APPLICATION OF SAGO (METROXYLON SAGO ROTTB) AS SUBSTITUTION MATERIALS OF WHEAT FLOUR IN THE MAKING OF NOODLE

                         Violalita¹, Nurzarrah Tazar¹, Syuryani Syahrul¹, Evawati¹and Rince Alfia Fadri¹

¹Department of  Food Technology, Agricultural Polytechnic State of  Payakumbuh

Jalan Raya Negara Tanjung Pati Km 7–26271, Indonesia
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ABSTRACT

The increasing of wheat consumption is necessary to considerthe local food materials as substitution material. Sago is the potential local food  that used as alternative material and rich of carbohydrate. This material can be used as substitution material of wheat in the making of noodles. However, the right amount of sago as substitution material of wheat in the making of noodle is unknowns.The purpose of study was to obtain the right amount of sago flour as substitution material of wheat in the making of noodle. The study was conducted on 6 percentages of sagoflour  as substitution of wheat (0%, 10%, 20%, 30%, 40% and 50% of sago flour). The best percentage was determined based on quality of noodle by using organoleptic test. The results show that addition 40% of sago flour was the best percentageas substitution material of wheat in the making of noodle. On this amount, the noodle had a good taste, color, aroma, and texture. From the proximate analysis, the noodles with 40% of sago also had a good value in water content, ash, protein, fat, carbohydrate, and less in micro-bacterial content.

Keywords: noodle, substitution, sago, wheat

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