FIELD PRACTICUM REPORT

INDUSTRIAL VISIT: OBSERVATION OF THE PROCESS OF

MAKING NOODLE AT “MIE TARIK ULUR”
Lecturer : Dr. A. Mushawwir Taiyeb, M. Kes

Arranged by :

Group IV – ICP of Biology Education

1. Muh. Yusy’ir Yatalattaf 1714442009

2. Oriny Tri Ananda 1714441009
3. Afifah Ichsanty 1714440004
4. Umi Kalsum 1714440011
5. Maghfirah Ramadhani Rusdi 1714440008
6. Irma Lestari Syukur 1714442008

BIOLOGY DEPARTMENT
MATHEMATIC AND SCIENCE FACULTY
UNIVERSITAS NEGERI MAKASSAR
2018
 CHAPTER I
INTRODUCTION

Noodles are a staple food in many cultures. They are made

from unleavened dough which is stretched, extruded, or rolled flat and cut into one of
a variety of shapes. While long, thin strips may be the most common, many varieties
of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut
into other shapes. Noodles are usually cooked in boiling water, sometimes
with cooking oilor salt added. They are often pan-fried or deep-fried. Noodles are
often served with an accompanying sauce or in a soup. Noodles can be refrigerated
for short-term storage or dried and stored for future use. The material composition or
geocultural origin must be specified when discussing noodles. The word derives from
the German word Nudel
History of noodle in Asia, Wheat noodles in Japan (udon) were adapted from
a Chinese recipe by a Buddhist monk as early as the 9th century Reshtehnoodles were
eaten by the people of Persia by the 13th century. Innovations continued, as for
example, noodles made from buckwheat(naengmyeon) were developed in
the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on Chinese
noodles, became popular in Japan by 1900.
Chinese noodles originated in the Han dynasty, which has more than 4,000
years of history. There are many stories about the origin of noodles. To a certain
extent, noodles also reflect the cultural traditions and customs of China, which
essentially means “human nature” and “worldly common sense”. There are thousands
of varieties of noodles in China, according to the classification of the shape of
noodles, seasoning gravy, cooking craft, and so on. Many noodles have local
characteristics. Noodles are accepted by people from all over the world. The
industrial revolution and the development of the food industry realized the transition
from a traditional handicraft industry to mass production using machinery.
 CHAPTER II
LITERATURE REVIEW

Noodles are considered as important food throughout the world, especially in

Asian countries such as China, Korea, Malaysia, Philippines and Thailand. The
popularity of noodles, particularly in Asian countries is increasing because of their
simple preparation, desirable sensory attributes, long shelf life augmented with
product diversity and nutritive value. As the world market is expanding, studies for
the development and improvement of noodles qualities satisfying the consumer
demands are of immense importance. Wheat flour is the main ingredient used in
manufacturing of noodles and therefore, characteristics of wheat flour are important
for noodle making. In recent years, the demand to use novel sources as substitute for
wheat flour has increased and therefore, composite flours are considered
advantageous in developing countries as it reduces the import of wheat flour and
encourages the use of flours prepared from locally grown crops. Therefore, flours
from alternative sources are being used as potential wheat flour substitutes for noodle
making also adding variety and functionality to the product (Ritika, 2016).
Noodle has been an important food worldwide, with steady increase of global
market as stated by World Instant Noodle Association (2013). The major markets for
instant noodle are China (44,030 millions packets), followed by Indonesia (14,100
millions packets), Japan (5,410 millions packets), Vietnam (5,060 millions packets),
and India (4,360 millions packets) in 2012 (World Instant Noodle Association, 2013).
Asian noodles are characterized by thin strips slit from a sheeted dough that has been
made from flour (hard and soft wheats), water and salt—common salt or alkaline salt.
As some of them are not wheat-producing countries, high noodle consumption creates
economic burden within the countries due to large wheat importation. Most of types
of noodle are made of wheat, while some other types are made of different types of
other starch or flour, such as canna starch, rice flour, corn starch, and buck wheat
flour. There have been broad studies on development of new types of noodle to
improve its functional health benefit, such as by addition of hydrocolloids, banana
flour, buckwheat flour, and yam (Purwandari, 2014).
Chinese noodles originated in the Han dynasty, which has more than 4,000
years of history. There are many stories about the origin of noodles. To a certain
extent, noodles also reflect the cultural traditions and customs of China, which
essentially means “human nature” and “worldly common sense”. There are thousands
of varieties of noodles in China, according to the classification of the shape of
noodles, seasoning gravy, cooking craft. Many noodles have local characteristics.
Noodles are accepted by people from all over the world. The industrial revolution and
the development of the food industry realized the transition from a traditional
handicraft industry to mass production using machinery (Zhang, 2016).
Wheat flour is the main ingredient for making Asian noodles. About three
parts of flour are usually mixed with one part of salt or alkaline salt solution to form a
crumbly dough. The dough is compressed between a series of rolls to form a dough
sheet. The gluten network is developed during the sheeting process, contributing to
the noodle texture. The sheeted dough is then slit to produce noodles. The noodles are
now ready for sale, or are further processed to prolong shelf life, to modify eating
characteristics or to facilitate preparation by the consumer. In the preparation of
instant fried noodles, the steaming process causes the starch to swell and gelatinize.
The addition of alkaline salts (kan sui, a mixture of sodium and potassium
carbonates) in some Chinese type noodles gives them a yellow color and a firmer,
more elastic texture (Hou, 1998).
Cowpea (Vigna unguiculata), commonly known as black-eyed pea, is an
important legume of tropical and subtropical areas. It is rich in protein and essential
amino acids especially lysine. Unlike other legumes such as soybeans and
groundnuts, which are oil-protein seeds, cowpeas are starch-protein seeds offering a
wider pattern of utilization than any other legumes. The high lysine content makes
cowpea an excellent enhancer of protein quality and when blended with cereals,
produces mixtures with complementary amino acid profiles improving the nutritional
quality of the products (Fu et al., 1996; Mensa-Wilmot et al., 2001). Cowpea flour,
which can simply be hydrated to make paste, offers a convenient alternative to other
cereals flours like wheat, rice and maize etc up to a certain extent (Ritika, 2016).
Sago starch has potential as source of flour for noodle. Sago palm
(Metroxylon sp.) is one of the important sources of starch. The plants are mostly
found in Papua New Guinea (Sepik and Gulf Province), Indonesia (Papua, Maluku,
Sulawesi, Riau Island, and Mentawai Island), Malaysia (Sabah, Serawak and West
Malaysia), Thailand (South Thailand), and the Philippines (Mindanao). One
prospective use of sago is noodle, a popular product for Indonesian people. Currently,
most noodles are made from imported wheat flour. In 2002, Indonesia imported
wheat flour about 400,000 tons. 29.7% of it was processed to noodles (wet noodles
and instant noodles). Interestingly, noodles made of sago starch are commercially
found in West Java, especially in Bogor, Sukabumi, and Cianjur. Starch noodles are
obviously different from other types of noodles, such as pasta and wheat flour, since
it is made from gluten-free starch. Thus, starch itself plays an essential role in both
starch noodle processing and the final starch noodle quality. Excellent starch noodles
would have clear or transparent and fine threads, high tensile strength, and low
cooking loss even with prolonged cooking (Purwani, 2006).
Noodles can be made from wheat flour alone or in combination with
buckwheat flour. Wheat flour noodles include Chinese and Japanese type noodles.
There are many varieties in each noodle type, representing different formulation,
processing and noodle quality characteristics. Noodles containing buckwheat are also
called soba, meaning buckwheat noodle. These noodles are typically light brown or
gray in color with a unique taste and flavor. Chinese type noodles are generally made
from hard wheat flours, characterized by bright creamy white or bright yellow color
and firm texture. Japanese noodles are typically made from soft wheat flour of
medium protein. It is desirable to have a creamy white color and a soft and elastic
texture in Japanese noodles (Hou, 1998).
 CHAPTER III
RESEARCH METHODOLOGY

A. Research Location
Industrial observation carried out were observing the process of making noodles
carried out in the restaurant “Mie Tarik Ulur”, located at Jl Toddopuli Raya Timur
Blok C1 No. 14A, Makassar
B. Research time
1. Research on the nutritional value of food is carried out at Maricaya Traditional
Market on:
Day / date : Wednesday, November 14𝑡ℎ 2018
Time : 01.00-01.50 WITA.
C. Data Collection Method
The method we used is the observation method, was by interviewing the chef and
taking picture videos of the noodle making process
 CHAPTER IV
RESULT AND DISCUSSION

A. Tools and Materials

1. Tools
a. Dough mixer

b. Pan
 c. Sieve

2. Materials
a. Ice water
b. Vegetable oil
c. Flour

d. Chicken egg

e. Salt
B. Work Procedur
1. Prepare the tools and materials
2. Put all of the materials into the mixer
3. Mix it with mixer
4. Wait for a dough to be dull and ready to formed

5. After it was ready to formed, put the dough on the table, push the noodle so it
not stiff
6. Before we pull the noodle, put the flour on the table so its not sticky

7. Pull the dough until it formed elongated

8. Pull the noodle like this movement

9. Separate the noodles untuil they reach an edible form

10. After it formed, boil the noodle

11. After boiled for 3 minutes, put the noodle on ice water

12. Boiled the noodle again for 2 minutes

13. After the noodle boiled, put on the bowl

14. Add the addition ingridients, according what was ordered, noodle ready to
served
 CHAPTER V
CLOSING

A. Conclusion
Based on observation that has been done, can be conclude that:
1. In the process of making noodles need to consider the cleaness and
hygiene
2. Adding the flour while pulling the noodle so that the noodle not sticky
3. The noodle was boiled twice so that noodle come out with better taste and
structure
4. Pulling the noodle needs to be done repeatedly so that the noodles can be
formed properly
B. Suggestion
In the process of making noodles, we need to consider the cleaness and
hygiene
 BIBLIOGRAPHY

Hou, Guoquan, and Kruk, Mark. 1998. Asian Noodle Technology. Portland: Wheat
Marketing Center. 20(12): 1-10
Purwandari, U, dkk. 2014. Gluten-free noodle made from gathotan (an Indonesian
fungal fermented cassava) flour: cooking quality, textural, and sensory
properties. International Food Research Journal. East Java: Department of
Agroindustrial Technology, Universitas Trunojoyo Madura. 21(4): 1615-1621

Purwani, E.Y. 2006. Effect Of Heat Moisture Treatment of Sago Starch on its Noodle
Quality. Indonesian Journal of Agricultural Science. West Java: Indonesian
Center for Agricultural Postharvest Research and Development. 7(1), 2006: 8-
14
Ritika, B.Y., dkk. 2016. Suitability of wheat flour blends with malted and fermented
cowpea flour for noodle making. International Food Research Journal. India:
Department of Food Technology, Maharshi Dayanand University. 23(5): 2193-
2202
Zhang, Na and Ma, Guansheng. 2016. Noodles, Traditionally, and Today. Korea:
KFRI. 3(3): 209-2012
 OBSERVATION PICTURE

1. Taking picture together with the chef in front of the restaurant