THE QUALITY OF DRY NOODLES WITH SUBSTITUTION OF CELERY EXTRACT

Abstract

This study aims to analyze the quality of the effect of celery extract substitution (Apium graveolens L.) on the quality of dry noodles which includes color, aroma, texture, and taste in an effort to increase nutritional value and product attractiveness. Dried noodles are one of the practical foods that are widely consumed in Indonesia, but they do not contain nutrients and antioxidants in the noodles. Therefore, innovation through the substitution of natural ingredients such as celery extract is expected to increase the antioxidant content and organoleptic quality of the noodles. This study used an experimental method with a completely randomized design (CRD), which consisted of four treatments of celery extract substitution of 0% (X0), 40% (X1), 60% (X2), and 80% (X3), each repeated three times. Data were obtained from organoleptic tests by 50 untrained panelists, then analyzed using Analysis of Variance (ANOVA) and Duncan's Test. The results showed that celery extract substitution significantly affected the quality of color (green), aroma (fragrant celery aroma), and texture (chewy). The best treatment was obtained at 80% celery extract substitution (X3), with the highest scores for color (5.63), aroma (5.53), and texture (5.15). However, celery extract substitution did not give a significant effect on the texture which was not easily broken and taste (savory). These results suggest that celery extract has the potential to improve the nutritional value and attractiveness of dried noodles as a healthy and innovative functional food product.