The  Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract

Yuliani, Yuliani; Sari, Rinten Anjang; Emmawati, Aswita; Candra, Krishna Purnawan

doi:10.32734/injar.v3i1.3823

Cited by 3 publications

(1 citation statement)

References 14 publications

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“…Wet noodles are raw noodles that before being marketed boil in boiling water, with a water content of about 35% and after boiling the water content increases to 52%. Relatively high water content results in a short shelf life [2]. According to the 2015 Indonesian Food Consumption Statistics data, the consumption of wet noodles in 2014 reached 0.05 kg per capita per year.…”

Section: Introductionmentioning

confidence: 99%

Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic

Hartati¹,

Arum²,

Rusvizah³

et al. 2021

Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)

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Fish bones are a form of waste generated from the fish processing industry. Fish bones still contain nutrients the body needs, especially calcium. One of the fish bones that has the potential to be used in food processing is snakehead fish bones. Red dragon fruit is a fruit that contains high fiber and to determine the effect of adding cork bone meal and dragon fruit on the characteristics and acceptability of fresh noodles. The research design used a non-factorial Completely Randomized Design (CRD) with 4 formulas and 3 replications. Data analysis used Friedman test. The results showed that P1 was the most preferred formula for the panelists. Fresh noodles with the addition of snakehead fish bone meal and dragon fruit with different proportions in each treatment had a significant effect on the abilityto taste, color and aroma of fresh noodles.

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Section: Introductionmentioning

confidence: 99%

Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic

Hartati¹,

Arum²,

Rusvizah³

et al. 2021

Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)

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The Effect of Hot Water Extract of Pluchea indica Leaf Powder on the Physical, Chemical and Sensory Properties of Wet Noodles

Widyawati

Utomo

et al. 2023

Curr Res Nutr Food Sci

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Powdered Pluchea indica Less leaves have been utilized as herbal tea, brewing of pluchea tea in hot water has antioxidant and antidiabetic activities, because of phytochemical compound content, namely tannins, alkaloids, phenol hydroquinone, phenolics, cardiac glycosides, flavonoids, and sterols. Using of this extract on food, such as jelly drinks, buns, and soymilk can increase functional values and influence physic, chemical, and sensory characteristics of food. The study was carried out to assess the effect of various concentration of pluchea tea on the physical, chemical and sensory properties of wet noodles. A one-factor randomized design was applied with pluchea tea at concentrations of 0, 5, 10, 15, 20, 25 and 30% (w/v). Physical properties analyzed included water content, swelling index, cooking loss, color and texture. Chemical properties measured were bioactive contents of total phenolic content, total flavonoid content, and antioxidant ability to scavenge DPPH free radicals and to reduce iron ions. Sensory properties determined were taste, texture, color, aroma and overall acceptance. The addition of various concentrations of extract offers significantly effects on parameters of physical, chemical and sensory properties of noodles, except color (redness, chroma and hue), cooking loss, water content, swelling index and aroma. Using of 10% (w/v) of pluchea tea resulted in the best sensory properties such as color, aroma, taste, texture, and overall acceptance with the scores of 5.62 (slightly like), 5.45 (slightly like), 5.46 (somewhat like), 6.53 (like), and 6.53 (like), respectively. Generally, the study concluded that wet noodles can be made by adding pluchea tea at 10% (w/v). Dried samples TPC, TFC, DPPH free radical scavenging and iron ion reducing power were 82.84 mg GAE/kg, 62.44 mg CE/kg, 130.68 mg GAE/kg and 51.33 mg GAE/kg, respectively.

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Effect of butterfly pea (<i>Clitoria ternatea</i>) flower extract on qualities, sensory properties, and antioxidant activity of wet noodles with various composite flour proportions

Widyawati,

Suseno,

Ivana

et al. 2024

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The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract

Cited by 3 publications

References 14 publications

Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic

Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic

The Effect of Hot Water Extract of Pluchea indica Leaf Powder on the Physical, Chemical and Sensory Properties of Wet Noodles

Effect of butterfly pea (<i>Clitoria ternatea</i>) flower extract on qualities, sensory properties, and antioxidant activity of wet noodles with various composite flour proportions

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