The Effect of Dried Maggot Addition and Drying Time on The Characteristic of Growol Dried Noodles

Abstract Dry noodles are a dry food product made from wheat flour, with a shelf life of 6 to 12 months. Since noodles are a source of carbohydrates with a high glycemic index, they should be replaced with a carbohydrate source that has a low glycemic index, such as cassava. In this study, we used a cassava derivative product called growol as a substitute for flour and added dried maggot as an alternative source of protein. The objectives of the study were to produce growol dry noodles with the inclusion of ground dried maggot and a drying time that met SNI standards. We aimed to determine the effect of the addition of ground dried maggot and drying time on the characteristics of growol dry noodles, including their physical and chemical properties. The experimental design employed a two-factor Completely Randomized Design (CRD), which examined the effects of dried maggot addition (5%, 10%, and 15%) and drying time (3, 4, and 5 hours). Chemical analyses of the growol noodles include measuring moisture, ash, fat, protein, carbohydrates, antioxidants, flavonoids, and total phenols. Physical analyses included assessments of color and texture (hardness). Statistical analysis of the obtained data was performed at a 95% confidence level using the univariate test, followed by the One Way ANOVA method. The study found that growol dry noodles with a 15% addition of maggot and a drying time of 5 hours were the best, with the following results: L* (lightness) of 63.14, a* (redness) of 3.86, b* (yellowness) of 20.62, hardness of 255.75 g, moisture content of 10.11%, ash content of 7.18%, protein content of 8.29%, fat content of 5.64%, carbohydrate content of 68.82%, antioxidant level of 19.34%, flavonoid content of 0.05 mg QE/g, and total phenol content of 0.53 mg QAE/g.