Narsih* and Agato Pages 500 - 507 ( 8 )
Background: The dried noodles produced from maize raw materials soaked for 24 hours were germinated for 36 hours and the Aloe vera skin extracted at 80°C for 60 minutes showed high nutrients, proving that this food product has functional properties.
Objective: To check the quality of dry noodles produced from the combination of maize sprout flour and Aloe vera skin extract.
Subject and Methods: The materials used were maize and Aloe vera skin. Maize was soaked for 24 hours and germinated for 36 hours and the Aloe vera skin was extracted at 80°C for 60 minutes. The maize sprouts obtained were then dried and floured. Then, Aloe vera skin extract was added, followed by other noodle-forming materials for further processing of dried noodles. The nutrient components were analyzed in the produced noodles.
Results: The maize sprout flour had 11.35% protein, protein digestibility 84.84%, starch 37.63%, phytate compound 131.09 mg/g, organic compounds 11 mg/g, and functional compounds 22 mg/g, while the noodle product had elongation of 96.15%, swelling index of 19.64%, tensile strength of 2.01 Nmm, 18 organic acids compounds (lactate, oxalate, succinic, malic, mevalonic, p coumaric, ascorbate, ferulic, panthotenic, myristic, hexadecanoic, palmitic, α-linoleic, linoleic acid, oleic, stearate, isobehenate and folic) and 23 functional groups in the range 527.29 - 3354.74 cm-1.
Conclusion: Dry noodles produced from Aloe vera skin extract and maize sprout flour have functional properties.
Aloe vera skin extract, dry noodles, functional food, maize, organic acids compounds, sprouts.
Agricultural Department, Pontianak State Polytechnic, Ahmad Yani Street, No. 1, Pontianak, West Kalimantan, 78124, Agricultural Department, Pontianak State Polytechnic, Ahmad Yani Street, No. 1, Pontianak, West Kalimantan, 78124