2.

Materials and Methods

This research was carried out at the UPTD Laboratory for Testing and Goods Quality
Certification (BPSMB). This research activity was carried out in April 2018.

2.1. Materials
Broccoli (Brassia oleracea) and wheat flour (Cakra Kembar) were purchased from local
market. The jackfruit seed were obtained from waste of fruit sellers, iodine salt, chicken eggs,
CMC (Carboxylmetil Cellulose), natrium hydroxida, and water.

2.2. Methods
2.2.1. Preparation of Jackfruit Seed Powder (Rahmat Rukmana, 2000)

Jackfruit seeds were thoughly washed with flowing water to remove the dirt on the coat of jackfruit
seeds. Jackfruit seed coats were peeled by knive to ease the next processes . Then, it were boiled
in boiling water for 10-15 minutes to remove the sap. After that, it were drained in a basins and it
were waited until its normal temperature. Afterwards, it were sliced thinly with a thickness of 2-3
mm so that they are easily dried. Next, jackfruit seeds were intensively dried under the sunlight to
for 3-4 days or until it dried enough. Furhermore, the dried jackfruit seed slices were blended using
a blender until their particle size become powder or flour. Hereafter, the jackfruit seed powder was
filtered using a sieve to separate the smooth and rough particles of powder. Finally, the rough
particle was collected and then it was mixed again to obtain the smooth flour.

2.2.2. Preparation of Broccoli Pasta

Broccoli was sorted from others. Then, it was washed by flowing water. After that, the stalk was
cut. Furthermore, it was steamed until 5 minutes and it was drained into a basins. Then, it was
crushed by mixer to obtain a broccoli paste. This Broccoli paste was applied as a forticant in dried
noodle in order to calcium fortification.

2.2.3. Dried Noodle Fortification (Hendrasari, 2000, Khojah dkk., 2017)

Dried noodles were prepared in laboratory following the procedure of Hendrasari (2000). The
basic ingredients used for making dried noodle were: 1-2 % salt, 0,5% Carboxymethyl Cellulose
(CMC), 0,8% natrium hydroxide, 23-38 % water. Wheat flour and jackfruit seed flour were mixed
with ratio N1 = 95 % : 5 %, N2= 85% : 15%, N3 = 75% : 25%. After that, broccoli paste was
added into the dough with concentration of broccoli paste were B1 = 10%, B2= 20%, B3 = 30%.
Respectively, water, salt, soda solution, CMC were slowly added to the dough in the mixer (set
at speed 1). After that, the speed of the mixer was increased. The mixing was continued for 5 min
untill the dough developed a workable consistency. Then, the dough was formed into dough sheets
by a process of folding and passing the crumbly dough through the rollers of the noodle machine
(Ampia) several times (Khojah E., dkk., 2017). The first dough rolling was at initial thickness of
dough sheets of 2.5 mm and 5 mm respectively. Furthermore, the rolling was repeated again with
3.5 mm and 7 mm respectively. The final rolling was done twice at the thickness of dough sheets
of 3.5 mm and 2.5 mm respectively. Then, the sheets were cut into strips of 2,5 mm thickness
using the cuting roll attachment of the noodle machine (Ampia). The noodle strips were cut to 10
cm in length before steaming over boiling water for about 5 minutes. Further, the noodle strips
were drained and dried in an oven at 60ºC for about 5 hours.

2.2.4. Chemical and physical Properties of dried noodle

Dried noodles were analyzed for water content, calsium, water absorption and sensory evaluation
(taste, color, texture and flavor). Water content used method of AOAC and calcium content was
identified by Atomic Absorption Spectrofotometer (AAS). The water absorption were determined
according to Yuliyanti (2012).

2.2.5. Evoluation Sensory (Rahayu, 2006)

The evaluation test used was a hedonic test. Untrained panelists from university students consisting
of 20 people were given questionner sheets to assess the samples. The samples were randomly
presented and marked by certain codes which consists of three numbers. The panelists were asked
to score their preferences including colour, aroma, taste and texture of dried noodle ranging from
1 (dislike very much) to 5 (like very much) by using questionnaire sheets.

2.2.6. Statistical Analysis

The obtained data were analized by analysis of variance with completely randomized
design consisting of two factors and three levels with two replications. If the treatment test shows
a significant effect between treatments, it will be continued with the Smallest Significant
Difference (BNT) test.

Table 1. Completely randomized design of dried noodle

Ratio wheat flour : Jackfruit seed flour Broccoli paste concentration
(N) 10% (B1) 20% (B2) 30% (B3)
95% : 5% (N1) N1B1 N1B2 N1B3
85% : 15% (N2) N2B1 N2B2 N2B3
75% : 25% (N3) N3B1 N3B2 N3B3

3. Results and Discussions

3.1. Water content

Water content is the percentage of water content of a material that can be expressed based on wet
weight (wet basis) or based on dry weight. Water content play a role in freshness and durability of
food. The high water content in the food causes low material resistance especially in dried noodle.
According to Jatmiko (2014), some of the water in the ingredients must be removed to extend the
durability of food, in various ways depending on the type of food.
The results showed that water content of dried noodle samples in this study were ranged between
13.34-8.39%. The lowest water content was 8,39 % at ratio wheat flour : jackfruit flour of 95 %
:5 % and broccoli pasta of 10% . While, the highest water content was 13,34% at ratio wheat
flour : jackfruit flour of 75% : 25% and broccoli pasta of 30%. According to SNI 01-2774-1992
(the Ministry of Industry's Industrial Standardization Center), the maximum water content of dried
noodle is 8-10%. The dried noodles in this study has fulfilled the water content requirement, except
N2B3, N1B3 and N3B3.

The result of analysis of variance found that broccoli paste concentration in making dried noodle
had very significant effect (p> 0.05) on the water content of the dried noodles produced. This is
because broccoli pasta also contains water (Astawan, 2007). The more pasta broccoli was added,
the water content in dried noodles will also increase.

3.2 Calsium

Calcium is a micronutrient or mineral needed by the body (Almatsier, 2001). The results showed
that calcium obtained in dried noodle in this study ranged from 152.90 mg - 816.50 mg. Calcium
content is dried noodle in this study can be seen in Table 2 below.

Table 2. Calcium Contents in dried noodle samples

Samples Calcium Content
N1B1 497,50 mg
N1B2 583,10 mg
N1B3 816,50 mg
N2B1 196,40 mg
N2B2 264,70 mg
N2B3 444,00 mg
N3B1 152,90 mg
N3B2 204,70 mg
N3B3 211,80 mg

From Table 2. the highest calcium content in dried noodle samples was 816,50 mg with ratio wheat
flour: jackfruit seed flour of 95%: 5% and broccoli paste of 30%. Whereas, the lowest calcium
content obtained at ratio wheat flour : jackfruit seed flour of 75%:25% and broccoli paste of 10%
was 152.90 mg.

From the result, the increasing calcium in dried noodle samples was caused by increasing broccoli
paste concentration. Calcium contained in broccoli also had reported by Wirakusumah (2000) that
broccoli has a calcium level of 52 mg / 100 g of its ingredient. In this study, the addition of broccoli
paste can be function as a calcium fortification ingredient in jackfruit seed flour substituted
noodles.
3.3. Water Absorption

Water absorption capacity is the ability of materials to absorb water optimally. The results showed
that water absorption capacity of dried noodles ranged from 394.16-170.99%. The lowest water
absorption was obtained in N2B2 with a value of 170.99%. The highest water absorption capacity
was obtained in N1B2 with a value of 394.16%. The higher water content of dried noodle samples,
the lower water absorption of them. The dried noodle samples containing more water content tends
to absorb less water (Muhajir, A. 2012.) In accordance to Prabowo (2010), the capacity of water
absorption of a food such as flour can reduce if the existence of water in the flour is plentiful.
Average water absorption data analysis can be seen in Table 14. below.

The optimum water absorption capacity of dried noodle according to the Indonesia National
Standard (SNI) was below 223,2%. From the results, there were four dried noodle samples of all
samples which were not appropriate with SNI.

The analysis of variance of water absorption capacity showed that the ratio wheat flour: jackfruit
seed flour and broccoli paste in making noodles had no significant effect (p> 0.05) on the water
absorption capacity of the dried noodles produced.

3.4. Evaluation Sensory

The hedonic test (preference test) is the most widely used test to measure the level of
preference for food products. This level of preference can be called a hedonic scale such as very
like, like, neutral, dislike, and very dislike. The hedonic scale can be applied to a numerical scale
to make it easier for analysis using statistics (Soekarto, 2014). The level of preference analyzed in
this study included the color, aroma, taste and texture of the dried noodles produced by looking at
the level of panelists' preference for dry noodles resulting from the substitution of wheat flour:
jackfruit seeds and the addition of broccoli for calcium fortification (Rahayu, 2006).
Recapitulation results of variance analysis (ANOVA) of selected jackfruit seed flour substituted
dried noodles calcium fortification including assessment of color, aroma, taste and texture are
presented in Table ... …

Table … recapitulation of analysis of variance from dried noodle on hedonic test

No. Observed Parameters Analysis of Variance
Color Flavor Taste Texture
1. Ratio wheat flour: jackfruit seed flour ** ** ** **
2. Broccoli Paste concentration -- ** ** **
3. Interaction between wheat flour:jack -- ** ** **
seed flour and broccoli paste
3.4.1. Color
Based on Table 10, the average analysis of the organoleptic color mi test in this study was
obtained ranging from 4.73 (likes) - 1.63 (very dislike). The color of dried noodles produced by
substituting jackfruit seed flour and broccoli pasta is yellowish green.

Organoleptic color test results obtained the highest value in N1B3 treatment, namely substitution
of 95%: 5% jackfruit flour and jackfruit flour and 30% broccoli paste with an average of 4.73
(like), while the lowest value was obtained in N3B2 treatment, namely flour substitution and 75%
jackfruit seed flour: 25% and 20% broccoli pasta with an average of 1.63 (very dislike). The results
of the analysis of variance showed that the substitution of jackfruit seed flour and broccoli paste
and the interaction of the two treatments had no significant effect (P≥0.01) on the organoleptic test
of dry noodles.

The color of dried noodles produced is yellowish green due to the addition of broccoli pasta so
that it results in a change in the color of dried noodles. This color change is caused by broccoli
containing chlorophyll and antioxidants that can be used as natural dyes in dry noodles. Color
makes food products attractive. Subjective color measurement is important because for food
products, color is the main attraction before consumers know and like other properties. The colors
found in broccoli can give a yellowish green color that will make dried noodles become attractive
without the addition of synthetic dyes (Winarti, 2013)

3.4.2. Flavor
Aroma is one of the factors in a food that can be accepted by consumers. Aroma is produced by
volatile compounds from a food product, when the product is in the mouth, the aroma will be
detected by the olfactory system in the nose (Noor, 2015). The results showed that the higher the
proportion of jackfruit seed flour added, the dry noodles tended to be the typical aroma of jackfruit
seeds (bad smell) (Widaningrum, 2016). The smell that smells in my noodles makes the fragrance
not favored by the panelists.

Organoleptic aroma test results showed the highest value obtained in N1B3 treatment, namely
substitution of wheat flour: jackfruit seed flour 95%: 5% and broccoli paste 30% with an average
of 4.67 (like), while the lowest color organoleptic test value was obtained on N3B2 variation
namely wheat flour: 75% jackfruit seed flour: 25% and 20% broccoli pasta with an average of 1.43
(very dislike). During the process of making dry noodles, no scent was produced from the dried
noodles until the drying process was dried. The smell of dried noodles will be smelled by the sense
of smell when the noodles have dried (Nasution, 2015).
The results of the analysis of variance showed that the substitution of jackfruit seed flour and
broccoli paste and the interaction of the two treatments had a very significant effect (P10.01) on
the aroma of dry noodles. This notation is a further test of the experimental design with the aim of
informing significant differences, it can be concluded that overall there is a significant difference
between the average treatment, graph N1B1 has a significant effect on the graph N1B2 while the
graph N1B2 has a very real effect on the graph N1B3, graph N2B1 has a significant effect on the
N2B2 chart and the N2B2 chart has a significant effect on the N2B3 chart, the N3B1 chart has a
significant effect on the N3B2 chart while the N3B2 chart has no effect on the N3B3 chart.

5 []e
[]dc
4.5
[]d
4 []c
Kosentrasi pasta
3.5 []b []b brokoli
3
Aroma

2.5 B1 (10%)
[]b
2 B2 (20%)
[]a []a
1.5 B3 (30%)

0.5

0
N1 (95%:5%) 4,43 N2 (85%:15%) N3 (75%:25%)

Kosentrasi tepung terigu : tepung biji nangka

. Interaksi konsentrasi antara tepung biji nangka (N) dan pasta brokoli
(B) terhadap nilai organoleptik aroma mi kering pada BNT 0.01 = 0,25155 KK = 1,4832
(Nilai yang diikuti oleh notasi huruf yang berbeda menunjukkan perbedaan yang
sangat nyata)

The dried noodles substituted for the aromatic jackfruit seeds are rather straightforward, because
the jackfruit seed flour has a distinctive aroma and direct so that the noodles produced also smell
typical of jackfruit seed flour. According to Shofiannida (2007) in Wadlihah (2010) the distinctive
aroma of jackfruit seeds is direct. This aroma is produced by the activity of lipoxidase enzymes.
In lipoxidase enzymes hydrolyze or decompose jackfruit seed fat into direct odor-causing
compounds such as ethyl-phenyl-ketone. These compounds in low concentrations can cause odor.
So that the more concentration of jackfruit seed flour, the stronger the aroma of dry noodles
produced.
Broccoli added does not produce a distinctive aroma of broccoli because of the previous steaming
process. According to Morales, et al. (2002) the blast process in broccoli functions to inactivate
the peroxidase enzyme which causes the aroma and unwanted flavor.

3.4.3. Taste

The taste of a food has an important role, because there is an indicator that consumers feel that
they can know and judge whether the food is good or not, the taste in a food is influenced by the
basic ingredients used (Soekarto, S.T. 2014). Taste is a very important factor to determine the level
of consumer acceptance of a product, because the taste determines the tastes of consumers before
eating a product in large quantities (Yustriani, 2016).

Based on Table 12, the results of the organoleptic test of dry noodles obtained ranged between
4.80 (like) and 1.46 (very dislike).

In Table 12, the highest value of organoleptic test was obtained in N1B3 treatment, namely
substitution of 95%: 5% of jackfruit flour and jackfruit and 30% broccoli concentration with an
average of 4.80 (like), while the lowest value was obtained in N3B2 treatment, namely
substitution. 75% of jackfruit flour and jackfruit seeds: 25% and 20% broccoli concentration with
an average of 1.50 (very dislike). The results of the analysis of variance showed that the addition
of jackfruit seed flour and broccoli paste and the interaction of the two treatments had a significant
effect (P≥0.01) on the organoleptic test of dry noodles. Graph N1B1 has a significant effect on the
N1B2 chart while the N1B2 chart has a very real effect on the N1B3 chart, the N2B1 chart has a
significant effect on the N2B2 chart and the N2B2 graph has a significant effect on the N2B3 chart,
the N3B1 chart has a significant effect on the N3B2 chart while the N3B2 chart has no effect on
the N3B2 chart.
Gambar 4. Interaksi konsentrasi antara tepung biji nangka (N) dan pasta brokoli
(B) terhadap nilai organoleptik rasa mi kering pada BNT 0.01 = 0,2298 KK = 1,3565 (Nilai yang
diikuti oleh notasi huruf yang berbeda menunjukkan perbedaan yang sangat nyata)

Based on the panelist's assessment, the resulting dry noodles tasted bland. This is because the
flavor produced from wheat flour which has a higher concentration of jackfruit seed flour so that
the flavor is more dominant than wheat flour and the addition of additional ingredients added in
small amounts, the use of broccoli pasta does not produce broccoli noodles, because there is
previous treatment and addition in small amounts .. The attributes of dried noodles are similar to
the attributes of dried noodles, the noodles produced are influenced by the ratio of wheat flour:
jackfruit seed flour which is higher than the ratio of broccoli. The steaming process also causes
broccoli to taste less and the overall ratio is still small. The heating process itself causes the
distinctive flavor of broccoli to disappear. According to Morales et al (2002) The blast process in
broccoli serves to inactivate the peroxidase enzyme which causes the aroma and unwanted flavour.

4.3.4. Texture

According to Anwar (2012), texture is sensing related to palpation or touch. Sometimes texture is
more important than smell, taste and color because it affects the image of food. The texture of
dried noodles is not easily broken and crunchy. The most commonly referred to characteristics are
hardness and water content. Texture is the smoothness of a slice when touched by a panelist
(Anwar, 2012).
Based on Table 13, the results of organoleptic test of dry noodle texture were obtained between
4.43 (like) and 1.24 (very dislike). The average value of organoleptic texture test can be seen in
Table 13.

In Table 13, the results of the organoleptic test obtained the highest testur in the treatment of N1B3
namely substitution of wheat flour: jackfruit seed flour 95%: 5% and broccoli paste 30% with an
average value of 4.43 (like), while the lowest average value was obtained the N3B2 treatment is
substitution of wheat flour: 75% jackfruit seed flour: 25% and 20% broccoli pasta with a value of
1.30 (very dislike). The results of the analysis of variance showed that the addition of jackfruit
seed flour and broccoli paste and the interaction of the two treatments had a significant effect
(P≥0.01) on the organoleptic test of dry noodles. Graph N1B1 has a significant effect on the N1B2
chart while the N1B2 chart has a very real effect on the N1B3 chart, the N2B1 chart has a
significant effect on the N2B2 chart and the N2B2 graph has a significant effect on the N2B3 chart,
the N3B1 chart has a significant effect on the N3B2 chart while the N3B2 chart has no effect on
the N3B2 chart.

Gambar 5. Interaksi konsentrasi antara tepung biji nangka (N) dan pasta brokoli
(B) terhadap nilai organoleptik tekstur mi kering pada BNT 0.01 = 0,25171 KK = 1,52885 (Nilai
yang diikuti oleh notasi huruf yang berbeda menunjukkan perbedaan yang sangat nyata)

The texture of jackfruit seed flour is influenced by the gluten content found in wheat flour and
starch found in jackfruit seed flour. In making this jackfruit seed flour noodles in order to produce
good and unbroken noodles, it is necessary to modify them using high-gluten flour such as flour.
For example in the treatment of N1B1, N1B2, N1B3 with a ratio of 85%: 5% of jackfruit flour and
jackfruit flour, the texture was unbroken because the ratio of wheat flour was more than that of
jackfruit seed flour. In the treatment of N3B1, N3B2, and N3B3 it has a more easily broken texture
because the use of jackfruit seed flour is more than that of wheat flour, because jackfruit seed flour
contains less gluten. According to Widatmoko (2015) gluten has elastic and plastic properties
which are properties that are used to produce dry noodles that are not easily broken.
In making this jackfruit seed flour noodles, to produce noodles with good texture, you need to use
ingredients that can bind dough such as eggs and flour. According to Koeswara (2009) and
Astawan (1999) wheat flour has the ability to form gluten when flour is moistened with water. The
elastic nature of gluten in the noodles causes the resulting mi not to break easily in the printing
and oven process (Handajani, 2010). While the highest content of jackfruit seed flour is
carbohydrate and starch. According to MOH (2009) the carbohydrate content in jackfruit seed
flour is 36.7 gr / 100 g. While starch content ranges from 40-50% (Supriyadi, 2014).