The Quality Analysis of Vermicelli From Corn (Zea mays L) and Potato (Solanum tuberosum L) Starch

https://doi.org/10.22146/aij.v11i1.96046

Banun Diyah Probowati(1*), Burhan Burhan(2), Cahyo Indarto(3), Muhammad Dawil Farikh(4)

(1) Lecturer of Agroindustrial Technology Study Program, Faculty of Agricultural, Universitas Trunojoyo
(2) Lecturer of Agroindustrial Technology Study Program, Faculty of Agricultural, Universitas Trunojoyo Madura
(3) Lecturer of Agroindustrial Technology Study Program, Faculty of Agricultural, Universitas Trunojoyo Madura
(4) Graduate of Agroindustrial Technology Study Program, Universitas Trunojoyo Madura
(*) Corresponding Author

Abstract


Vermicelli was a food made from flour with a particular characteristic in the form of transparent thread and could be produced from corn and potato starch. It must appropriate the quality standards. The Objectives of the research are: (1) to determine the effect of formulation and drying time on the water content of vermicelli, (2) to determine the appropriate formulation of corn and potato starch, (3) to evaluate the quality of durability, (4) to determine the quality of the total protein content in vermicelli made from corn and potato starch. The experimental design of making vermicelli used the complete random design (CRD) method with 2 factors (composition of corn and potato starch) and drying time (120 and 180 minutes). The quality parameters of vermicelli are water content, sensory analysis, durability, and protein content. The results showed that the drying time has a significant effect on the water content of vermicelli. Still, the interaction of formulation and drying time factors did not significantly influence the water content of vermicelli. The overall preference for sensory analysis showed that the vermicelli formulation of 60:40 for corn and potato starch in 180 minutes of drying was the best formulation for Vermicelli-based corn and potato starch. The durability of this vermicelli was appropriate to quality standards (not easily crushed). The protein content was 1.53%, which is not appropriate to the quality standard of SNI 01-2975-2006 (minimum 4%). The novelty of the research was the best composition of materials to produce vermicelli from corn and potato starch and the drying time to produce it. Suggestions for further research could be to produce vermicelli with the composition of materials by adding nuts, eggs, or other ingredients to increase protein content and to analyze its quality.


Keywords


Corn starch, potato starch, quality analysis, vermicelli

Full Text:

PDF


References

Aini, N., Wijonarko, G., Sustriawan, B., 2016. Sifat Fisik, Kimia, dan Fungsional Tepung Jagung yang Diproses Melalui Fermentasi. Agritech, 36, 160–169. Doi: https://doi.org/10.22146/agritech.12860

Alam, N., Nurhaeni, 2008. Komposisi Kimia dan Sifat Fungsional Pati Jagung Bebagai Varietas yang diekstrak dengan Pelarut Natrium Bikarbonat. Jurnal Agroland, 15, 89–94.

Biyumna, U.L., Windrati, W.S., Diniyah, N., 2017. Karakteristik Mie Kering Terbuat dari Tepung Sukun dan Penambahan Telur. Jurnal Agroteknologi 11(1), 23–34. Doi: https://doi.org/10.19184/j-agt.v11i1.5440

Budiarti, G.I., 2016. Studi Konversi Pati Ubi Kayu menjadi Glukosa secara Enzimatik. CHEMICA: Jurnal Teknik Kimia 3, 7. Doi: https://doi.org/10.26555/chemica.v3i1.4306

Chen, J., 2020. Application of essential oils to prolong the shelf-life of the pre-cooked Asian noodle - Hokkien noodle: a case study of the systematic design approach. Master’s thesis, School of Food and Advanced Technology, Massey University, Albany, New Zealand. Doi: http://hdl.handle.net/10179/15963

Cruz, G., Ribotta, P., Ferrero, C., Iturriaga, L., 2016. Physicochemical and rheological characterization of Andean tuber starches: Potato, Oca and Papalisa. Starch 68, 11-12, 1084–1094. Doi: https://doi.org/10.1002/star.201600103

Edun, A.A., Olatunde, G.O., Shittu, T.A., Adeogun, A.I., 2019. Flour, dough and bread properties of wheat flour substituted with orange-fleshed sweetpotato flour. Journal of Culinary Science & Technology 17(3), 268–289. Doi: https://doi.org/10.1080/15428052.2018.1436109

Feng, L., Wu, J., Cai, L., Li, M., Dai, Z., Li, D., Liu, C., Zhang, M., 2022. Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel. Food Chemistry 393. Doi: https://doi.org/10.1016/j.foodchem.2022.133422

Hasrini, R.F., Hasanah, F., 2013. Study of Production of Rice Vermicelli From Arrowroot and Quality Analysis of Its. Jurnal Standardisasi 15(3), 162–169.

Hu, C., Zhang, W., 2022. Micro/nano emulsion delivery systems: Effects of potato protein/chitosan complex on the stability, oxidizability, digestibility and β-carotene release characteristics of the emulsion. Innovative Food Science &Emerging Technologies 77. Doi: https://doi.org/10.1016/j.ifset.2022.102980

Irvan, M., 2017. Gangguan Sensory Integrasi pada Anak Dengan Autism Spectrum Disorder. Jurnal Buana Pendidikan XII (23), 12–19. Doi: https://doi.org/10.36456/bp.vol13.no23.a444

Ismail, M.H., Khan, K.A., Ngadisih, N., Irie, M., Ong, S.P., Hii, C.L., Law, C.L, 2020. Two‐step falling rate in the drying kinetics of rice noodle subjected to pre‐treatment and temperature. Journal of Food Processing and Preservation 44(11). Doi: https://doi.org/10.1111/jfpp.14849

Jatmiko, G.P., Estiasih, T., 2014. Mie dari Umbi Kimpul: Kajian Pustaka. Jurnal Pangan dan Agroindustri 2(2), 127–134. Doi: https://jpa.ub.ac.id/index.php/jpa/article/view/45

Julianti, E., Ridwansyah, R., Karo-Karo, T., Halimatuddahliana, H., 2018. Diversifikasi produk melalui pemanfaatan tepung umbi-umbian lokal sebagai pengganti terigu pada UKM bakery di Kota Binjai. Riau Journal of Empowerment 1(2), 75–83. Doi: https://doi.org/10.31258/raje.1.2.10

Julianti, E., Rusmarilin, H., Ridwansyah, Yusraini, E., 2017. Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum. Journal of the Saudi Society of Agricultural Sciences 16(2), 171–177. Doi: https://doi.org/https://doi.org/10.1016/j.jssas.2015.05.005

Jumanah, J., Windrati, W.S., Maryanto, M., 2017. Karakterisasi Sifat Fisik, Kimia dan Sensoris Bihun Berbahan Tepung Komposit Ganyong dan Kacang Hijau Agroteknologi 11.

Kumalasari, R., Desnilasari, D., Pratama Wadhesnoeriba, S., 2018. Evaluation of Chemical and Organoleptic Qualities of Gluten-Free Dry Noodle Made from Maize and Cassava Flours during Storage. Jurnal Ilmu Pertanian Indonesia 23, 173–182. Doi: https://doi.org/10.18343/jipi.23.3.173

Lu, S., Cheng, G., Li, T., Xue, L., Liu, X., Huang, J., Liu, G., 2022. Quantifying supply chain food loss in China with primary data: A large-scale, field-survey based analysis for staple food, vegetables, and fruits. Resour Conserv Recycl 177, 1–8.

Nurdjanah, S., Astuti, S., Musita, N., Febriyaningsih, T., 2014. Sifat sensory biskuit berbahan baku tepung jagung ternikstamalsasi dan terigu The Sensory Properties of Nixtamalized Corn – Based Biscuit]. Jurnal Teknologi Industri dan Hasil Pertanian 19, 127–136.

Panghal, A., Yadav, D.N., Khatkar, B.S., Sharma, H., Kumar, V., Chhikara, N., 2018. Post-harvest malpractices in fresh fruits and vegetables: food safety and health issues in India. Nutr Food Sci. Doi: https://doi.org/10.1108/NFS-09-2017-0181

Prasetyo, T.F., Isdiana, A.F., Sujadi, H., 2019. Implementasi Alat Pendeteksi Kadar Air pada Bahan Pangan Berbasis Internet Of Things. SMARTICS Journal 5.

Rara, M.R., Koapaha, T., Rawung, D., 2020. Sifat fisik dan organoleptik mie dari tepung talas dan terigu dengan penambahan sari bayam merah. Agricultural Technology Journal 10, 102–112. Doi: https://doi.org/10.35791/jteta.10.2.2019.29120

Rifa’i, M., 2013. Imunologi dan Alergi-hipersensitif. UB Press, Malang.

Rodrigues Júnior, P.H., De Sá Oliveira, K., Almeida, C.E.R. De, De Oliveira, L.F.C., Stephani, R., Pinto, M.D.S., Carvalho, A.F. De, Perrone, Í.T., 2016. FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin. Food Chem 196, 584–588. Doi: https://doi.org/10.1016/j.foodchem.2015.09.055

Rosidin, R., Yuliati, K., J, S.H.R., 2012. Pengaruh Suhu dan Lama Pengeringan terhadap Mutu Silase Limbah Pengolahan Kodok Beku yang Dikeringkan dengan Penambahan Dedak Padi. jurnal Fistech 1, 78–90.

Schirmer, M., Höchstötter, A., Jekle, M., Arendt, E., Becker, T., 2013. Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio. Food Hydrocoll 32, 52–63. Doi: https://doi.org/https://doi.org/10.1016/j.foodhyd.2012.11.032

Shen, Y., Yao, Y., Wang, Z., Wu, H., 2021. Hydroxypropylation reduces gelatinization temperature of corn starch for textile sizing. Cellulose. Doi: https://doi.org/10.1007/s10570-021-03852-4

Siwale, J., Labuschagne, M., Gerrano, A.S., Paterne, A., Mbuma, N.W., 2023. Variation in protein content, starch components, selected minerals and their bioavailability in bambara groundnut accessions. Journal of Food Composition and Analysis 115, 104991. Doi: https://doi.org/https://doi.org/10.1016/j.jfca.2022.104991

Tortoe, C., Akonor, P.T., Buckman, E.S., 2017. Potential uses of sweet potato-wheat composite flour in the pastry industry based on proximate composition, physicochemical, functional, and sensory properties of four pastry products. J Food Process Preserv 41, e13206–e13206. Doi: https://doi.org/https://doi.org/10.1111/jfpp.13206

Xiang, N., Li, C., Li, G., Yu, Y., Hu, J., Guo, X., 2019. Comparative Evaluation on Vitamin E and Carotenoid Accumulation in Sweet Corn Seedlings under Temperature Stress. Journal of agricultural Food and Chem. Doi: https://doi.org/10.1021/acs.jafc.9b04452

Yu, J.K., Moon, Y.S., 2021. Corn starch: quality and quantity improvement for industrial uses. Plants.

Zhang, M., Ma, M., Yang, T., Li, M., Sun, Q., 2022. Dynamic distribution and transition of gluten proteins during noodle processing. Food Hydrocoll.



DOI: https://doi.org/10.22146/aij.v11i1.96046

Article Metrics

Abstract views : 688 | views : 415

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Banun Diyah Probowati

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.