KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE KERING AKIBAT SUBSTITUSI TEPUNG UBI JALAR PUTIH (Ipomea batatas L.) DAN TEPUNG KACANG KORO PEDANG (Canavalia ensiformis) TERMODIFIKASI

Noodles are one of the processed food product that are highyly favored by the Indonesian people. The highy consumption of dry noodles can lead to dependence on wheat flour, which in turn increases the need for wheat imports. This study aims to partially substitute wheat flour with white sweet potato flour and sword bean flour, and to analyze their effects on the physical, chemical, and sensory properties of the resulting dry noodles. The method used is a simple sensory properties of the resulting dry noodles. The formulations of dry noodles were created with varying ratios of white sweet potato flour to sword bean flour : (0:0), (10:20), (20:20), (30:20) and (40:20). The results showed that the best treatment was found ath the ratio of (40:20). The addition of 20% sword bean flour resulted in a protein content of approximately 9%, while the addition of 40% white sweet potato flour yielded a fiber content of 8%. The moisture content of the dry noodles also met the SNI standard, which is not more than 13%. The dry noodles with the addition of sweet potato and sword bean flour flour had a cooking time ranging from 216 to 326 seconds.