Abstract
Mocaf-sorghum noodles have low nutritional content so it is necessary to add food ingredients to produce noodles with high nutritional value. The aim of this study was to evaluate the effect of the various concentration of moringa flour and seaweed flour on the nutritional value of mocaf-sorghum dried noodles. This research was designed by Completely Randomized Design (CRD) with a single factor, namely the concentration of moringa flour and seaweed flour consisting of 6 treatments with 3 replications.. The treatment factors include the concentration of mocaf:sorghum : moringa leaf flour: E.cottoniii flour, namely P1 (60% : 25% : 0% : 15%); P2 (60% : 25% : 3% : 12%); P3 (60% : 25%: 6%: 9%); P4 (60% : 25% : 9%: 6%); P5 (60% : 25% : 12% : 3%); P6 (60% : 25% : 15% : 0%). The parameters observed in this study were moisture content, ash, protein, crude fiber, antioxidant activity, iodine, elongation, cooking loss, cooking time, color, and organoleptic (texture, aroma, and taste). The concentration of moringa flour and seaweed flour gave significantly different effects on moisture content, ash, protein, crude fiber, antioxidant activity, iodine, elongation, cooking loss, cooking time, color, and hedonic organoleptic and scoring. The best treatment was P3 with a moisture content of 7.73%; ash 1.49%; protein 10.36%; crude fiber 29.08%; antioxidant 94.63%; iodine 2.82 ppm; elongation 2.35%; cooking loss 11.66%; cooking time 8.88 minutes; L* before cooking 40.85 and after cooking 45.50 and oHue before cooking 138.52 and after cooking 105.46.