Physical, Chemical, and Organoleptic Characteristics of Udon Substituted with Kimpul Tuber Flour in Various Treatments: Flour Concentration and Resting Time

Udon is kind a type of Japanese noodle made from wheat protein with a larger size and chewier texture characteristic than basic noodle. Optimizing local agricultural commodities by utilizing kimpul tubers as a substitute is an effort to reduce wheat import activities. Udon has spesifically characteristics that need to be is chewiness. Resting time is needed in udon making, so that water is absorbed into the dough and binds the dough maximally so that the udon is more elastic. The study was conducted to determine the characteristics of udon produced from variations in flour concentration and resting time treatment. This study used a completely randomized design (CRD) with two factors, the first factor was the concentration of kimpul and wheat flour 0%:100% (K1), 15%:85% (K2), and 30%:70% (K3). The second factor was the variation of resting time of 0 minutes (T1), 60 minutes (T2), and 120 minutes (T3). The results showed that udon had the following physical properties: elongation with values ranging from 18.29%-31.11%; tensile strength ranging from 0.47N/m 2 -2.77N/m 2 ; cooking loss ranging from 0.63%-1.21%; rehydration ranging from 52.33%-69.33%; solubility ranging from 0.77%-1.04%; swelling power ranging from 3.146g/g-3.717g/g; brightness level 46.3-70.3. Than the chemical properties were moisture content ranged from 30.56%-36.90%; ash content ranged from 0.16%-1.61%; protein content ranged from 9.12%-13.86%; starch content ranged from 48.08%-52.49%; amylose content ranged from 11.53%-13.46%; amylopectin content ranged from 34.64%-40.92%. Udon has the highest color organoleptic value of 6.17 (like), taste value of 5.47 (like) texture value of 5.5 (like).