The study design used a completely randomized design and was carried out using two replications. The analysis results were processed using SPSS 2.1 software. Whereas the price calculation is based on the results of the practical calculation of the concentration of the use of formula and is calculated manually. The four instant gluten free cassava seasoning powder formulas showed significantly different results with a significant level of 95% for the parameters of water content, ash, protein, and carbohydrate. The seasoning flour for formula D has the highest levels of NaCl compared to other formulas. While the lowest levels of NaCl are found in formula B, which is 45.25%. Based on the results of the analysis of the cost calculation for the making of seasoning flour for gluten free instant cassava products, formula B has the smallest value of processing costs.