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The Quality of Instant Noodle Made from Local Corn Flour and Tapioca Flour

Usman Pato, Yusmarini Yusuf, Rifka F. Isnaini, and Debby M. Dira
Department of Agricultural Technology, Faculty of Agriculture, Riau University, Pekanbaru, Indonesia
Abstract—The demand for imported wheat flour is predicted to increase by at least 6% every year in Indonesia. Whereas on the one hand, each region in Indonesia actually has the potential of local food such as corn and cassava flours. The objective of this study was to obtain the best formulation in the production of instant noodle made from corn and cassava flours. Research was conducted experimentally using Complete Randomized Design with three replications for each treatment. The data obtained were analyzed by ANOVA and the sensory evaluation data were analyzed by Q Test. Results show that addition of 55% cassava flour resulted in instant noodle which meet the Indonesian quality standard of Instant Noodle (SNI 01-3551-2000) except for protein content of less then 4%. Sensory test data showed no difference between instant noodle made from local corn flour substituted with cassava flour and that from commercial instant noodle.
 
Index Terms—instant noodle, corn flour, tapioca, quality

Cite: Usman Pato, Yusmarini Yusuf, Rifka F. Isnaini, and Debby M. Dira, "The Quality of Instant Noodle Made from Local Corn Flour and Tapioca Flour," Journal of Advanced Agricultural Technologies, Vol. 3, No. 2, pp. 118-123, June 2016. Doi: 10.18178/joaat.3.2.118-123
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