| dc.description |
Jinten leaf was developed to the functional fresh noodle by adding 5, 10, and 15% of its powder to flour.
Physicochemical analysis included water content, ash, carbohydrate, protein, lipid, and crude fiber, as well as measuring
elasticity rate. Results showed that higher concentration of jinten leaf powder increased water content, ash, protein, lipid,
and crude fiber. Carbohydrate tended to decrease by increasing concentration. Protein content ranged from 5.86 to
6.72%, meanwhile range of water content, ash, total carbohydrate, lipid, and crude fiber were 62.26-67.69%, 1.24-1.47%,
19.64-26.95%, 3.68-4.48%, and 1.84-2.19% respectively. High water content in noodle was contributed by 90-92% water
content of fresh jinten leaf. Large mineral and non-carbohydrate polysaccharide of jinten leaf were played on ash
content and crude fiber. Concentration of 15 and 10% produced better elasticity than that of 5%. In conclusion, the
concentration of 15% was chosen after showing best elasticity.
Keywords: jinten leaf, noodle, functional food |
|