Physical, Chemical, and Preference Levels of Macaroni, formulated with wheat flour, mocaf flour, and purple yam flour

Abstract

This research aims to make macaroni from wheat flour, which is substituted with mocaf flour and purple yam flour. It is hoped that the macaroni produced will contain anthocyanin as a natural antioxidant. Macaroni made using wheat flour: mocaf flour (g:g), 10:60; 20:50; 30:40 and 10:70; 20:60 30:50 and 10:80; 20:70; 30:60 and purple yam flour treatment of 30; 20 and 10 g. The experimental design in this study was a completely randomized design with two replications; the parameters analyzed were antioxidant activity (DPPH), anthocyanin content, total phenol content, color, and preference of macaroni. The data obtained was subjected to a statistical test using the ANOVA method at a confidence level of 95%, and then the DNMRT test was carried out. The research showed that macaroni made with wheat flour, mocaf flour 20 g:50 g, and purple yam flour 30 g produced macaroni with high antioxidant activity (8.3% RSA) and was preferred. This research can reduce the use of flour in making macaroni. The characteristics of macaroni from this research are total phenolic content 52.20 mg GAE/100 gr (wb), anthocyanin content 16.39 mg/100 g (wb), color L∗ = 48.59, a∗=3.62, b∗ = -0,99 and overall acceptance = 3.38 (more preferred).