STUDY OF THE PHYSICAL PROPERTIES OF WET NOODLES WITH ADDITION OF SEA WEED

Authors

  • Aisya Billina

DOI:

https://doi.org/10.23960/jtep-l.v4i2.%25p

Abstract

The objective of this research was to study the physical properties ofwet noodles with addition of sea weed such
as: water content, water absorption, expand ability, strength of noodles, as well as color. This research was
conducted at6 different compositions as treatmentwith 3 replications for each treatment. Wetnoodleswasmade
as many as 6 treatments using 1kg of flour pertreatment, with100% of of wheat flour (control) and five other
treatments is by adding sea weed with a ratio of 15%, 20%, 25%, 30%and 35%by weight of wheat flour. The
results showthat thewet noodleproduced has amoisture content ranging from35,18%to 35,75%for dryandwet
noodle 52,10% to 52,85% for wet noodles cooked, power development wet noodle sranged between 25,71%
to33,06%, water absorption 55,80% to 60,36%, breaking noodle power ranging from 5 N to 5,67 N and wet
noodle color significantly in each treatment.
Keywords: physical properties, seaweed,wet noodles, wheat flour.

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Published

2015-07-25

Issue

Vol. 4 No. 2 (2015)

Section

Articles

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