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.

Citation Format:
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

Fulltext View|Download
Keywords: Shirataki noodles; porang flour; moringa leaves and oyster mushroom powder; optimization

Article Metrics:

Article Info
Section: Articles
Language : EN
Recent articles
HUBUNGAN POLA MAKAN, KONSUMSI SERAT, DAN LINGKAR PINGGANG DENGAN KEJADIAN DIABETES MELITUS TIPE 2 PADA WANITA PRALANSIA DAN LANSIA DI PUSKESMAS BANDARHARJO KOTA SEMARANG HUBUNGAN PENGETAHUAN, SIKAP, PERILAKU TERKAIT ANEMIA DAN HYGIENE DENGAN ANEMIA PADA SANTRIWATI DI PONDOK PESANTREN KAITAN ASUPAN ZAT GIZI MAKRO DAN KETAHANAN PANGAN RUMAH TANGGA DENGAN STATUS GIZI REMAJA DI WILAYAH INDUSTRI More recent articles
  1. AOAC. (2005). Official Methods of Analysis. Washington: Benjamin Franklin Station
  2. Ardiansyah, A., & Astuti, S. (2014). Effect of Initial Treatment on the chemical and sensory properties of Oyster mushroom (Pleurotus oestreatus) powder. . Journal of Technology and Industry of Agriculture Product, 19(2), 117-126
  3. Assa, J. R., Koapaha, T., & Boangmanalu, E. N. (2022). Antioxidant Activity Of Jelly Candy From The Skin Of Red Dragons (Hylocereus spolyhizus) and Tomato (Lycopersicum esculentum Mill). Jurnal Agroekoteknologi Terapan, 3(2), 295-299
  4. Faridah, A. (2011). Potency of Porang Flour As Functional Food and Food Additive. National Seminar of Food, Fashion and Beauty III, Surabaya
  5. Gopalakrishnan, L., Doriya, K., & Kumar, D. S. (2016). Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness, 5(2), 49-56. https://doi.org/https://doi.org/10.1016/j.fshw.2016.04.001
  6. Haliza, W., Kailaku, S. I., & Yuliani, S. (2017). The use of Mixture Response Surface Methodology in Optimizing Banten Taro Flour (Xanthosoma Undipes K. Koch) Brownie Formula as an Alternative Food Source of Fiber. Journal of Agricultural Post harvest Researches 9(2), 96-106
  7. Ila, S. F. N. (2012). The Effect of Porang Flour (Amorphophallus muelleri blume) on Sensory Stability, Texture and Anti-Obesity Porang Noodle. (Vol. 14678). Madura: Universitas Trunojoyo Madura
  8. Impaprasert, R., Piyarat, S., Sophontanakij, N., Sakulnate, N., Paengkanya, S., Borompichaichartkul, C., & Srzednicki, G. (2016). Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents. Horticulturae, 3, 20. https://doi.org/10.3390/horticulturae3010020
  9. Kasri, D. T. (2022). Effect of Addition of Moringa Leaf Powder (Moringa oleifera) with Different Levels on the Physical Quality of Broiler Meatballs. Department of Animal Husbandry. Makassar: Universitas Islam Negeri Alauddin Makassar
  10. Khorasaniha, R., Olof, H., Voisin, A., Armstrong, K., Wine, E., Vasanthan, T., & Armstrong, H. (2023). Diversity of fibers in common foods: Key to advancing dietary research. Food Hydrocolloids, 139, 108495. https://doi.org/https://doi.org/10.1016/j.foodhyd.2023.108495
  11. Luo, X., He, P., & Lin, X. (2013). The Mechanism Of Sodium Hydroxide Solution Promoting The Gelation Of Konjac Glucomannan (Kgm). Food Hydrocolloids, 30(1), 92-99
  12. Nurainy, F., Sugiharto, R., & Sari, D. W. (2015). Effect of Tapioca and White Oyster Mushroom (Pleurotus oestreatus) Flour on Expansion Volume, Protein Content, and Censory Characteristics of Crakers. Journal of Technology and Industry of Agricultural Product, 20(1), 11-24
  13. Saboo, B., Misra, A., Kalra, S., Mohan, V., Aravind, S. R., Joshi, S., . . . Salis, S. (2022). Role and importance of high fiber in diabetes management in India. Diabetes & Metabolic Syndrome: Clinical Research & Reviews, 16(5), 102480. https://doi.org/https://doi.org/10.1016/j.dsx.2022.102480
  14. Sajdakowska, M., Gębski, J., Jeżewska-Zychowicz, M., Jeznach, M., & Kosicka-Gębska, M. (2021). Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions. Nutrients, 13(9), 2931. https://www.mdpi.com/2072-6643/13/9/2931
  15. Sarifudin, A., Ratnawati, L., Indrianti, N., Ekafitri, R., Sholichah, E., Afifah, N., . . . Yuniar, A. (2022). Evaluation of some analytical methods for determination of calcium

Last update:

No citation recorded.

Last update:

No citation recorded.