PUREE SWEET POTATO SUBSTITUTION IN WET NOODLE PROCESSING Ai Mahmudatussa’adah1*, Rijanti Rahaju Maulani2, Rita Patriasih1, Karpin1, Tati Setiawati1
1Universitas Pendidikan Indonesia, 2Institut Teknologi Bandung
Abstract
Wet noodles are generally made from flour and water or other additives, are formed in a typical noodle and have been through the process of boiling or steaming. Wheat flour is derived from wheat which cannot grow well in Indonesia. One of the drawbacks of wheat flour that has less natural color. Sweet potato is one source of carbohydrates with cream, yellow, orange and purple flesh. The natural color in the sweet potato has a function as a good antioxidant to maintain body health. The disadvantage of sweet potato does not contain gluten, which functions as a form of elasticity in the noodles. Thus in this research, sweet potato puree substitution will be carried out in the processing of wet noodles. The method used is an experiment with a complete random design. The results showed that the maximum amount of sweet potato puree added was highly dependent on the amount of water content of the sweet potato puree. Orange sweet potato puree has a higher water content than yellow, cream and purple flesh sweet potatoes. Comparison of the amount of sweet potato puree with 1: 1 flour, except for the orange flesh sweet potato 0.8: 1. The time of kneading and the time of the attainment of a smooth noodle dough is highly dependent on the water content of sweet potato puree. The higher water content, the longer it will take to form a smooth mixture. The addition of sweet potato puree can extend the shelf life of wet noodles in the refrigerator temperature
