Thesis

The Effect of Plant-Derived Stabilizing Agents: A Combination of Okra (Abelmoschus esculentus) with Aloe Vera (Aloe barbadensis miller) Mucilages on the Nutritional, Physicochemical, and Sensory Properties of Air-Fried Instant Noodle

---

Instant noodle production often faces issues like inconsistent texture, poor moisture control,
and uneven fat distribution, leading to lower consumer satisfaction. With rising demand for
natural, minimally processed food additives, plant-based stabilizers are gaining interest. This
study explores using okra (Abelmoschus esculentus) and aloe vera (Aloe barbadensis miller)
mucilages as stabilizers in air-fried instant noodles to improve their physicochemical and
sensory qualities. Seven formulations of noodles, with controls and varying concentrations of
okra mucilage powder (OMP) and aloe vera mucilage (AMP), were prepared. Analyses
included cooking quality, Texture Profile Analysis (TPA), proximate analysis, and sensory
evaluation using a 9-point hedonic scale and ranking test. Results showed significant
differences (p

---

Availability

Detail Information

Series Title

-

Call Number

FSN 24-021

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

stabilizers
aloe vera mucilage
Instant noodles
okra mucilage

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment