White noodles drying with air dehumidified by the solid moisture adsorbents

Sasongko, Setia Budi; Djaeni, Mohamad; Lestari, Maghfira Arum

doi:10.1063/5.0030360

Cited by 6 publications

(5 citation statements)

References 15 publications

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“…In general, the greater the difference between the drying medium and the food, the faster the heat transfer to the food and the faster the evaporation of water from the food, so high-temperature air takes water from food more quickly so that the drying process is faster [13]. In previous research, drying white noodles at a temperature of 50 ℃ using zeolite resulted in 13.7% moisture content within 90 minutes [4]. In this research, within 2 hours (120 minutes) without zeolite at a temperature of 60 ℃ can provide a moisture content average of 19%.…”

Section: Moisture Contentmentioning

confidence: 98%

“…It is also interesting to note that there is an increase in ash content with an increase in the inclusion of the protein isolates. This may be a result of high mineral content especially the macro mineral present in modification cassava-seaweed isolate [4], [9], [20]- [26].…”

Section: Proximate Analysismentioning

confidence: 99%

“…The process of making noodles includes making noodle dough and drying it. The process of drying noodles can be done using various methods [4], including traditional drying using the sun [5], [6], frying and roasting using an oven. Baking with an oven is considered healthier and more hygienic.…”

Section: Introductionmentioning

confidence: 99%

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Drying kinetics of modification cassava-seaweed noodles using an oven

Budiarti,

Sulistiawati,

Juwitaningtyas

et al. 2023

IJAAS

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Consumption of noodles in the world is always increasing. Noodles made from wheat flour are unhealthy because they cause diabetes, so alternative noodles are needed, such as modified cassava flour and seaweed. Modification cassava is used because it does not contain gluten and seaweed has nutritional value to make healthy, low-calorie noodles. The purpose of this study was to determine the temperature and time of the drying parameters of seaweed noodles. The drying method uses an oven with variable temperature (60, 70, 80, and 90 ) and drying time (2, 4, 6, 8, and 10 hours). The results of the study obtained optimal water content at 60 with 6 hours of 11.75%. The drying kinetics evaluated by logarithmic equation, optimal drying constant value at 80 of 0.67 h-1 with R2 0.9391. Effective moisture diffusivity (Deff) maximum evaluated by second Fick law obtained 9.35×107 m2/sec at temperature 90 with R2=0.9227. The proximate value of ash content is 12.11%, protein is 9.46%, lipid is 0.10%, and carbohydrates is 65.08%.

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Section: Moisture Contentmentioning

confidence: 98%

Section: Proximate Analysismentioning

confidence: 99%

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Drying kinetics of modification cassava-seaweed noodles using an oven

Budiarti,

Sulistiawati,

Juwitaningtyas

et al. 2023

IJAAS

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“…This study aids in understanding consumer preferences and improving production processes in the food industry. Understanding the expenses associated with labor and utilities is crucial for enhancing production efficiency and maximizing profitability (Sasongko et al, 2020). By including miscellaneous expenses, the study acknowledges the importance of accounting for unexpected costs, thereby improving practical applicability.…”

Section: • Restingmentioning

confidence: 99%

“…Noodles are popular in Asian countries due to their convenient preparation and long shelf life (Andriana et al, 2021). In the Philippines, improving nutritional security, income, and employment through efficient food processing and value addition is crucial (Sasongko et al, 2020;Nawaz et al, 2021). Despite achieving self-sufficiency in grain production, agriculture faces challenges such as low returns, shrinking farm holdings, stagnant productivity, and inadequate research and extension support for secondary agriculture, including food processing and value addition (Elisabeth et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Analysis and Economic Viability of Fried Ube Noodles: A Comprehensive Study

Español,

Vera

et al. 2024

ijmier

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Purpose of the Study: Ube has a significant production volume in Quirino Province, but it faces challenges in generating high profits due to limited post-harvest activities and low awareness of its nutritional composition. To address these issues, this comprehensive evaluation aims to examine the nutritional value, financial viability, and profitability of fried ube noodles. Methodology: Ube-based products' nutritional value is analyzed using the IPO model and various methods such as the Biuret Method and Moisture Analyzer. The study also evaluates manufacturing costs and profitability using gross profit margin (GPM), net profit margin (NPM); and return on investment (RoI). Main Findings: The analysis demonstrates that the product is profitable, with a GPM of 54.35%, NPM of 19.43%, and ROI of 24.11%. The 6 Ps study suggests various strategies, including awareness campaigns, involvement of health professionals, product diversification, collaborations with local farmers, research publication, patent opportunities, and lobbying for industry policies. Implications: These strategies leverage the nutritional value of fried ube noodles to increase market visibility and support sustainable growth across People, Services, Products, Places & Partnerships, Publication, Patents, and Policy. The study provides fried ube noodle operators with comprehensive information for decision-making and strategic planning.

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