Nutritional Value Analysis of Noodles Made from Uwi Kano Flour (Dioscorea alata L.) Substituted with Seaweed (Eucheuma spinosum) from Wakatobi

Abstract

A study was conducted with the title "Analysis of the Nutritional Content of Noodles from a Mixture of Kano Tuber Flour (Dioscorea alata L.) and Seaweed Flour (Eucheuma spinosum) from Wakatobi". This study aims to make noodles from a mixture of cano tuber flour and seaweed flour by determining the composition of the best comparison of noodle raw materials and to determine the nutritional content of noodles, including protein, fat, ash, water, and crude fiber. The samples of this study were cano tubers (Dioscorea alata L.) and seaweed (Eucheuma spinosum). This study was conducted using proximate and organoleptic analysis methods. Based on the results of the data analysis, the following conclusions were obtained: (1) Noodles are made with several types of comparisons of cano tuber raw materials and seaweed flour, namely 95:5, 90:10, 85:15, 80:20, and 75:25. Noodles made with various ratios were then subjected to organoleptic tests with the results of the hedonic test analysis from 20 noodle panelists with the best quality being noodles with a ratio of 95:5. (2) The results of the analysis of the nutritional content of noodles from the best organoleptic analysis of 95:5, dry noodles contain water and ash content of 4.19% and 1.52% respectively and wet noodles have water, ash, crude fiber, fat and protein content of 35.44%, 8.48%, 11.58%, 6.81% and 2.62% respectively.