Pengembangan produk makaroni dari campuran jewawut (Setaria italica L.), ubi jalar ungu (Ipomoea batatas varietas Ayamurasaki) dan terigu

Abstract

Foxtail millet and sweet potato are local food commodities which have not been utilized properly. Those food commodities can actually be utilized in production of various food products. The objective of this study was to develop macaroni products made from mixtures of foxtail millet flour, purple sweet potato and wheat flour. Results of the study showed that the best formulation of macaroni product was 40% foxtail millet flour, 50% purple sweet potato and 10% wheat flour. The best product was produced through 10 minutes steaming process. The macaroni product had 3063.13 gf hardness, 7.02% moisture, 3.26% ash, 4.64% fat, 11.43% protein, 80.67% carbohydrate, 6,88% dietary fiber and antioxidant activity of 661,25 mg vit C eq/kg. The organoleptic and physical characteristics of the macaroni products did not change during five weeks storage at room temperature.