Saeri Moh, Mariyono Joko, Latifah Evy, Khamidah Aniswatul, Yustina Ita, Sugiono Sugiono, Supriadi Khojin, Subagio Herman, Antarlina Sri Satya
Research Center for Behavioral and Circular Economics, Research Center for Behavioral and Circular Economics, Research Organization for Governance Economy and Community Welfare, National Research and Innovation Agency (BRIN), Indonesia.
Agribusiness Study Program, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Indonesia.
Int J Food Sci. 2022 Nov 16;2022:7387223. doi: 10.1155/2022/7387223. eCollection 2022.
The study was aimed at obtaining a vermicelli formulation on a mixture of corn and rice flour, adding carrageenan and its economic analysis. The experiment applied a 2-factorial randomized block design, where factor 1 was a mixture of corn and rice flour (5 levels) and factor 2 was carrageenan concentration (5 levels), repeated three times. The data were analyzed using ANOVA provided in SPSS. When there were significant differences, the analysis proceeded with DMRT at a level of 5% to see differences among treatments. The results show that the higher the corn flour and carrageenan concentration, the higher the vermicelli's ash and fat content. The formulation produces wet vermicelli with a good appearance. The production of vermicelli uses an extruder method. The selected vermicelli formulation was a mixture of 25% corn flour with 75% rice flour and the addition of 0.6% carrageenan. The characteristics of the wet vermicelli are moisture content of 42.84%, ash content of 0.21% on a wet basis (wb), and fat content of 0.43% wb. The organoleptic test of vermicelli was color 3.9 (liked), aroma 3.6 (liked), texture 2.6 (quite soft), taste 3.7 (liked), and general appearance 3.5 (liked). Economically, making vermicelli made of corn and rice flour is profitable because the R/C ratio value is greater than one, which is 2.27. The resulting wet vermicelli resembles wet noodles, large in size and yellow in color, so it can be recommended as gluten-free noodles, suitable for consumption by people with gluten allergies.
该研究旨在获得一种以玉米粉和米粉混合物为原料、添加卡拉胶的粉丝配方及其经济分析。试验采用二因素随机区组设计，其中因素1为玉米粉和米粉的混合物（5个水平），因素2为卡拉胶浓度（5个水平），重复3次。使用SPSS中提供的方差分析对数据进行分析。当存在显著差异时，采用5%水平的邓肯多重极差检验（DMRT）进一步分析各处理之间的差异。结果表明，玉米粉和卡拉胶浓度越高，粉丝的灰分和脂肪含量越高。该配方生产出的湿粉丝外观良好。粉丝生产采用挤压法。所选的粉丝配方为25%玉米粉与75%米粉的混合物，并添加0.6%的卡拉胶。湿粉丝的特性为：水分含量42.84%，湿基（wb）灰分含量0.21%，湿基脂肪含量0.43%。粉丝的感官评价为：色泽3.9（喜欢），香气3.6（喜欢），质地2.6（相当柔软），口感3.7（喜欢），总体外观3.5（喜欢）。从经济角度来看，用玉米粉和米粉制作粉丝是有利可图的，因为收益成本比（R/C）值大于1，为2.27。所生产的湿粉丝类似湿面条，尺寸大且颜色发黄，因此可推荐作为无麸质面条，适合麸质过敏人群食用。
