| dc.description.abstract | Gembolo is plant tubers that potentially applied in food as the tubers has a high content of
glucomannan which can improve the texture of food products. Gembolo flour can be used as
substitution for wheat flour in the manufacture of dried noodles. Blanching improved the brightness
of gembolo flour. This study aimed to determine the substitution and blanching treatment which
produced dried noodles with the best physical, chemical, and organoleptic characteristics.
Parameters that analyzed in this research were color, rehydration, expand ability, cooking loss,
elasticity, moisture content, ash content, fat content, protein content, carbohydrate content, and
organoleptics. The best treatment based on effectivity test was A1B1 (10% substitution
concentration of gembolo without blanching flour) with the following characteristics: L (Lightness)
55,40, rehydration 140,47%, expand ability 127,64%, elasticity 25%, cooking loss 6, 00%, moisture
content 9,53%, ash content 1,50%, fat content 1,54%, protein content 14,46%, carbohydrate
content 73,24%, scores for preference color 3,16, texture 3,16, taste 3,64 and overall preference
3,20. | en_US |
