The Effect of Stabilizers Type and the Comparison of Wheat Flour
with Orange Sweet Potato Flour on Dry Noodles Quality
Mimi Nurminah
1,2
and Rona J. Nainggolan
1
1
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara
2
Centre for Tuber and Roots Crop Study, Faculty of Agriculture, Universitas Sumatera Utara
Keywords: noodles, stabilizers, wheat flour, orange sweet flour
Abstract: Indonesia spend much money to import wheat flour from abroad to make noodles. Based on this we are
interested in applying orange sweet potato to substitute wheat flour for making noodles. The purposes of
this research were to find out how much orange sweet potato was able to substitute wheat flour to making
noodles, to increase using local commodity and increase added value. This research deals two treatments the
type of stabilizers and the ratio of composite flour (orange sweet potato and wheat flour). The orange sweet
potato flour can substitute wheat flour about 20-30%.
1 INTRODUCTION
The popularity of noodles as food for the people in
Indonesia is an opportunity to establish a small,
medium or large scale industries. The problem in
noodles industry was wheat flour that Indonesia
must import from other countries. If we want to
reduce dependence on imports of wheat flour and
reduce noodles production costs, the use of wheat
flour can be reduced by using other flour derived
from domestic production. Substitution of wheat
flour with local ingredients is expected to ensure the
sustainability of noodles production, while
empowering the potential of local resources and
realizing national food security. The use of tubers in
Indonesia is currently low, this can be seen from the
consumption pattern of the general public, where
the processing is only in a simple form, such as
boiled yams and fried yams, meanwhile for
industrial scale, tubers can be developed for flour
and chips. Utilization of tuber can be develop again
into a variety of processed and interesting product
like bakery, noodles and cookies, tubers like sweet
potato that contain high nutrients, like betacarotene.
With the use of raw materials originating from
tubers like sweet potato, we hope the farmers will be
more interested to plant tubers, because the market is
very open and sustainability to be marketed to
processing industries like noodles and pastry factory.
Today, food products are generally wheat flour
based ingredient that contains gluten. Kusumayanti
(2011) stated that gluten was a contributor toward
the complain of diarrhea, movement and emotion
hyperactivity and sleep disorder. Production noodles
from non wheat flour (does not contain glutein)
requires a modification process, like gelatinization
process (Astawan, 2004). Variety of sweet potato
consist white or pale yellow flesh taste sweet
compared to red meat, pink, pink and orange
(Aguoru et al, 2015). Sweet potatoes are the first
rank (super food) in nutrition among vegetables
(Milind and Monica, 2015) and great potential as a
source of antioxidants as well as bitter taste (Miguel,
2011). The purposes of this research were to find out
how much orange sweet potato was able to
substitute wheat flour to making noodles, to increase
using local commodity and increase added value.
This research deals two treatments, the type of
stabilizers and the ratio of composite flour (orange
sweet potato and wheat flour).
2 MATERIAL AND METHOD
This research was conducted at Analisa Kimia
Bahan Pangan Laboratory, University of Sumatera
Utara. Orange sweet potatoes were originated from
farmer at District Saribudolok, Simalungun,
Indonesia Regency. The process of making of
116
Nurminah, M. and Nainggolan, R.
The Effect of Stabilizers Type and the Compar ison of Wheat Flour with Orange Sweet Potato Flour on Dry Noodles Quality.
DOI: 10.5220/0008526401160119
In Proceedings of the International Conference on Natural Resources and Technology (ICONART 2019), pages 116-119
ISBN: 978-989-758-404-6
Copyright
c
2019 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
orange sweet potato flour ithrough: the sweet potato
was peeled with 0.2 cm thick sliced knife, placed in
a baking sheet and dried in an oven with temperature
50
o
C about 24 hours, then milled and sifted with 80
mesh sieve. The making of noodles: Mixed sweeat
and orange sweet potato flour with formulation
10%:90%; 20%:80%; 30%:70%, 40:60% and
50%:50% with total treatment about 100 gr. Mixed 5
treatment with 4 stabilizer (non stabilizer, arab gum,
CMC, and Tween 20). Added salt (0,2 %), egg
(14%), and Na
2
CO
3
. Kneaded about 15 minutes,
made sheet shape and made noodles using ampia
machine, steamed at temperature 100
o
C about 12
minutes and dried in the oven at 50
o
C about 24
hours. Analysis consists of moisture content analysis
by using oven method (AOAC, 1995), ash content
using dry ashing method (), organoleptic test (7).
The data analysis using a randomized design were
analyzed using SPSS version 22 for windows. The
results reported in all tables are average of triplicate
observation subjected to one-way analysis of
variance (ANNOVA). Different among the ranges of
the properties were determinate using the method of
Least Significant Differences (LSD) tests at 95%
confidence level (P<0.01). The best treatment was
then compared with the control treatment T-test De
Garmo was used in determining the best treatment
method.
3 RESULTS AND DISCUSSIONS
3.1 Moisture Content
We can see from table 1 and table 2, the composite
flour and stabilizers had no significant difference in
the moisture content. Dry noodles had moisture
content about 2%. The moisture content of our dry
noodles about 2 %, meanwhile SNI (Standard
Nasional Indonesia/Indonesia National Standard)
(SNI 01-3551-2000) about 4% for instant noodles
from non wheat flour and about 8% from wheat
flour. SNI for dry noodles (SNI 01-2974-1999), for
moisture content about 8% (quality number 1) and
about 10% (quality number 2). The dry noodle had
lower moisture content than SNI. Moisture content
affects the shelf life of food. The lower moisture
content, the longer storability. The higher of
moisture content, the more damaged easily, because
microbes can grow easily in food. The heating
causes the particles to become more porous, thus
increasing the ability to absorb water after drying,
which in turn can increase the moisture content
contained in the material (Pangastuti et al, 2013).
Moisture content in dry noodles was influenced by
orange sweet potato flour of moisture content. This
was because the increase of the moisture content
took place linearly with the increase of PFSP flour
amount (Srivastava et al, 2012).
Table 1: The effect composite flour (orange sweet flour
and wheat flour) on the moisture content of noodle.
Sample
(orange sweet potato:wheat flour)
Moisture Content
T1 (10%:90%)
2.023
T2 (20%:80%)
2.138
T3 (30%:70%)
2.188
T4 (40%:60%)
2.200
T5 (50%:50%)
2.207
Table 2: The effect stabilizers on the moisture content of
noodle.
Stabilizers
Moisture Content
P = Non-stabilizers
2.040
P = Gum Arab
1.941
P = CMC
2.065
P = Tween 20
2.469
Figure 1: The Effect of composite flour (orange sweet
potato flour and wheat flour) on moisture content.
The heating causes the particles to become more
porous, thus increasing the ability to absorb water
after drying, which in turn can increase the moisture
content contained in the material (Pangastuti et al,
2013).
3.2 Ash Content
We can see from table 3 composite flour had
significant difference in the ash content at the level 5
%, but there was no significant difference on
stabilizer. Table 3 showed that ash content about 1-
2%. There was an increase in ash content with the
increasing number of orange sweet potato flour.
Orange sweet potato have carotene which is almost
equal to carrots and high vitamin and high mineral.
2.023
2.138
2.188
2.200
2.207
1.900
1.950
2.000
2.050
2.100
2.150
2.200
2.250
T1 = 10%T2 = 20%T3 = 30%T4 = 40% T5 =50%
Moisture
Content (%)
Composite Flour
The Effect of Stabilizers Type and the Comparison of Wheat Flour with Orange Sweet Potato Flour on Dry Noodles Quality
117
Lingga (1984) stated that sweet potato consists
vitamin A, ascorbic acid, fosfor, Ferrum and
calcium. This dry noodles from orange sweet potato
flour had an advantage that can be sold, which is
having high carotene and mineral.
Table 3: The effect composite flour (orange sweet flour
and wheat flour) on ash content of noodle.
Sample
(orange sweet potato:wheat flour)
Ash Content
T1 (10%:90%)
1.564 a
T2 (20%:80%)
1.978 ab
T3 (30%:70%)
2.172 ab
T4 (40%:60%)
2.720 a
T5 (50%:50%)
2.580 ab
Figure 2: The Effect of composite flour (orange sweet
potato flour and wheat flour) on ash content.
3.3 Taste Value
Table 4 showed an organoleptic taste test about 2-3
(rather like it). K2 (orange sweet potato flour 20%
and sweat flour 80%) had higher content of taste. It
showed that addition of orange sweet flour could is
accepted by the panelist
Table 4: The effect composite flour (orange sweet flour
and wheat flour) on taste value of noodle.
Sample
(orange sweet potato:wheat flour)
Taste
Value
T1 (10%:90%)
3.280
T2 (20%:80%)
3.070
T3 (30%:70%)
2.846
T4 (40%:60%)
2.840
T5 (50%:50%)
2.615
3.4 Colour Value
Table 5 showed that there is a decrease in colour
with decreasing amount of orange sweet potato
flour. This may be due to the brown colour produced
dark and tends to involve fewer panelists. This dark
colour is caused because orange sweet potato flour
had a process of starch hydrolysis so that the starch
decreases and turns into reducing sugar (Utomo dan
Antarlina, 2002).
Table 6 showed that the highest colour was
Tween 20 about 3. It showed that Tween 20 could
maintain the colour of dry noodles. Tween 20 (PEG-
20 dehydrate monolaurate sorbt) was a type of
stabilizer or nonionic surfactant from sorbitol.
Polysorbate can use for food, cosmetic and
formation.
The heating causes the particles to become more
porous, thus increasing the ability to absorb water
after drying, which in turn can increase the moisture
content contained in the material (Pangastuti et al,
2013). Betacarotene is increasing with the increasing
number of orange sweet potato flour added in
making noodles. Orange sweet potato flour has
caroteneid pigments which are yellow, red, and
orange pigments that serve as precursors of vitamin
A and antioxidants (Wahyuni and Widjanarko,
2015).
Table 5: The effect composite flour (orange sweet flour
and wheat flour) on color value of noodle.
Sample
(orange sweet potato:wheat flour)
Color Value
T1 (10%:90%)
2.910ab
T2 (20%:80%)
3.222a
T3 (30%:70%)
2.886ab
T4 (40%:60%)
2.633ab
T5 (50%:50%)
2.445b
Figure 3: The Effect of composite flour (orange sweet
potato flour and wheat flour) on color value of noodles.
Table 5: The effect of stabilizers on the color value of
noodle.
Stabilizers
Color Value
P = Non-stabilizers
2.234
P = Gum Arab
2.889
P = CMC
2.992
P = Tween 20
3.163
1.564
1.978
2.172
2.720
3.020
0
500
1.000
1.500
2.000
2.500
3.000
3.500
T1 = 10%T2 = 20%T3 = 30%T4 = 40% T5 =50%
Ash content
Composite flour
2.910
3.222
2.886
2.633
2.445
0
500
1.000
1.500
2.000
2.500
3.000
3.500
T1 = 10%T2 = 20%T3 = 30%T4 = 40% T5 =50%
Hedonic colour
Composite fllour
ICONART 2019 - International Conference on Natural Resources and Technology
118
Figure 4: The Effect of stabilizers on color value of
noodles.
4 CONCLUSIONS
The orange sweet potato flour can substitute wheat
flour about 20-30 percent. The stabilizers had an
effect on noodles by maintaining color.
REFFERENCES
Aguoru C. U., Uhia P., Olasan O. 2015. Varietal
characterisation and taxonomic evaluation of sweet
potato (Ipomoea batatas) using macro- and
micromorphological evidence. Open Access Library
Journal 2 1-7.
AOAC. 1995. Official methods of analysis of the
association of analytical chemists. Washington D.C.
Astawan, M. 2004. Membuat mie dan bihun. Penebar
Swadaya. Jakarta.
Kusumayanti D. G. A. 2011. The importance of food
combining on autistic children. Jurnal Ilmu Gizi. 2(1):
1-8.
Lingga, P. 1984. Sweet potato plantation. Penebar
Swadaya. Jakarta.
Miguel M. G. 2011. Anthocyanins: Antioxidant and/or
anti-inflammatory activities. Journal of Applied
Pharmaceutical Science 01(06) 7-15.
Milind, P., Monika. 2015. Sweet potato as a super food
International Journal of Research Ayuverda
Pharmacology 6(4) 557-562.
Pangastuti, H. A. Affandi, D. R., Ishartani, D. 2013.
Characterization of physical and chemical properties
of red bean flour (Phaseolus vulgaris L.) with several
preliminary treatments of sweet potatoes. Jurnal
Teknosains Pangan. 2(1): 20-29.
SNI 01-3551-2000. Instant noodles standard. Badan
Standarisasi Nasional Indonesia.
SNI 01-2974-1999. Dry noodles standard. Badan
Standarisasi Nasional Indonesia.
Soekarto, S. T. 1982. Organoleptic assessment for the food
and agricultural products industry. PUSBANG-TEPA.
IPB Bogor.
Srivastava S., Genitha T. R., Yadav, V. 2012 Preparation
and quality evaluation of flour and biscuit from sweet
potato. Journal of Food Processing & Technology
3(12) 1-5
Sudarmadji S. B., Haryono, Suhardi. 1997. Analysis of
food and agricultural materials. Liberty. Yogyakarta.
Utomo, J.S., Antarlina, S.S. 2002. Sweet potato instant
flour for making fresh bread. Majalah pangan Edisi
no.38. Jakarta.
Wahyuni, D. T., Widjanarko, B. 2015. Effect of type of
solvent and extraction time on pumpkin carotenoid
extract by ultrasonic wave method. Jurnal Pangan dan
Agroindustri. 3(2): 390-401.
2.234
2.889
2.992
3.163
0
500
1.000
1.500
2.000
2.500
3.000
3.500
P = 0 P = 1 P = 2 P = 3
Color value
Stabilizers
The Effect of Stabilizers Type and the Comparison of Wheat Flour with Orange Sweet Potato Flour on Dry Noodles Quality
119