Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of

Stabilizers on the Quality of Dry Noodles

Mimi Nurminah

1,2

, Rona J. Nainggolan

Department of Food Science and Technology, Faculty of Agrculture, Universitas Sumatera Utara, Medan, Indonesia

Centre for Tuber and Roots Crop Study, Faculty of Agriculture, University of North Sumatera

Keywords: Dry noodles, stabilizer, wheat flour, pumpkin flour

Abstract: Every year we import wheat flour from other countries to supply domestic needs in making noodles. There

were many plants from local resources that can be used as flour to substitute wheat flour, like pumpkin. This

research deal about making flour from pumpkin fruit, effect of composite flour (wheat and pumpkin flour)

and the type of stabilizers on the quality of dry noodles. The pumpkin flour can subtitute wheat flour about

20% to make dry noodles.

1 INTRODUCTION

Local food diversification is an important

development effort in achieving food security,

especially in relation to diverse food availability,

overcoming nutrition problems and empowering

people’s economy. One of the development of food

diversification is to look for the potential of local

plants to reduce the rate of use of imported flour

(Marsigit, 2010). In 2017-2018, Indonesian wheat

imports are predicted to reach 9.7 million tons, up

0.7 percent from 2016-2017 which reached 9 million

tons (Food and Agriculture Organization, 2017).

The high number of wheat imports shows a large

demand for food products based on wheat and

derivatives such as wheat flour. The development of

flour through the use of local carbohydrate sources

can contribute to the decrease in consumption of

wheat flour (Mojiono et al; 2016).

Pumpkin is one of the agricultural commodities

that contain a lot of beta-carotene or provitamin A

which is very beneficial for health. Pumpkin also

contains nutrients such as protein, carbohydrates,

some minerals such as calcium, phosphorus, iron,

and some vitamins B and C. Pumpkin (Cucurbita

moschata) is a type of creeper from the

Cucurbitaceae family which is classified as a type of

annual plant. This plant has been widely cultivated

in African, American, Indian and Chinese countries.

This plant can grow in the lowlands and highlands.

The ideal height for pumpkin plants is between 0-

1500m above sea level (Hendrasty, 2003). Pumpkin

has an average weight of 3-5 kg. The thickness of

the fruit flesh is about 3 cm and it tastes rather

sweet. For large squash, there is a weight that

reaches 20 kg per fruit. Pumpkin round flat, oval, or

long with many grooves (15-30 grooves)

(Krisnawati, 2009). Nutritional composition of

pumpkin flour in 100 grams of material is

carbohydrate 77.65%, protein 5.04%, fat 0.08%,

water 11.14% and ash 5.89% (Widowati et al.,

2001).

Hydrocolloids can function to substitute gluten in

products or foods that do not contain gluten.

Hydrocolloids are classified in water-soluble fibers.

Hydrocolloids can fuse with water and form tissue

with flour particles so that it becomes a cohesive

network. Xanthan gum and CMC can produce better

structures and have a higher number of cells (Gomez

and Sciarini, 2015). Gum arabic is an emulsifier so

arab gum will be easily dissolved in water or oil

(Hakim dan Chamidah, 2013). In this research, we

studied the effec of composite flour (wheat and

pumpkin flour) and the type of stabilizers on the

quality of dry noodles.

152

Nurminah, M. and Nainggolan, R.

Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dr y Noodles.

DOI: 10.5220/0008548001520155

In Proceedings of the International Conference on Natural Resources and Technology (ICONART 2019), pages 152-155

ISBN: 978-989-758-404-6

2 MATERIAL AND METHOD

This research was conducted at Analisa Kimia

Bahan Pangan Laboratory, University of North

Sumatera. Pumpkins were purchased from farmer at

Kecamatan Saribudolok, kabupaten Simalungun,

Indonesia. The making of pumpkin flour: tthe

pumpkin was peeled with 0.2 cm thick sliced knife,

placed in a baking sheet and dried in an oven with

temperature 50

C about 24 hours, then milled and

sifted with 80 mesh sieve. The making of noodles:

Mixed pumpkin and sweat 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

. Kneaded about 15 minutes,

made sheet shape and made noodles using ampia

machine, steamed at temperature 100

C about 12

minutes and dried in the oven at 50

C about 24

hours. Analysis consist of moisture content analyis

by using oven method (AOAC, 1995), ash content

using dry ashing method (Sudarmadji et al., 1997),

sensory test (Soekarto, 1982).

The data analysis using 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 EFFECT COMPOSITE FLOUR

AND THE TYPE OF

STABILIZERS ON MOISTURE

CONTENT

Tabel 1: Effect of composite flour on moisture content

Pumpkin Flour:Wheat Flour

Moisture Content

T1 = 10%:90%

3.134

T2 = 20%:80%

3.140

T3 = 30%:70%

3.294

T4 = 40%:60%

3.447

T5 = 50%:50%

3.749

Figure 1: Effect of composite flour on moisture Content

Table 1 and figure 1 showed that we produced

the dry noodles that contain moisture content about

3.134 until 3.749. When we checked in SNI (Standar

Nasional Indonesia with code SNI 01-3551-2000 for

instant noodles) and SNI 01-2974-1999 for dry

noodles, we found that our product (dry noodles)

lower than SNI, it mean that our products meet the

requirements determined by SNI in Indonesia. When

the moisture content of product is lower, we can

hope that the product can be stored longer because

microbes can be prevented from growing and

multiplying. Noodles are one of the food products

that has a large number of interested people in

Indonesia. One of the famous noodle products on the

market is dried noodles. Dry noodles have

advantages such as ready to cook, practical, low

prices, and a long shelf life (Jayasena et al.,2010).

Tabel 2: Effect of the type of stabilizers on moisture

content

The type of Stabilizers

Moisture Content

Non Stabilizer (P0)

3.254

Arab Gum (P1)

3.300

CMC (P2)

3.405

Tween 20 (P3)

3.452

Figure 2: Effect of the type of stabilizers on moisture

content

3.134

3.140

3.294

3.447

3.749

2.800

3.000

3.200

3.400

3.600

3.800

T1 = 10%

T2 = 20%

T3 = 30%

T4 = 40%

T5 =50%

Moisture Content

Composite flour

3.254

3.300

3.405

3.452

3.150

3.200

3.250

3.300

3.350

3.400

3.450

3.500

P = 0

P = 1

P = 2

P = 3

Moisture Content

Stabilizers

Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dry Noodles

153

Table 2 and figure 2 showed that the effect of

the type of stabilizers on moisture content. Moisture

content of the product consists of 3.254 until 3.452.

The type of stabilizers showed no significant

difference on moisture content.

4 EFFECT COMPOSITE FLOUR

AND THE TYPE OF

STABILIZERS ON ASH

CONTENT

Tabel 3: Effect of composite flour on ash content

Pumpkin Flour:Wheat Flour

Ash Content

T1 = 10%:90%

3.034

T2 = 20%:80%

3.121

T3 = 30%:70%

3.324

T4 = 40%:60%

3.618

T5 =50%:50%

3.950

Figure 3: Effect of composite flour on ash content

Table 3 and figure 3 showed that the amount of

ash were about 3.034 until 3.950. When we added

more pumpkin flour, amount of ash content will

increase. Ash content indicates the content of

minerals or organic substances in foodstuffs that are

not flammable and evaporate during spawning

(Ratnasari dan Yunianta, 2015). It means pumpkin

flour contain high mineral. Pumpkin contains

calcium 45 mg, fosfor 64 mg, ferrum 1.4 mg,

vitamin A 180 SI, vitamin B1 0.008 mg and vitamin

C 52 mg (Departemen Kesehatan RI, 1996).

Meanwhile wheat flour contains calcium 106 mg,

fosfor 64 mg, ferrum 1.2 mg and vitamin B1 0.12

mg (Departemen Kesehatan RI, 1996).

5 EFFECT COMPOSITE FLOUR

AND THE TYPE OF

STABILIZERS ON SENSORY

TEST

Tabel 4: Effect of composite flour on hedonic taste

Figure 4: Effect of composite flour on hedonic taste

Table 4 and figure 4 showed that hedonic test

were about 2.793 until 3.135. The acceptable

hedonic test which is worth above 3 is the amount of

pumpkin flour about 10 to 20%. the amount of

pumpkin flour above 20 percent shows the taste that

is less preferred.

Tabel 5: Effect of composite flour on hedonic colour

Pumpkin Flour:Wheat Flour

Hedonic Colour

T1 = 10%:90%

3.265

T2 = 20%:80%

3.200

T3 = 30%:70%

3.186

T4 = 40%:60%

3.037

T5 =50%:50%

2.935

Figure 5: Effect of composite flour on hedonic colour

Table 5 and figure 5 showed that hedonic colour

were about 2.935 until 3.265. We can see that when

500

1.000

1.500

2.000

2.500

3.000

3.500

4.000

4.500

T1 =

10%

T2 =

20%

T3 =

30%

T4 =

40%

T5 =50%

Ash Content

Composite flour

3.135

3.100

2.883

2.818

2.793

2.600

2.700

2.800

2.900

3.000

3.100

3.200

T1 = 10%

T2 = 20%

T3 = 30%

T4 = 40%

T5 =50%

Hednic Taste

Composite flour

3.265

3.200

3.186

3.037

2.935

2.700

2.800

2.900

3.000

3.100

3.200

3.300

T1 = 10%

T2 = 20%

T3 = 30%

T4 = 40%

T5 =50%

Hedonic Colour

Composite

ICONART 2019 - International Conference on Natural Resources and Technology

154

the added more pumpkin flour, the hedonic colour

will decrease. High gelatinization will cause a

Maillard reaction, which is a reaction between

carbohydrates which specifically reducing sugars

with primary amine acid groups found in food which

causes brownish color (Winarno, 1992). Non-

enzymatic browning that often occurs when drying

pumpkin is a Maillard reaction. The browning

reaction can be prevented by doing initial treatment

such as adding anti-browning and soaking in hot

water or a combination of both (Sappers and Miller,

1992).

6 CONCLUSION

The pumpkin flour can subtitute wheat flour about

20% to make dry noodles.

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