UTILIZATION OF ZEIN ISOLATE FROM CORN GLUTEN MEAL AS A STRUCTURAL FORMING PROTEIN FOR WET NOODLES BASED ON MODIFIED CASSAVA FLOUR

• Main Author: Fadhillah Azzahra, Sabrina
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/83595
• Institution: Institut Teknologi Bandung

Diversifying wet noodles using local raw materials provides distinct advantages for Indonesia, such as reducing the demand for imported wheat flour and enhancing the functional properties of food, especially for individuals with celiac disease who require a gluten-free diet. MOCAF (Modified Cassava Flour) is a local raw material derived from fermented cassava, processed into flour to replace wheat flour in the production of wet noodles. However, MOCAF lacks gluten, which forms the structure of noodles, so the noodle-forming mechanism of MOCAF noodles differs from that of wheat noodles containing gluten. Therefore, in this research, efforts were made to improve the characteristics of MOCAF-based noodles by adding zein isolate extracted from CGM (Corn Gluten Meal). Zein has the potential to provide viscoelastic characteristics to gluten-free noodle dough, so that gluten-free noodle dough has a texture quality similar to gluten noodle dough. This research aims to determine the effect of the type and concentration of acid on the yield of zein and evaluate the effect of the type of acid, acid washing concentration, and zein isolate composition on the characteristics and organoleptic properties of MOCAF-based wet noodles. The study includes testing for cooking loss, elasticity, cooking weight, hardness, chewiness, and noodle color to determine noodle characteristics, as well as hedonic and preference testing to determine the acceptance level of MOCAF-based wet noodles by respondents. The experiment is divided into two main processes: zein isolate production using solid-liquid extraction method and wet noodle production by mixing all ingredients through various stages. The research is conducted by varying the type and concentration of acid in zein isolate production, as well as variations in zein composition. The best noodle characteristics based on cooking loss and elasticity were found in MOCAF noodles with the addition of 5% zein extracted with 8.1% lactic acid. This noodle variation is supported by a cooking weight of 157.91%, a hue value of 65.35, and a yellow color preferred by respondents.