Relations between these characteristics with composition, materials used, and methods applied are discussed. The analysis was based on five characteristics: taste, texture, chewiness, aroma, and appearance. The best result was then examined for its nutritional value, economical value, and market response, and also a comparison was made between the prepared wet noodles and the standard noodles made from wheat flour. The research consisted of experiments with several variations of composition and production method for producing cassava flour-based wet noodles. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. Department of Chemical Engineering, Faculty of Industrial TechnologyĬassava is one of Indonesia's original commodities and contains good nutrition and has high productivity and a relatively low price.
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