Pengaruh perbedaan komposisi bahan terhadap kualitas tekstur mi konjak

Authors

  • Ferdy Pratama Universitas Muhammadiyah Sumatera, Indonesia
  • Bunga Raya Ketaren Universitas Muhammadiyah Sumatera, Indonesia
  • Norzaleha Binti Kasim Malaysian Agricultural Research and Development Institute, Malaysia
  • Maisarah Binti Shamsulkamal Malaysian Agricultural Research and Development Institute, Malaysia

DOI:

https://doi.org/10.35891/tp73m740

Keywords:

konjac noodles, ingredient composition, tensile strength, elasticity

Abstract

Konjac noodles are functional foods characterized by low calorie content, high soluble fiber, and gluten-free properties. The textural quality of konjac noodles is highly dependent on differences in ingredient composition, particularly the interaction between konjac glucomannan (KGM), calcium hydroxide (Ca(OH)₂) as a cross-linking agent, and additional hydrocolloids or starch. This study aimed to examine the effect of variations in the composition of these ingredients on the textural quality of konjac noodles, as represented by tensile strength and elasticity. A factorial experimental design was applied using the same types of ingredients with varying proportions, and texture analysis was conducted using a texture analyzer. The results showed significant differences in textural properties among formulations. Batch F3 exhibited the highest tensile strength (24.08 g) and elasticity (−36.08 mm), indicating the formation of a strong and flexible gel structure with relatively low variability. Conversely, Batches F2 and F14 produced weak and unstable gel structures, while Batch F4 resulted in a rigid gel with limited elasticity. These findings indicate that the textural quality of konjac noodles is influenced by differences in ingredient composition, where an appropriate balance between tensile strength and elasticity is essential to obtain a stable and desirable texture.

References

Akesowan, A. (2015). Optimization of textural properties of konjac gels formed with κ-carrageenan or xanthan and xylitol as ingredients in jelly drink processing. Journal of Food Processing and Preservation, 39(6), 1735–1743. https://doi.org/10.1111/jfpp.12405

Anggraeni, D., Prasetyani, L.N., Eko, T., & Mariastuty, P. (2023). Pengaruh penambahan tepung porang terhadap sifat masak dan tekstur mi berbahan dasar tapioka (the effect of porang flour on cooking and texture properties of tapioca- based noodles). The First National Conference On Innovative Agriculture, 29–35.

Cao, G., Chen, X., Wang, N., Tian, J., Song, S., Wu, X., Wang, L.i, & Wen, C. (2024). Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles. International Journal of Biological Macromolecules, 271(1), 132607. https://doi.org/10.1016/j.ijbiomac.2022.09.024

Cheng, Z., Zhang, B., Qiao, D., & Yan, X.. (2022). Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel. Food Hydrocolloids, 128(3), 107565. https://doi.org/10.1016/j.foodhyd.2022.107565

Deng, L., Li, Y., Zhong, G.L., Wen, P., Yongbo., & Zhu, Z. (2023). Effects of starch addition on kgm sol’s pasting, rheological properties, and gel texture. ACS OMEGA: Multidisiplanry Journal from the American Chemical Society, 8(37), 3399–33309. https://doi.org/10.1021/acsomega.3c02265

Dipahayu, D., & Kusumo, G. G. (2020). Optimasi ekstraksi konjac glukomanan dari umbi porang (amorphophallus muelleri blume) dengan variasi perbandingan serbuk umbi porang: aquadest (pelarut) dan suhu. Seminar Nasional Inovasi Teknologi Terapan, 4, 466–469.

Eslami, Z., Elkoun, S., Robert, M., & Adjallé, K. (2023). A review of the effect of plasticizers on the physical and mechanical properties of alginate-based films. Molecules, 28(18), 6637. https://doi.org/10.3390/molecules28186637

Gong, Y., Xiao, S.i, Yao, Z., Deng, H. Chen, X., & Yang, T. (2024). Factors and modification techniques enhancing starch gel structure and their applications in foods:a review. Food Chemistry: X, 24, 102045. https://doi.org/10.1016/j.fochx.2024.102045

Jean M.S., Kilian, L.B., Catherine, G., Geneviève, L., Delphine, Q., Bruno, P., & , George, S., Patricia, L. (2014). Available water in konjac glucomannan–starch mixtures. influence on the gelatinization, retrogradation and complexation properties of two starches. Food Hydrocolloids, 41, 71–78. https://doi.org/10.1016/j.foodhyd.2013.12.014

Li, Y., Li, K., Guo, Y., Liu, Y. Z., Guohua, Q., Dongling, J., Fatang., & Zhang, B.. (2024). No mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan. International Journal of Biological Macromolecules, 277(3), 1344423. https://doi.org/10.1016/j.ijbiomac.2024.134423

Lu, C., Yang, Y., Zhao, X., Liu, Z., Liao, X., Zhang, Y., Wu, D., Li, J., & Li, J. (2024). Effect of adding konjac glucomannan on the physicochemical properties of indica rice flour and the quality of its product of instant dry rice noodles. Foods, 13(23), 3749. https://doi.org/10.3390/foods13233749

Mahendra, B. O., Rahayoe, S., & Harmayani, E. (2015). Kinetika perubahan viskositas bubur tepung porang (amorphophallus oncophyllus) selama pemanasan pada proses ekstraksi glukomanan. The Sinergy of Agricultural Technogoly, Needs Adn Environmental Sustainability, 221.

Montgomery, D. C. (2017). Design and Analysis of Experiments (Ninth Edit). New York: John Wiley & Sons.

Sari, D. P., Ngatirah., & Widyasaputra, R. (2024). Karakteristik mi kering glukomanan dengan variasi konsentrasi glukomanan dan jumlah penambahan air kapur sirih. Agoteknika, 7(September), 385–402. https://doi.org/10.55043/agroteknika.v7i3.215

Sun, Y., Xu, X., Zhang, Q., Zhang, D., Xie, X., Zhou, H., Wu, Z., Liu, R., & Pang, Ji. (2023). Review of konjac glucomannan structure, properties, gelation mechanism, and application in medical biology. Polymers, 15(8), 1852. https://doi.org/10.3390/polym15081852

Takeno, H., Hashimoto, R., Lu, Y., & Hsieh, W. C. (2022). Structural and mechanical properties of konjac glucomannan gels and influence of freezing-thawing treatments on them. Polymers, 14(18), 3707. https://doi.org/10.3390/polym14183703

Wang, S., He, J., Huang, S., & Li, B. (2023). Application of konjac glucomannan with chitosan coating in yellow alkaline noodles. Foods, 12(19), 3569. https://doi.org/10.3390/foods12193569

Zhang, R., He, X., Liu, X., & Sun, Q. (2025). Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review. Food Hydrocolloids, 160(2), 110840. https://doi.org/10.1016/j.foodhyd.2024.110840

Downloads

Published

2026-03-25

Issue

Vol. 17 No. 1 (2026)

Section

Article

License

Copyright (c) 2026 Ferdy Pratama, Bunga Raya Ketaren, Norzaleha Binti Kasim, Maisarah Binti Shamsulkamal

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...