Nutritional Content of Dry Noodles Made from Mocaf Flour and Porang Flour and the Addition of Seaweed Extract

View Full Paper

Ask AI

Bookmark

Authors

Discussion

Analysis reveals nutritional improvement in dry noodles using mocaf and porang flour with seaweed extract, suggesting enhanced elasticity.

The best nutritional profile occurs with a 50:50 proportion of mocaf and porang flour.
Adding seaweed extract of Ulva lactuca sp. further enhances the noodle's composition.
The study used a completely randomized design with two factors to assess different flour mixtures.
These findings may support creating healthier dry noodles with improved characteristics.

Savitri et al. (2025) studied this question.

View Full Paper

Ask AI

Bookmark

Analysis reveals nutritional improvement in dry noodles using mocaf and porang flour with seaweed extract, suggesting enhanced elasticity.