Physicochemical and Organoleptic Characteristics of Non-Gluten Noodles from Composite Flour and Rucah Fish Meal

Department of Food Technology, Faculty of Agriculture and Animal Science, Universitas Muhammadiyah Malang, 65144 East Java, Indonesia

^* Corresponding author: damat@umm.ac.id

Abstract

The rising prevalence of gluten-related disorders has increased the demand for gluten-free products. Traditional noodles, primarily made from wheat flour, are unsuitable for individuals with gluten intolerance, necessitating alternative formulations. This study aims to develop glutenfree noodles using composite flours: Mocaf, arrowroot starch, cornstarch, and fish meal, and to evaluate their physicochemical and sensory properties. The research utilized a Completely Randomized Design (CRD) with seven different formulations, varying in the proportions of these ingredients. The noodles were analyzed for moisture, ash, protein, fat, and carbohydrate content using standard methods. Sensory evaluation was conducted by a panel of 30 trained assessors using a hedonic scale. The results indicated that the proportions of Mocaf, arrowroot starch, cornstarch, and fish meal significantly affected the noodles’ moisture, ash, fat content, and sensory attributes like flavor, color, and overall preference. The most preferred formulation was the control (F0), consisting of 100% wheat flour, due to its familiar taste and appearance. In contrast, formulations with higher fish meal content were lfess favored due to a strong fishy odor and darker color. In conclusion, while the addition of fish meal enhances the nutritional profile, it negatively impacts the sensory qualities of gluten-free noodles.