THE EFFECT OF TAPIOCA FLOUR AS A SUBSTITUTION OF WHEAT FLOUR TO THE PHYSICAL PROPERTIES OF WET HERBAL NOODLES

Abstract

The aims of this researchwere to find out the effect of the amount of tapioca flour subtituted inwheat flour on the
physical attributes ofwet herbal noodles. The studywas analyzedwith the completely randomized designwith 4
variations of substitutiontapiocawhich are 0%, 10%, 20%, and 30%with 3 repetitions for each treatment. The
results showthat the higher the substitutionof tapioca flour, the higher thewater content and tensile strength, but
the lower thewater absorption and swell noodles. The average score of each composition in the hedonic test tends
to be on the classification dislike – neutral. Noodles with tapioca flour tend to bemore durable. The analysis of
variance and Duncan test ( <0,05) show that substitution of tapioca significantly affects moisture content,
tensile strength, and the HSI color, but tapioca substitution does not influence the water absorption and swell
noodles.
Keywords : Herbalwet noodles, Food quality, Tapioca flour