STUDY OF THE PHYSICAL PROPERTIES OF WET NOODLES WITH ADDITION OF SEA WEED

Abstract

The objective of this research was to study the physical properties ofwet noodles with addition of sea weed such
as: water content, water absorption, expand ability, strength of noodles, as well as color. This research was
conducted at6 different compositions as treatmentwith 3 replications for each treatment. Wetnoodleswasmade
as many as 6 treatments using 1kg of flour pertreatment, with100% of of wheat flour (control) and five other
treatments is by adding sea weed with a ratio of 15%, 20%, 25%, 30%and 35%by weight of wheat flour. The
results showthat thewet noodleproduced has amoisture content ranging from35,18%to 35,75%for dryandwet
noodle 52,10% to 52,85% for wet noodles cooked, power development wet noodle sranged between 25,71%
to33,06%, water absorption 55,80% to 60,36%, breaking noodle power ranging from 5 N to 5,67 N and wet
noodle color significantly in each treatment.
Keywords: physical properties, seaweed,wet noodles, wheat flour.