DOI: 10.36347/sjet.2019.v07i12.002

Pages: 334-337

This research was aimed to observe the physical and chemical properties of kenikir powder during storage and its application for instant noodle homemade. The experiment was done on two stage conduted on randomized factorial completely design The first stage was used two factors, namely kenikir powder particle sizes (M) consisted of three level (60, 80, 100 mesh), and storage period time (T) consisted of five level (0, 7, 14, 21, 28 days). The second stage was used two factors, namely kenikir powder proportion for instant noodle flour material (K) consisted of five levels (0, 5, 10, 15 and 20%), and kenikir powder particle sizes (U) consisted of three levels (60, 80 and 100 mesh). Result of the experiment proved that the treatment of paricle sizes, storage time and their interactions had a significant effect on moisture content, browning index, water sorption index and water solubility index of kenikir powder. The kenikir powder proportion, particle sizes and their interactions had significant effect on textural value, elongation, water absorption capacity, swelling capacity and fiber content of instant noodle. The highest fiber content of instant noodle was found on K4U2 treatment performed the fiber content of 5.29%.