DEVELOPMENT OF WET NOODLES MADE FROM PURPLE SWEET POTATO FLOUR AS A FUNCTIONAL FOOD ALTERNATIVE RICH IN ANTIOXIDANTS
Abstract
Wet noodles are generally made from wheat flour, while purple sweet potato flour contains anthocyanins and other bioactive compounds with potential antioxidant activity. This study aimed to determine the sensory characteristics and antioxidant activity of wet noodles substituted with purple sweet potato flour. The study used a quantitative experimental approach with a one-factor Completely Randomized Design consisting of P1 (40% purple sweet potato flour:60% wheat flour), P2 (30%:70%), and P3 (20%:80%). Organoleptic testing used a modified hedonic method involving 30 untrained panelists. The selected formulation was analyzed for antioxidant activity using DPPH with three analytical replications. Data were analyzed descriptively. P3 obtained the highest mean acceptance for aroma (4.30), taste (4.56), and texture (4.17), while P2 obtained the highest mean for color (4.50). P3 was selected for antioxidant analysis. Its mean IC₅₀ was 4784.35 ± 1360.34 ppm and was classified as very weak. The product was sensorily acceptable, but its antioxidant activity was not yet optimal; further formulation improvement is needed.
Keywords
Monthly Statistics (Last 12 Months)
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