The development of noodles using modified cassava flour, konjac flour, and cassava leaf extract
Abstract
Noodles are widely consumed across many countries, including Indonesia, and are typically made using wheat and
rice flour as the primary ingredients. However, since Indonesia is not a major wheat producer, the country depends
heavily on wheat imports. This reliance underscores the need to explore locally available food resources to reduce
dependence on imported raw materials. One promising alternative is cassava, which can be processed into
modified cassava flour (MOCAF). Despite its potential, a high proportion of MOCAF in noodle formulations tends
to reduce product elasticity. To address this issue, konjac flour, a hydrocolloid-rich ingredient containing
glucomannan known for its high viscosity, can be incorporated to improve texture. This study aimed to develop
Mojac instant noodles, formulated using MOCAF, konjac flour, and cassava leaf extract as a natural antioxidant
source. The Mojac noodle formulations consisted of four ingredients: wheat flour, MOCAF, konjac flour, and cassava
leaf extract, combined in the following ratios: F1 (50:20:7:23), F2 (45:20:10:25), and F3 (40:20:13:27). Analyses
performed included sensory evaluation, chemical composition testing (moisture, ash, protein, fat, carbohydrates,
hydrogen cyanide [HCN], and antioxidant activity), and physical property assessment (color and elasticity). Sensory
evaluation results indicated that the F1 formulation was the most preferred by panelists. The chemical composition
of F1 noodles was as follows: 41.24% moisture, 2.74% ash, 5.74% protein, 7.59% fat, 42.69% carbohydrates, 4.07%
antioxidant activity, and 18.72% HCN. In terms of physical properties, the color analysis of F1 noodles showed L*,
a*, and b* values of 58.42, -5.17, and 23.97, respectively.
Keywords: cassava leaf extract, konjac flour, mocaf, noodles
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References
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