Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract

This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study used a completely randomized design (CRD) with 5 tr...

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Main Authors: Rina Yenrina, Ismed Ismed, Wina Hildayani, Jihan Rahma
Format: Article
Language:English
Published: Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas 2024-10-01
Series:Andalasian International Journal of Agricultural and Natural Sciences
Subjects:
Online Access:https://chipset.fti.unand.ac.id/index.php/aijans/article/view/59
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author Rina Yenrina
Ismed Ismed
Wina Hildayani
Jihan Rahma
author_facet Rina Yenrina
Ismed Ismed
Wina Hildayani
Jihan Rahma
author_sort Rina Yenrina
collection DOAJ
description This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA and further test with Duncan's New Multiple Range Test (DNMRT) analysis at 5% level. The treatments used in this study were treatment A (20 ml water: 0 ml butterfly pea extract), B (15 ml water: 5 ml butterfly pea extract), C (10 ml water: 10 ml butterfly pea extract), D (water 5 ml: 15 ml butterfly pea extract), and E (0 ml of water: 20 ml of butterfly pea extract). The results of this study significantly affected the 5% level on the water content test, ash content, fat test, protein test, carbohydrates, antioxidant activity, and physical analysis of color. Based on the physical and chemical analysis of dried noodle products, the best treatment was in treatment C (addition of 10g telang flower extract) with a color test value of 232.98°Hue, an elasticity test of 26.50%, a moisture content of 6,36%, a ash 1.49%, fat content 2.14%, protein content 19.36%, carbohydrate content 70.63%, and antioxidant activity 33.32%.
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institution Kabale University
issn 2776-6500
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language English
publishDate 2024-10-01
publisher Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
record_format Article
series Andalasian International Journal of Agricultural and Natural Sciences
spelling doaj-art-dde971995c8f4e3dbf11ddfb3e26d45c2025-01-18T10:10:09ZengLembaga Penelitian dan Pengadian kepada Masyarakat Universitas AndalasAndalasian International Journal of Agricultural and Natural Sciences2776-65002745-78852024-10-01402Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) ExtractRina Yenrina0Ismed Ismed1Wina Hildayani2Jihan Rahma3Universitas AndalasFaculty of Agricultural Technology, Andalas UniversityFaculty of Agricultural Technology, Andalas UniversityFaculty of Agricultural Technology, Andalas University This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA and further test with Duncan's New Multiple Range Test (DNMRT) analysis at 5% level. The treatments used in this study were treatment A (20 ml water: 0 ml butterfly pea extract), B (15 ml water: 5 ml butterfly pea extract), C (10 ml water: 10 ml butterfly pea extract), D (water 5 ml: 15 ml butterfly pea extract), and E (0 ml of water: 20 ml of butterfly pea extract). The results of this study significantly affected the 5% level on the water content test, ash content, fat test, protein test, carbohydrates, antioxidant activity, and physical analysis of color. Based on the physical and chemical analysis of dried noodle products, the best treatment was in treatment C (addition of 10g telang flower extract) with a color test value of 232.98°Hue, an elasticity test of 26.50%, a moisture content of 6,36%, a ash 1.49%, fat content 2.14%, protein content 19.36%, carbohydrate content 70.63%, and antioxidant activity 33.32%. https://chipset.fti.unand.ac.id/index.php/aijans/article/view/59butterfly peawaterdried noodlesred bean flourcharacteristic
spellingShingle Rina Yenrina
Ismed Ismed
Wina Hildayani
Jihan Rahma
Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract
Andalasian International Journal of Agricultural and Natural Sciences
butterfly pea
water
dried noodles
red bean flour
characteristic
title Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract
title_full Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract
title_fullStr Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract
title_full_unstemmed Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract
title_short Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract
title_sort antioxidant activity and physicochemical characteristics of dry noodles with a mixture of wheat flour and kidney bean flour with the addition of butterfly pea clitoria ternatea l extract
topic butterfly pea
water
dried noodles
red bean flour
characteristic
url https://chipset.fti.unand.ac.id/index.php/aijans/article/view/59
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AT ismedismed antioxidantactivityandphysicochemicalcharacteristicsofdrynoodleswithamixtureofwheatflourandkidneybeanflourwiththeadditionofbutterflypeaclitoriaternatealextract
AT winahildayani antioxidantactivityandphysicochemicalcharacteristicsofdrynoodleswithamixtureofwheatflourandkidneybeanflourwiththeadditionofbutterflypeaclitoriaternatealextract
AT jihanrahma antioxidantactivityandphysicochemicalcharacteristicsofdrynoodleswithamixtureofwheatflourandkidneybeanflourwiththeadditionofbutterflypeaclitoriaternatealextract