Udon Substitusi Tepung Kacang Merah dan Tepung Tapioka

Abstract

The increasing consumption of wheat-based foods in Indonesia has led to a high dependency on imported wheat. Udon is one of a Japanese noodle product that is widely consumed and contributes to the high level of wheat flour utilization in Indonesia. One strategy to reduce wheat flour usage is the through utilization of local food resources, such as red beans and cassava processed into flour. This study aimed to develop udon noodles substitution of red bean flour and tapioca flour and to analyze sensory characteristics. The research employed an experimental design using a wheat flour-based udon starting recipe as the control. Product development was carried out through several formulation stages by substituting wheat flour with red bean flour and tapioca flour. Sensory evaluation was conducted using Quantitative Descriptive Analysis (QDA) method involving five trained expert panelists. The results evaluated attributes included taste, aroma, color, texture, and thickness. The results showed that the addition of tapioca flour improved the elasticity of the substituted udon, while color changes occurred due to the incorporation of red bean flour. Overall, the developed udon products exhibited sensory characteristics comparable to those of the control udon.