Study On Noodle Making From Corn and Sago Flours

Non-rice commodity has been increasingly discussed as food alternative commodity. Type of processing food applied on this research was is noodle making from mixed sago and corn flours.\ud The aim of this research was to investigate the quality of noodle from sago and corn flours, as well as to observe the impact of the addition of preservative materials towards the noodle???s self life. Treatments implemented in the research are the mixture of sago and corn flours with the proportion of 50%:50%; 60%:40%; 40%:60%. The noodles were then treated with and without potassium sorbet (0.005%), and stored for four days. Parameters observed the water contents, protein contents, ash contents, total microbes, sensory tests towards the texture, color, flavor and taste. The best technique to prepare noodle from sago and corn flours was to stem the mixture after homogenization followed by molding. Salts 1.3%, 30% fresh egg, 0.3% sodium carbonate and 60% water added to the formula. The most acceptable treatment was mixture 0f 60% sago and 40% corn flours for desirable physical characteristic, nutrition value and added by potassium sorbate (0.005%) for 2 days storage