THE INFLUENCE OF VARIATIONS IN THE USE OF ALL

PURPOSE WHEAT FLOURAND LEAVES BANGUN BANGUN

FLOUR AGAINSTTHE QUALITY OF THE PHYSICAL AND
CHEMICAL QUALITY OF WET NOODLES

Tetty Herta Doloksaribu1*, Rika Eldina Daulay 2, Juwita Tarigan3

ABSTRACT

Wet noodle Products with the addition of flour leaves wake-wake up as an alternative
food products to increase the intake of nutrition for nursing mothers and to improve the
production of breast milk. In accordance with the defenisi, then on this research will be
conducted wet noodle of wheat flour with the addition of flour leaves wake-up. The purpose
of the research was To find out the variation analysis of wheat flour and flour leaves wake-
wake up against the quality of the physical and chemical quality of noodles soggy, wet noodle
physical quality Rate include: color, aroma, texture, and taste, assess the quality of the chemical
wet noodle includes: water levels, the levels of ash, protein, fat levels, and levels of
carbohydrates.This type of research is experimental design of randomized complete (RAL),
with three treatments and two repetitions. The results showed Wet noodle flour leaves wake-
wake the most favored by panelists, namely treatment B with the use of flour one hundred eight
seven comma four grams and flour leaves wake-wake up to ten koma eight grams. The resulting
wet noodle at the treatment B with the addition of flour one hundred eight seven comma four
grams and flour leaves wake-wake up to ten comma eight grams has moisture content of sixty-
five seventy-five per cent of semicolon, comma zero ash levels of sixty protein levels of four
percent, ninety-six per cent of semicolon, comma zero fat content of twelve percent
carbohydrate levels, and twenty-six comma five seven percent.

Keywords:wheat flour, flour torbangun, the quality of the physical, chemical, wet noodle
quality

INTRODUCTION

The leaves wake-wake is one of the Indonesia ethnobotany hereditary utilized

community of North Sumatra as a menu of vegetables daily and mainly served for new mothers
to give birth, which has the function as laktagogum are proven to be able to help improve the
production of BREAST MILK (Santoso, 2004).
The leaves wake-wake up very potential to be developed both in terms of its usefulness
as a laktagogum as well as in terms of the nature of the plant that is very easy to grow with a
short harvest age. However, its utility is still limited among Batak society with processed form
only as a vegetable or soup. The processing of the leaves wake-wake up into the flour wake-
wake is one of the efforts to expand the utilization of the leaves wake-wake up with target users
aren't limited to just Batak. In addition to the volume of material into smaller or more concise
with power save which is longer than the leaves wake-wake up to fresh, flour wake-wake is
expected as a form of food semi-finished materials more broadly for the development of food
products more diverse (Doloksaribu, 2015).
A research conducted by the Damanik against nursing mothers in the North Sumatra area
derive the conclusion that consumption of wake-wake leaves can enhance and restore your
stamina, improve the production of BREAST MILK, clean the area of the uterus and can
increase hormones lactation (Damanik, 2001).
Noodle is one of the food products consumed the rice community. The noodles became
popular among the public because it's cheap and simple way of processing has become at once.
The noodles contain carbohydrates, and many contribute energy to the body so that the noodles
can be used as a meal replacement for rice (Astawan, 2008).
The main raw material in the making of noodles was plain flour. Other materials consist
of water, salt and sodium carbonate. Salt serves to strengthen the sense of bemberi, the texture
of the noodles and increase elestisitas and reduce the kelengketan dough. Sodium carbonate to
raise elasticity and extensibility as well as smoothing the texture (IPB, 2002).
Among other cereals flour privilege is its ability to form gluten at the time flour
moistened with water. Elastic properties of gluten on noodle dough cause the noodles that are
generated are not easily given up on the printing process and ripening (Astawan, 1999).
The addition of flour leaves wake-wake up on the research is based on the total number
of wake-wake up to fresh leaves the usual consumed the community i.e. of 120-150 grams per
day (Damanik, 2006). On the research of wet noodles are made by taking a number of lower,
middle, and upper, i.e. 135 g, 120 g and 150 g, fresh leaves. Or equivalent with the leaves
wake-wake of 9.6 g, 10.8 g and 12 g (Doloksaribu, 2015).
According to BSN (1992) is a food product made from wheat flour with or without the
addition of other foodstuffs and food additives are permitted, the typical shaped noodles.
 Wet noodle products with the addition of flour leaves wake-wake up as an alternative
food products to increase the intake of nutrition for nursing mothers and to improve the
production of breast milk. In accordance with the defenisi, then on this research will be
conducted wet noodle of wheat flour with the addition of flour leaves wake-up.

METHOD
This type of research is experimental design of randomized complete (RAL), with 3 and 2
treatment repetition. This type of treatment in this study there are based on the total number of
wake-wake up to fresh leaves are commonly consumed society yaitu120-150 grper day or the
equivalent of the amount of flour leaves wake-wake up 9.6 gr, gr, 10.8 and 12 gr.
a.A Treatment that is adding the flour leaves wake-wake up 9.6 grams (the equivalent of 120
gr fresh wake-wake leaves) and wheat flour 180.8 gr

b.Treatment B, namely the addition of flour leaves wake-wake up 10.8 grams (the equivalent
of 135 gr leaves wake-wake up fresh) and wheat flour 178, 4gr

c.C Treatment i.e. the addition of flour leaves wake-wake up to 12 grams (equivalent to 150
grams of leaves wake-wake up fresh) and 176 gr wheat flour
The number of experimental units (n) in the study were calculated with the formula:
∑ experimental unit (n)
n=rxt
Description:
n = number of units of the experiment
r = number of repetitions (replication)
t = number of treatment (treatment)
then: n = r x t
=2x3
unit = 6 trial
Determination of random numbers using a calculator by pressing the button "2ndf"
"RND". (point) as much as 6 times with results: 0.365, 0.605, 0.110, 0.381, 0.406 0.462, and
random numbers that sorted the results of lowest value to highest value

Research for physical quality test performed in the laboratory of food technology
Department of Nutrition Poltekkes Kemenkes RI Medan JL. Tanjung SP. Country Garbus.
Lubukpakam on Friday July 28, 2017 and chemical quality test performed in the laboratory of
PT Sucofindo JL. Jendral Gatot Subroto Street Medan on Monday July 31, 2017
RESULTS AND DISCUSSION
From table 1. Can explain that the average value of the Favorites against the wet noodle
color panelists flour leaves wake-wake up with the highest value with the average 3.2 fondness
IE wet noodles with treatment B (178.4 gr wheat flour and flour leaves wake-wake up 10.8
GR) and the lowest by an average of 2.7 is the fondness that is wet noodles with treatment C
(176 grams of flour and flour leaves wake-wake up 12 gr)
Table 1. The results of the assessment against the color of wet noodles flour leaves wake-
wake up
Treatment n Average Category The value
of p
Treatment With 30 2.9 Less like 0.003
Treatment B 30 3.2 Love
Treatment C 30 2.7 Less like
Based on the results of the test (Anova) against the diversity of colours in a wet noodle
flour leaves wake-wake that the average color value i.e. a fondness towards p = 0.003 meaning
Ho denied any difference means a fondness towards the wet noodle color panelists the flour
leaves wake-wake up

Based on Table 10. Be aware that the average value of the Favorites against the wet
noodle aroma panelists flour leaves wake-wake is the highest value with the average 3.2
fondness IE wet noodles with treatment B (178.4 gr wheat flour and flour leaves wake-wake
up 10.8 grams) and the lowest average with fondness was 3 IE noodles with wet treatment C
(176 grams of flour and flour leaves wake-wake up 12 gr)

Table 2. The results of the assessment of the aroma of wet noodles flour leaves wake-wake
up
Treatment n Average Category The value of
p
Treatment With 30 3.1 Love 0.669
Treatment B 30 3.2 Love
Treatment C 30 3 Love
the diversity test results (Anova) Table 10 shows the value of p = 0.669 meaning and
Ho accepted meaning that there is no difference in the Customize panelists against the wet
noodle flour aroma leaves wake-wake up

Table 3 shows that the average value of a favorite panelist against wet noodle flour
texture leaves wake-wake is the highest value with the average 3.2 fondness that is wet with
noodles (180.8 gr wheat flour and flour leaves wake-wake up 9.6 gr) and the lowest average
2.8 i.e. wet noodle C (176 grams of flour and flour leaves wake-wake up 12 gr)

Table 3. The results of the assessment of the texture of a wet noodle flour leaves wake-
wake up
Treatment n Average Category The value of p
Treatment With 30 3.2 Love 0.023
Treatment B 30 3 Love
Treatment C 30 2.8 Less Like
Based on the test results of diversity (Anova) against the texture of a wet noodle flour
leaves wake-wake that the average value of the texture that is favorite p = 0.023 meaning Ho
denied that meant no difference fondness panelists against the texture of the noodles flour wet
leaves wake-wake up

In table 4 indicate that the average value of the Favorites against the wet noodle taste
panelists flour leaves wake-wake is the highest value with the average 3.2 fondness IE wet
noodles with treatment B (178.4 gr wheat flour and flour leaves wake-wake up 10.8 grams)
and the lowest by an average of 2.7 is the fondness that is wet noodles with treatment A (180.8
gr wheat flour and flour leaves wake-wake up 9.6 gr)

Table 4. The results of the assessment of wet flour noodles flavored leaves wake-wake up
Treatment n Average Category The value of p
Treatment With 30 2.7 Less like 0.023
Treatment B 30 3.2 Love
Treatment C 30 2.9 Less like
Based on the diversity test (Anova) against the wet noodle flavors that taste of favorite
average the values p = 0.023 meaning Ho denied that means there is the influence of the
difference of the Favorites against the wet noodle taste panelists.
Table 5. Recap of the quality of the physical treatment of wet noodles flour leaves wake-
wake up
Components are The Average Value Of The Treatment The
assessed A B C recommended
treatment
Color 2.9 3.2 2.7 B
Aroma 3.1 3.2 3 A, B, and C
Texture 3.2 3 2.8 A and B
A sense of 2.7 3.2 2.9 B
 From table 5 can be seen that the most preferred color is the color of panelists at the
treatment B (addition of flour and flour gr 178.4 leaves wake-wake up 10.8) with an average
rating of 3.2 (love) and the results of statistical tests show that the value of p = 0.023. B the
addition of flour at the treatment leaves a wake-wake up 10.8 to produce a bright green colour
not darker contrasts with the treatment of C, this is because if the more additions of the flour
leaves wake-wake up, it will increasingly provide the influence of dark color on a wet noodle.
The most preferred aroma panelists is the scent in treatment B (addition of flour and flour gr
178.4 leaves wake-wake up 10.8) with an average rating of 3.2 (love), but the results of the
statistical tests show insignificant value, namely the value of p = 0.669.
The most preferred texture can be seen on the treatment A (addition of flour and flour gr
180.8 leaves wake-wake up 90.4 gr) with an average rating of 3.2 (like) and of the diversity
test results (Anova) showed that the value of p = 0.023. The most preferred taste panelists can
be seen in treatment B (addition of flour and flour gr 178.4 leaves wake-wake up 10.8 grams)
with an average rating of 3.2 (like) so that test results of diversity (Anova) showed that
significant value, namely the value of p = 0.023.
From the description it can be concluded that the most preferred treatment is the treatment
B (addition of flour and flour gr 178.4 leaves wake-wake up 10.8 grams)

CONCLUSION

Based on the results of the study showed that the Wet Noodle flour leaves wake-wake
the most favored by panelists, namely treatment B with the use of wheat flour and flour gr
178.4 leaves wake-wake up wet Noodle Gr. 10.8 resulting in treatment B with the addition of
flour and flour gr 178.4 leaves wake-wake up 10.8 grams has moisture content of 65.75%,
0.60% ash levels, protein levels of 4.96%, 0.12%, fat content and carbohydrate levels 26.57%.

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