Optimization of wheat flour and purple sweet potato flour proportions on the organoleptic properties of dry noodles

Abstract

Noodles are a widely consumed food product in Indonesia, especially dry noodles, which have a low water content, are long-lasting, practical, and affordable. However, the main raw material for dry noodles is wheat flour, which is still largely dependent on imports. Therefore, efforts are needed to utilize local food ingredients as an alternative substitute. Purple sweet potato has the potential to be used because it contains anthocyanins and antioxidants that are beneficial for health. This study aims to determine the effect of adding purple sweet potato flour on the organoleptic quality of dry noodles. The manufacturing process is carried out through drying in an oven and cooking in a steamer. The results of the analysis of variance (ANOVA) showed that differences in the level of substitution of purple sweet potato flour did not have a significant effect (P<0.05) on the overall acceptance of the panelists. In general, the control noodles without substitution had the highest level of preference, while the highest substitution showed the lowest preference value, but the difference was not dominant. Thus, the addition of purple sweet potato flour is still acceptable, as long as the amount does not exceed the optimum limit. Further research is needed to determine the best formulation and encourage the use of local food ingredients that have the potential to reduce dependence on imports.