Substitution of Soybean Dregs Flour and Addition of Guar Gum on the Chemical and Organoleptic Properties of Wet Noodles

Abstrak

Wet noodles substituted with soybean pulp flour produce noodle products that break easily and decrease
elasticity, so it is necessary to add guar gum to improve the quality of the wet noodles. This research
aims to determine the effect of interaction and determine the best combination between the proportion
of soybean dregs flour and wheat flour with the addition of guar gum on the quality of wet noodles
including chemical and organoleptic properties. The research was carried out by making soy milk dregs
flour first using a food dehydrator at a temperature of 60ºC for 4 hours, then making wet noodles with a
wheat flour substitution formulation using soy milk dregs flour and guar gum according to the treatment,
then chemical and organoleptic tests were carried out. This research used a Completely Randomized
Design (CRD) with a factorial pattern consisting of two factors. The first factor (A) is the proportion of
wheat flour and soybean dregs consisting of 3 levels, namely A1 (60%:40%), A2 (50%:50%), A3
(40%:60%). The second factor (B) guar gum concentration consists of 2 levels, namely B1 (0.5%), B2
(1%). The data obtained were analyzed using ANOVA. The research results showed that there was a
significant interaction between the proportion of soybean dregs flour and the addition of guar gum
concentration on water content, ash content, protein content, texture, color, aroma, taste, and there was
no significant interaction on fiber content. The treatment with the proportion of wheat flour and soybean
dregs was 50%:50% and the addition of 0.5% guar gum was the selected treatment with parameters,
namely texture = 4 (like), color = 4 (like), aroma = 4 (like), taste = 4 (like), water content = 62.52%, ash
content = 0.94%, protein content = 19.34%, fiber content = 12.70%