Open AccessCharacterization of Dried Noodles From Local Durian (Durio zibethinus L.) Seed Flour
Author(s) -
Ade Heri Mulyati,
Diana Widiastuti
Publication year - 2019
Publication title -
international journal of recent technology and engineering
Language(s) - English
Resource type - Journals
ISSN - 2277-3878
DOI - 10.35940/ijrte.b1019.0782s719
Subject(s) - food science , wheat flour , organoleptic , national standard , raw material , chemistry , mathematics , organic chemistry
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.