Analysis of Calorie Value, Food Fiber Content, Gluten And Acceptance of Wet Noodles With Porang Flour Substitution (Amorphophallus Oncopphyllus) As A Halal And Alternative Low Calorie Food

Annisa Qhottrunada Oktaviani; Dina  Sugiyanti; Ratih Rizqi Nirwana; Fitria  Susilowati; Widiastuti Widiastuti

doi:10.21580/halalin.2024.1.1.6

Authors

Annisa Qhottrunada Oktaviani UIN Walisongo Semarang
Dina Sugiyanti Universitas Islam Negeri Walisongo Semarang
Ratih Rizqi Nirwana Universitas Islam Negeri Walisongo Semarang
Fitria Susilowati Universitas Islam Negeri Walisongo Semarang
Widiastuti Widiastuti Universitas Islam Negeri Walisongo Semarang

DOI:

https://doi.org/10.21580/halalin.2024.1.1.6

Keywords:

acceptability, gluten, calories, wet noodles, dietary fiber, porang flour

Abstract

Noodles are one of the foods that cause obesity due to the low nutritional content contained in them. Alternative ingredients are added to vary and replace wheat flour, so that the nutritional content of the dough is not only high in carbohydrates, but also high in fiber, low in calories and low in gluten. Diversification can be carried out by using alternative regional food components, one of which is the porang plant. This research aims to determine the effect of developing wet noodle products as a substitute for porang flour; find out the panelists' level of preference, calorie value, dietary fiber content and gluten content in the selected wet noodle formula. This research used a Completely Randomized Design (CRD), consisting of 5 treatments, namely F0 (control), F1 (90:10%), F2 (80:20%), F3 (70:30%) and F4 (60:40 %). The acceptability test research was carried out by untrained panelists with a total of 30 panelists. The statistical test used was the One Way ANOVA test.

The test results for the acceptability of wet noodles with the substitution of porang flour, which is the most popular among all parameters, is the F1 formula (90:10). The nutritional value of the selected wet noodles is F0 (calorie value 3.99%, dietary fiber content 4.43%, and gluten content 12.74%), while the selected formula is F1 (calorie value 4.03%, dietary fiber content 7 .49%, and gluten content 8.39%). The results of the nutritional content test showed the effect of porang flour substitution on the nutritional content of the control formula (F0) against the selected formulas (F1 and F2). The substitution of porang flour for wet noodles has an influence on organoleptic properties, calorific value, dietary fiber content and gluten content. The development of wet noodle products as a substitute for porang flour can be used as an alternative for providing staple foods that are high in fiber and low in calories.

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