Peningkatan Kandungan Protein Mi Instan dari Substitusi Tepung Jagung dengan Tepung Kacang Hijau

Meda Canti, Sri Anggrahini, Priyanto Triwitono


The efforts to diversify food products can be done by substitution of wheat flour with corn flour on instant noodle. Protein content of corn flour is low, so it is added with mungbean flour. The aim of this research was to increase protein content of instant noodle by substitution of corn flour with addition of 0-20% mungbean flour and to evaluate the physical, sensory and chemical properties of instant noodles. This study was preceded by a reduction phytate content on mungbean flour with boiling and soaking. Ratio of wheat flour and corn flour as control of 8:2. The addition of mungbean flour of 0%, 5%, 10%, 15% and 20%. Instant noodles were analyzed for physical, sensory and chemical properties. The result show that boiling treatment of mungbean decreased the phytate content higher than soaking treatment. Rehydration capacity, expansion ratio, flavor, elasticity of instant noodles with added of soaked mungbean flour of 5-20% and boiled mungbean flour of 5-10% same as control instant noodles. Instant noodle with added of soaked mungbean flour of 20% was able to increase protein content 1.38 fold with protein content 13.14% db, while with added of boiled mungbean flour of 10% was able to increase protein content 1.13 fold with protein content 10.82% db.


Keywords : instant noodle; wheat flour; corn; mung bean; protein

Full Text:



Anonim. 1990. Official Methods of Analysis. Association of Official Analytical Chemist. Virginia USA : Association of Official Analytical Chemist, Inc.

Anonim. 2012. Standar Nasional Indonesia. 3551 : 2012. Mi Instan. 89d42fadd374_txt?queue_id=596edff5dc0d601b3aa88e7f. Diakses 21 Desember 2017.

Anonim1. 2017. Konsumsi per Kapita dalam Rumah Tangga Setahun Menurut Hasil Susenas. tampil_susenas_kom2_th.php. Diakses 6 Desember 2017.

Anonim2. 2017. Sub Sektor Tanaman Pangan : Produksi Jagung dan Kacang Hijau Menurut Propinsi 2013-2017. mod/datatp. Diakses 6 Desember 2017.

Aydin, E. and Gocmen, D. 2011. Cooking Quality and Sensorial Properties of Noodle Supplemented with Oat Flour. Journal of Food Science and Biotechnology. Vol 20 (2) : 507-511.

Bohn, L., Meyer, A. S. and Rasmussen, S. K. 2008. Phytate : Impact on Environment and Human Nutrition. A Challenge for Molecular Breeding. Journal of Zhejiang University Science of Biomedicine and Biotechnology. Vol 9 (3) : page 165-191.

Cauvin, S. and Young, L. 2000. Baking Problem Solved. Boca Raton, New York: CRC Press.

Davies, N. T., and Reid, H. 1979. An Evaluation of Phytate, Zinc, Copper, Iron and Availability from Soy-Based Textured-Vegetable-Protein-Meat-Substitutes or Meat Extruders. British Journal of Nutrition. Vol 41 (3) : page 579-589.

Gatade, A. A. and Sahoo, A. K. 2015. Effect of Additives and Steaming on Quality of Air Dried Noodles. Journal of Food Science and Technology. Vol 52 (12) : page 8395-8401.

Hormdok, R. and Noomhorm, A. 2007. Hydrothermal Treatments of Rice Starch for Improvement of Rice Noodle Quality. Journal of Swiss Society of Food Science and Technology. Vol 40 : page 1723-1731.

Larmond, E. 1973. Methods for Sensory Evaluation of Food. Ottawa : Canada Department of Agriculture.

Morales, J. E. and Zepeda, R. A. G. 2017. Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn Tortillas. Journal of Nutrition and Food Sciences. Vol 7 (2) : page 1-7.

Nwabueze, T. U. and Iwe, M. O. 2006. Mass Flow Rate, Nutrient Composition and Some Functional Properties of Single Screw Extruded African Breadfruit (Treculia africana) Blends. Journal of Food Technology. Vol 4 (1) : page 50-58.

Odjo, S., Bera, F., Beckers, Y., Foucart, G. and Malumba, P. 2017. Influence of Variety, Harvesting Date and Drying Temperature on The Composition and The In Vitro Digestibility of Corn Grain. Journal of Cereal Science. Vol 79 : page 218-225.

Patel, B. K., Waniska, R. D. and Seetharaman, K. 2005. Impact of Different Baking Processes on Bread Firmness and Starch Properties in Bread Crumb. Journal of Cereal Science. Vol 42 : page 173-184.

Shi, Z., Yao, Y.Zhu, Y. and Ren, G. 2016. Nutritional Composition and Antioxidant Activity of Twenty Mung Bean Cultivars in China. The Crop Journal. Vol 4 : page 398-406.

Suwandi. 2015. Statistik Konsumsi Pangan Tahun 2015. Jakarta : Pusat Data dan Sistem Informasi Pertanian, Kementrian Pertanian.

Suwandi. 2017. Statistik Makro Sektor Pertanian 2017. Jakarta : Pusat Data dan Sistem Informasi Pertanian, Kementrian Pertanian.

Tajoddin, M. D., Shinde, M. and Lalitha, J. 2011. In Vivo Reduction The Phytic Acid Content of Mung Bean (Phaseolus aureus L.) Cultivars During Germination. Journal of Agriculture and Environmental Sciences. Vol 10 (1) : page 127-132.

Watson, S. A. 2003. Description, Development, Structure and Composition of the Corn Kernel. In : Corn : Chemistry and Technology, 2nd ed, White, P. J., Johnson, L. A.,(Eds.), White, P. J., Johnson, L. A.,(Eds.), page 69-101.



  • There are currently no refbacks.

Copyright (c) 2018 Jurnal Ilmu Pangan dan Hasil Pertanian

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2018 Jurnal Ilmu Pangan dan Hasil Pertanian

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License


JIPHP indexed by :