Karakteristik Fisikokimia Mi Kering dengan Substitusi Tepung Mocaf dan Tepung Bekatul sebagai Produk Pangan Sumber Serat: Literature Review
DOI:
https://doi.org/10.22487/5w4gr085Keywords:
Rice Bran, Physicochemistry, Dried Noodles, Mocaf, Organoleptic Properties, Dietary FiberAbstract
Low dietary fiber intake remains a public health issue and is associated with an increased risk of noncommunicable diseases. One strategy to increase fiber intake involves the development of food products based on local ingredients, such as mocaf flour and rice bran. Mocaf flour has characteristics similar to wheat flour, making it a potential substitute in the production of dried noodles, while rice bran has a high dietary fiber content. This literature review aims to examine the effect of using mocaf flour and rice bran on the physicochemical characteristics, nutritional content, and organoleptic quality of dried noodles. This study employed a literature review method, searching for articles in the Google Scholar, ScienceDirect, and PubMed databases from 2020 to 2025 using the keywords “mocaf flour,” “rice bran,” “dried noodles,” “physicochemical,” “organoleptic,” and “dietary fiber.” Based on the results of the selection according to inclusion and exclusion criteria, seven journals were obtained and analyzed qualitatively. The results of the review indicate that the use of mocaf flour can improve rehydration capacity and support the utilization of local food resources, but may reduce noodle elasticity due to low gluten content. The addition of rice bran has been shown to increase the fiber and vitamin content of the product; however, using it in high quantities can affect the color, aroma, taste, and texture, thereby reducing consumer acceptance. Overall, the combination of mocaf flour and rice bran has the potential to be developed as an ingredient for high-fiber dried noodles made from local ingredients, provided the formulation is appropriate to ensure good sensory quality.
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