Increasing of Wet Noodles Quality Using Vegetables Oil Coating

Abstract

Wet noodles are often used as the main ingredient in making chicken noodles, which is one of the favorite foods like Indonesian. The process of making wet noodles without going through the drying stages makes the noodles easily damaged by microbial growth such as bacteria. This study evaluated the effect of using coconut oil as a noodle coating on the quality of noodles by comparing it with other vegetable oils. The oils were coconut oil, corn oil, soybean oil, olive oil, and palm oil. The coating of vegetable oil on wet noodles was carried out as much as 5% of the total weight of wet noodles used. Wet noodles were made from wheat flour, and other ingredients. Wet noodles were analyzed including texture, moisture content, elasticity, organoleptic, and total microbial. Total microbe on coated wet noodles was higher than coated vegetable oil. The lowest bacterial contamination was in wet noodles coated with coconut oil as much as 1.12 log CFU /g. Wet noodles have a more chewy and elastic texture after being smeared with vegetable oil. The type of vegetable oil does not affect the sensory value of wet noodles for aroma, color, texture, taste preferences. It is recommended that noodles must be consumed before 48 h storage.