Effect of additional carrageenan concentration on the characteristics of wet noodle based on mangrove fruit flour variation

Sumartini, . and Putri, W.R. (2022) Effect of additional carrageenan concentration on the characteristics of wet noodle based on mangrove fruit flour variation. Food Research (Malaysia), 6. pp. 174-183. ISSN 2550-2166

In general, wet noodles are made from tapioca flour, but the weakness of noodles made from tapioca flour is the lack of nutrients, high carbohydrate content, low protein content, low vitamin content and high gluten content. Making wet noodles with the fortification of mangrove fruits flour and carrageenan is expected to produce wet noodles with physical, chemical, and nutritional characteristics. The method used in this study was an experiment with a factorial randomized block design (RBD). The test was carried out with three replications (triple) with two test parameters, the concentration of carrageenan flour (8%, 12%, 15%) and three mangrove fruit species, namely, Avicennia marina, Bruguierra gymnorrhiza, and Sonneratia caseolaris. Based on the results, the addition of various concentrations of carrageenan flour in wet noodles and using different types of mangrove fruit flour gave significantly different effects (P<0.05) on several test parameters, namely proximate test, crude fibre content, antioxidant activity, water absorption, cooking time, power dropping of noodles, cooking loss, and sensory testing. The addition of carrageenan flour affected the physical and sensory properties of mangrove flour noodles. In addition, different types of mangrove fruit flour affect the increasing nutritional characteristics and antioxidant activity of wet noodles.

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Abstract

In general, wet noodles are made from tapioca flour, but the weakness of noodles made from tapioca flour is the lack of nutrients, high carbohydrate content, low protein content, low vitamin content and high gluten content. Making wet noodles with the fortification of mangrove fruits flour and carrageenan is expected to produce wet noodles with physical, chemical, and nutritional characteristics. The method used in this study was an experiment with a factorial randomized block design (RBD). The test was carried out with three replications (triple) with two test parameters, the concentration of carrageenan flour (8%, 12%, 15%) and three mangrove fruit species, namely, Avicennia marina, Bruguierra gymnorrhiza, and Sonneratia caseolaris. Based on the results, the addition of various concentrations of carrageenan flour in wet noodles and using different types of mangrove fruit flour gave significantly different effects (P<0.05) on several test parameters, namely proximate test, crude fibre content, antioxidant activity, water absorption, cooking time, power dropping of noodles, cooking loss, and sensory testing. The addition of carrageenan flour affected the physical and sensory properties of mangrove flour noodles. In addition, different types of mangrove fruit flour affect the increasing nutritional characteristics and antioxidant activity of wet noodles.

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Item Type:	Article
AGROVOC Term:	noodles
AGROVOC Term:	carrageenans
AGROVOC Term:	food processing
AGROVOC Term:	food fortification
AGROVOC Term:	proximate analysis
AGROVOC Term:	flours
AGROVOC Term:	experimental design
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	crude fibre
AGROVOC Term:	protein content
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	27 Feb 2026 04:07
Last Modified:	27 Feb 2026 04:07
URI:	http://webagris.upm.edu.my/id/eprint/3477

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