DOI: https://doi.org/10.14710/jnc.v14i2.46497

OPTIMIZATION OF SHIRATAKI NOODLES FORMULA PREPARED FROM PORANG FLOUR ENRICHED WITH MORINGA LEAVES AND OYSTER MUSHROOM POWDER

1Research Centre for Appropriate Technology, National Research and Innovation Agency, Subang, Jawa Barat, Indonesia

2Research Center for Applied Microbiology, National Research and Innovation Agency, Bogor, Jawa Barat, Indonesia

3Department of Food Technology, Universitas Pasundan, Bandung, Jawa Barat, Indonesia

Received: 10 Sep 2024; Revised: 13 Dec 2024; Accepted: 21 Dec 2024; Available online: 30 Apr 2025; Published: 30 Apr 2025.

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Abstract

ABSTRACT

This study aimed to determine the optimum formula for shirataki noodles prepared from pouring flour enriched with moringa leaves and oyster mushroom powder. The D-Optimal Mixture Method of Design Expert Software was employed to design the experiment in which 18 different formulas were evaluated during the study. The observed characteristics include the chemical contents (ash and protein contents) and the physical characteristics (elongation, hardness, adhesiveness, and springiness). The results showed the optimum formula of shirataki noodles consisting of 3.88 grams of porang flour, 0.10 grams of Moringa leaves powder, and 0.02 grams of oyster mushrooms flour, provided the desirability value of 0.761.

Keywords: Shirataki noodles; porang flour; moringa leaves and oyster mushroom powder; optimization

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Keywords: Shirataki noodles; porang flour; moringa leaves and oyster mushroom powder; optimization

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