Abstract:
The research aimed to determine the effect of wheat and flour comparison other (jackfruit seed flour and flour coconut pulp) for the quality of wet noodles according SNI 01-2987-1992. Research using completely randomized design (CRD) with treatment that is M1 = noodles made with 100% wheat, M2 = noodles made with a ratio 90% 10% wheat flour and other (5% jackfruit seed flour and 5% coconut pulp flour), M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour), M4 = noodles made with a ratio of 70% wheat flour and 30% other (25% jackfruit seed flour and 5% flour coconut pulp) and M5 = noodles made with a ratio of 60% wheat flour and 40% other (35% jackfruit seed flour and 5% coconut pulp flour). The results showed that the ratio of flour with another flour significantly different effect on the moisture content, ash content, protein content and organoleptic analysis; color, texture, aroma and overall assessment. Noodles M1-M3 treatment meets the standards SNI but for the best treatment in this study was the treatment M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour). Using RCR and BEP analysis, wet noodles with jackfruit seed flour and coconut pulp flour industry is feasible as small business.
