CASSAVA-BASED DRY NOODLES (MANIHOT UTILISSIMA) WITH THE ADDITION OF CELERY (APIUM GRAVEOLENS) AND CARROTS (DAUCUS CAROTA L) EXTRACTS

• Main Author: Lifana
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/65024
• Institution: Institut Teknologi Bandung

Cassava (Manihot utilissima) is a tuber plant that is used as a staple food after rice and corn. Cassava contains high carbohydrates needed by the body as a source of energy. The manufacture of cassava-based noodles. The diversity of cassava product in food industry is expected to increase noodle-based food. Celery (Apium graveolens) and carrots (Daucus carota L) are food plants that have many health benefits. The series of research includes the manufacture of cassava flour, cassava starch and extraction, manufacture of celery and carrot extracts, manufacture of noodles and analysis. The analysis consisted of analysis of water content, protein content, rehydration power, organoleptic test and analysis of public interest through questionnaires. Based of the result of the study, obtained 50.63% (w/w) cassava flour, 14% (w/w) cassava starch, 29.4% (w/w) celery extract and 9.1% (w/w) carrot extract. The cassava noodles preferred by the panellists were a combination of 75% cassava flour and 25% cassava starch. The cassava noodles produced had a water absorption index of 0.7131 and contained 7.199% (w/w) water, and 0,0511% (w/w) protein. Noodles with the addition of celery contain 7,307% (w/w) water, 0,0905% (w/w) protein and a water absorption index of 0,8824. And noodles with the addition of carrots contain 7,881% (w/w) water, 0,0874% (w/w) protein and a water absorption index of 0,8881. Based the organoleptic test, the addition of celery and carrots gave a significant difference to the color, aroma, texture, and taste of the noodles. In addition, the analysis of public interest using an online questionnaire showed public interest in noodles from 100% cassava flour.