Pengaruh penambahan jenis dan konsentrasi hidrokoloid terhadap sifat fisik dan kualitas pemasakan mi kering bebas gluten Effect of hydrocolloid type and concentration on the physical properties and cooking quality of gluten-free dry noodles

Abstract

Noodles are one of the food products frequently consumed by the Indonesian people. The main ingredient for making noodles is wheat flour, which contains gluten, one of the causes of celiac disease. The experiment involved making gluten-free noodles from local flours, namely sago flour, yellow sweet potato flour, and mung bean flour, with the addition of hydrocolloids to resemble the characteristics of conventional noodles. The research aims to determine the effect of adding guar gum and xanthan gum on the physical properties and cooking quality of gluten-free dry noodles. This research was conducted using a qualitative and quantitative approach with a factorial completely randomized design. Data analysis was conducted using the Analysis of Variance (ANOVA) test with the Minitab 20 application. The testing showed a significant effect, so further testing was conducted using the BNJ/Tukey test at the 5% level. The research results indicate that the noodle dough's molding ability has not yet formed perfectly, although the strands of noodles are still fragmented. Visually, gluten-free dry noodles are yellowish-brown in color. The concentration of xanthan gum and guar gum has a significant effect (α≤0.05) on the resulting moisture. The concentration of xanthan gum and guar gum has a significant effect (α≤0.05) on the cooking time obtained, and xanthan gum and guar gum have a significant effect (α≤0.05) on water absorption, shrinkage, cooking time, and the resulting cooking time.