Abstract:
Formulation development of sago noodle is needed to improve its sensory quality especially odor and elasticity. The formulation of sago noodle with modified cassava flow (MOCAL) combination had been studied in this research. The purpose of this research was to find the best formulation of sago starch and MOCAL to make noodle. It was held in Crop Processing and Analysis Laboratory at Agriculture Faculty and Food Chemistry Laboratory at Fishery Faculty, from April to June 2009. The research was done by using completely randomized design (CRD/RAL) by 5 (five) treatments 3 (three) replications. The treatments were: SMO (100% sago starch), SMI (90% sago starch, 10% MOCAL), SM2 (80% sago starch, 20% MOCAL), SM3 (70% sago starch, 30% MOCAL), and SM4 (60% sago starch, 40% MOCAL). The parameters observed were moisture content, ash, and protein content of noodle. Sensory evaluation (odor, color, taste, elasticity and overall acceptance) of noodle was analyzed by Friedman test. The results shows that all treatments give not significantly different effect (P>0,05) for moisture and ash content. The protein content of SMO was not significantly different (P>0,05) with SMI treatment and significantly different'(P<0,05) with SM2, SM3 and SM4 treatments. Based on hedonic scale of sensory evaluation can be concluded that the average level of panelists preferences for all parameters^j of noodle were from neutral to like it. The SM4 (60% sago starch, 40% MOCAL) was the best formulation in this research (moisture content 61,525%, ash 0,195% and protein content 3,497%).
