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Utilization of Porang Flour for Producing Tapioca
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To cite this article: E Kamsiati et al 2022 IOP Conf. Ser.: Earth Environ. Sci. 1024 012024
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The 3rd International Conference on Agricultural Postharvest Handling and Processing
IOP Conf. Series: Earth and Environmental Science
1024 (2022) 012024
IOP Publishing
doi:10.1088/1755-1315/1024/1/012024
Utilization of Porang Flour for Producing Tapioca Based
Gluten-Free Noodles and Characteristics of the Product
E Kamsiati1, S Widowati1, and H Herawati1
1Indonesian Center for Agricultural Postharvest Research and Development
Jl. Tentara Pelajar 12, Cimanggu, Bogor 16114, West Java, Indonesia
Email: elmikamsiati@gmail.com
Abstract. Porang flour is an intermediate product of porang that has fairly high glucomannan
content. Glucomannan was widely used as a gelling agent and stabilizer in food products. Glutenfree noodles were developed to fulfill the needs of healthy and specialty food segments.
Generally, the gluten-free noodle uses local flour or starch as raw material. The challenge in the
development of gluten-free noodles is the absence of gluten that affects the product texture. This
study aims to determine the effect of porang flour on gluten-free noodles made from tapioca.
This study was arranged in a completely randomized design with a proportion of konjac flour as
the treatment. The treatments consist of 5%, 10%, 15%, and 20% porang flour compared to the
control. The results showed that the proportion of porang flour had a significant effect on the
texture and proximate content of the noodles. Noodles with the best texture were obtained using
porang flour at 15%. It had a hardness of 0.824 N; Cohesiveness 0.704; Gumminess 0,411 N;
Chewiness 0.168 mJ. That noodles had 7.165% moisture content ; 0.655% ash; 0.185% fat;
0.925% protein; 91.070% carbohydrates and 369.645% energy .[D4]
1. Introduction
The development of gluten-free noodles aims to produce noodle products for special segments, namely
people with celliac disease and also autism. Local flour and starch are sources of carbohydrates that can
be used as raw materials for making gluten-free noodles. Tapioca is a starch derived from cassava.
Tapioca is widely used as a raw material or additive in various food products.[1]
In the wheat noodle production process, gluten plays a role in producing an elastic dough so as to
produce noodles with a chewy texture and are not easily crushed when cooked. The obstacle in
developing gluten-free noodles is the absence of gluten, so it is necessary to modify the formula and
process to get a product with good characteristics[2]. In the development of gluten-free noodles,
hydrocolloids and emulsifiers are added to improve the texture of the product. Polysaccharides and their
derivatives as well as proteins can be used as ingredients in the manufacture of gluten-free noodles.
Porang is one type of tuber plant that contains a lot of glucomannan. Glucomannan is a
polysaccharide composed of glucose and mannose units that connected by β 1-4 linkage. Glucomannan
is commonly used as a stabilizer, gelling agent and texturing agent in various food products.
Glucomannan is also a natural fiber that is beneficial for health. Porang flour is the result of drying and
flouring porang tubers. Porang flour contains 43-70% glucomannan ,[3], [4]
The development of gluten-free noodles has been previously reported including the development of
gluten-free cassava noodles [2] sorghum noodles [5]; and the development of corn noodles [6][7]. While
research on the use of porang flour in the producction of noodles has previously been reported, including
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The 3rd International Conference on Agricultural Postharvest Handling and Processing
IOP Conf. Series: Earth and Environmental Science
1024 (2022) 012024
IOP Publishing
doi:10.1088/1755-1315/1024/1/012024
the production of porang noodles using the pregelatinization method [8]; addition of porang flour to
noodles with mocaf substitution [9]; porang flour substitution in making wheat noodles [10].
Limited studies have reported the use of porang flour in making gluten-free noodles made from
starch/tapioca.This study aims to determine the effect of the proportion of porang flour on the
characteristics of gluten-free tapioca-based noodles.
2. Methods
This research was carried out at the Postharvest Research and Development Research and Development
Laboratory in January-June 2021. The materials used were Pak Tani brand tapioca, porang flour and
refined salt. The equipment used are scales, basins, measuring cups, stoves, pans, renoodles, baking
sheets and aisle dryers. While the analytical equipment used is a scale, oven, desiccator, Khjedal flask,
Soxhlet, chromameter Minolta AMT501, texture analyzer.
The study was arranged in a completely randomized design with 5 treatments, namely 5%, 10%, 15%
and 20% porang flour substitution compared to the control. Each treatment has three replications.
The process of making tapioca-based gluten-free with the addition of porang flour was as follows:
tapioca added with porang flour and salt, mixed with 50% hot water until a dough was formed. Then
the dough was molded using re-noodles to be wet noodle strands. The noodles were then dried using a
dryer at 50°C for 3 hours. The dried noodles were packed in tight plastic for further analysis.
Parameters observed were texture, colour, and proximate analysis. Color analysis using a
chromameter Minolta AMT501 on parameters L, a, b, C and H. Texture using a Brookfield Model
Texture Analyzer: CT-3 on parameters hardness, cohesiveness, springiness, gumminess and chewiness.
Proximate analysis includes moisture content, ash content, fat content, protein content and carbohydrate
content. The data obtained were analyzed by analysis of variance with = 5% using SPSS 22.
3. Results and Discussion
3.1. Texture
The hardness of the noodles obtained ranged from 0.194-0.828 N. The results of the analysis of variance
showed that the treatment had a significantly effect on hardness of the noodle. The use of porang flour
tends to increase the hardness of the noodles produced. These results in line with the results of previous
studies, where porang flour noodles have a higher hardness than wheat noodles [8]. The higher use of
konjac flour tend to increase of the konjac noodle. [11]
Table 1. Means of texture parameters of the noodle at various treatment
Treatments
Hardness
Cohesiveness Springiness
Gumminess
0,194±0,038a 0,016±0,006a 0,260±0,510a 0,032±0,072a
Control
Porang 5%
0,319±0,033a 0,010±0,007a 0,356±0,207a 0,003±0,002a
Porang 10%
0,828±0,176d 0,000±0,000a 0,390±0,042b 0,002±0,001a
Porang 15%
0,824±0,105c 0,704±0,394b 0,392±0,040b 0,411±0,348b
Porang 20%
0,562±0,285b 0,002±0,005a 0,360±0,038b 0,094±0,226a
Chewiness
0,000±0,000a
0,000±0,000a
0,000±0,000a
0,172±0,074a
0,000±0,000a
The same letter in the same column behind mean value showed no significant difference (P> 0.05)
Furthermore, the cohesiveness ranges from 0,000-0,704. The highest cohesiveness value was
obtained from the using of 15% porang flour. The cohesiveness value shows the compactness of the
noodle structure. The higher the value of cohesiveness shows the structure that more compact.
The next parameter of texture is the springiness. The springiness value ranges from 0.260-0.390. The
gumminess values of noodle ranged from 0.002 to 0.411. While the value of chewiness ranged from
0.000-0.172. The use of porang flour tends to improve the texture characteristics of the noodles
produced. The results of the analysis of variance showed that the treatment gave significantly effects on
all texture parameters.
2
The 3rd International Conference on Agricultural Postharvest Handling and Processing
IOP Conf. Series: Earth and Environmental Science
1024 (2022) 012024
IOP Publishing
doi:10.1088/1755-1315/1024/1/012024
Glucomannan is a hydrocolloid that has high water binding properties. In the process of making
noodles, glucomannan will bind to starch and protein to produce a stronger texture. Glucomannan can
produced strong gel structure that The strong texture results in noodles that don't break easily and
crumble when cooked. [12]. The use of konjac flour tend to increase the panelist acceptance of noodle
made from taro and wheat flour mix. [13]
Texture is an important parameter in noodle products. Good quality noodles are noodles that not
easily break not only in raw shape but also when its cooked. The use of porang flour by 15% produced
noodles with the highest cohesiveness characteristic, namely 0.704. Likewise, the parameters of
springiness, gumminess and chewiness. Therefore, the use of porang flour by 15% produces noodles
with the best texture characteristics.
3.2. Color
The observed noodle color parameters were Lightness (L), redness (a), yellowness (b), chromaticity
index (C) and Hue (H) of the cooked noodles. Lightness (L) values ranged from 39,080-55,113. The
addition of porang flour tends to increase the lightness of the resulting noodles. The results of the
analysis of variance showed that the use of porang flour resulted in brighter noodles. Porang flour
contains glucomannan which has high water binding ability and can form a gel. The resulting gel
produces a brighter color in the resulting noodles.
Table 2. Means of colour parameters of the noodle at various treatment
Treatment
L
a
b
C
1
39,080±0,679 -6,570±0,740 1,133±0,636 6,700±0,685
2
45,017±0,304 -5,920±0,064 0,507±0,114 5,943±0,059
3
49,457±0,078 -4,437±0,062 2,183±0,073 5,100±0,224
4
53,967±0,506 -5,397±0,257 3,437±0,178 6,400±0,305
5
55,113±0,338 -4,597±0,054 3,647±0,179 5,870±0,092
H
169,887±5,894
175,057±1,141
154,543±2,008
147,497±0,342
141,587±1,611
Furthermore, on the redness parameter, it ranges from -4.597 to -6.570. The use of porang flour tends
to produce noodles that have a higher level of redness. Then the yelowness value ranges from 0.507 to
3.647. The use of porang flour tends to increase the yellowness of the noodles produced. The results of
the analysis of variance showed that the treatment had a significantly effect on the level of redness and
yellowness of the noodles produced. Porang flour has a yellow and slightly reddish color, compared to
tapioca which is white and transparent when cooked. The use of porang flour produces a slightly reddishyellow color of the noodles.[9]
Chromaticity index (C) shows the level of color density of the resulting noodles. The chromaticity
index ranges from 5,100-6,700. The results of the analysis of variance showed that the treatment had a
significantly effect. Then on the Hue value, which shows the actual color, the resulting Hue value ranges
from 141,587-175.057. This value indicates that the noodles tend to be yellowish in color. The results
of the analysis of variance showed that the treatment had a significantly effect on the color of noodle.
3.3. Proximate content
The moisture content of noodles ranges from 6.550-7.455%. The use of porang flour tends to increase
the moisture content of the noodles. The results of the analysis of variance showed that the treatment
had a significantly effect. Porang flour contains 40-70% glucomannan. High levels of glucomannan in
noodles can bind water so that the addition of porang flour tends to produce higher moisture content.
[14]
3
The 3rd International Conference on Agricultural Postharvest Handling and Processing
IOP Conf. Series: Earth and Environmental Science
1024 (2022) 012024
IOP Publishing
doi:10.1088/1755-1315/1024/1/012024
Table 3. Means of proximate parameters of the noodle at various treatment
Treatments
Moisture
content (%)
Ash content
(%)
Fat content
(%)
Protein
content
(%)
Carbohydrat
content (%)
Control
6,550±0,030a 0,185±0,005b 0,115±0,005a 0,745±0,045ab 92,405±0,065e
Porang 5%
7,235±0,025b 0,100±0,010a 0,100±0,010a 0,700±0,000a 91,865±0,025d
Porang 10%
7,165±0,015b 0,655±0,005d 0,185±0,015c 0,925±0,045b 91,070±0,090c
Porang 15% 7,4550±0,005c 0,545±0,005c 0,150±0,000b 1,660±0,090d 90,190±0,090a
Porang 20%
7,210±0,020b 0,660±0,010d 0,080±0,010a 1,350±0,040c 90,700±0,080b
The same letter in the same column behind mean value showed no significant difference (P> 0.05)
Energy
(kkal)
373,635±0,125d
371,160±0,01c
369,645±0,035b
368,750±0,000a
368,750±0,070a
The ash content of the noodles ranged from 0.100-0.660%. The use of higher porang flour tends to
increase the ash content of the noodles. The results of the analysis of variance showed that the addition
of porang flour had a significant effect on the ash content of the noodles produced. The ash content of
porang flour was 4.47%, whereas tapioca had 0,11-0,19% ash content. [3], [15]
Furthermore, the fat content ranged from 0.080 to 0.185%. The results of the analysis of variance
showed that the treatment had a significantly effect on fat content. The use of porang flour tends to
increase the fat content of the noodles produced. Tapioca which is starch from cassava has a low content
of fat (0.33-0.76%) the use of porang flour which has a fat content 2.98% can increase the fat content of
the noodles produced. [3], [15]
In terms of protein content, the noodles had protein content ranging from 0.700-1.660%. The increase
in the use of porang flour resulted in higher protein content than the control. The results of the analysis
of variance showed that the treatment had a significantly effect on protein content. Porang flour is the
result of drying and grinding porang tubers, so that not only glucomannan, other components including
protein are still present in porang flour. The protein content of porang flour was 3.34% Therefore, the
use of porang flour tends to increase the protein content of the noodles produced.[3], [14], [15]
Carbohydrate content ranged from 90.190-92.405%. The use of porang flour tends to reduce the
carbohydrate content of the noodles produced. The results of the analysis of variance showed that the
treatment had a significantly effect. The carbohydrate content in tapioca is higher than in porang flour,
so the use of porang flour will reduce the carbohydrate content of the noodles produced.
4. Conclusion
The use of porang flour had a significantly effect on the characteristics of texture, colour and proximate
content of tapioca-based gluten-free noodles. The use of porang flour tends to increase the lightness of
the resulting noodles. The use of porang flour also improves the texture characteristics of the resulting
noodles. The use of porang flour by 15%, produces noodles with the best texture characteristics. The
results of the proximate analysis also showed that the use of porang flour increased the water, ash,
protein and fat content and reduced the carbohydrate content of the noodles produced.
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[4] Y. A. Wigoeno, R. Azrianingsih, and A. Roosdiana 2013. J. Biotropika, vol. 1: 231–235, 2013.
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The 3rd International Conference on Agricultural Postharvest Handling and Processing
IOP Conf. Series: Earth and Environmental Science
1024 (2022) 012024
IOP Publishing
doi:10.1088/1755-1315/1024/1/012024
Nasional Fakultas Pertanian Universitas Trunojoyo Madura 844–853.
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[15] E. Syamsir, P. Hariyadi, D. Fardiaz, N. Andarwulan, and F. Kusnandar 2011 Karakterisasi tapioka
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