Alternative healthy food: noodles and Cookies Cannalina from Composite Flour Canna indica and Spirulina platensis

Noriko, Nita and Muawamah, Anna and Ma'rufah, Enbun (2020) Alternative healthy food: noodles and Cookies Cannalina from Composite Flour Canna indica and Spirulina platensis. In: ICBET 2020: Proceedings of the 2020 10th International Conference on Biomedical Engineering and Technology. Association for Computing Machinery, Tokyo, pp. 207-211. ISBN 978-1-4503-7724-9

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Abstract

The flour composite from C.indica tubers and S platensis namely Cannalina flour (P 00201508315) has prospective to process many kind of healthy food. Cannalina flour from white tubers of C. indica contains fructose, stachiose and inulin as a prebiotic and from the red tubers contains maltose, fructose, and sucrose. The Cannalina flour from white tubers successes was processed became various kinds of food such as noodles and cookies. The research purposes to find out changes of nutrient content after Cannalina flour from white the C. indica tubers is processed into noodles and cookies. Beside that to know respond of respondent for the noodles and cookies specially its color, aroma, texture and taste. The methodology of research was experimental with proximate test and organoleptic test. The result showed Cannalina flour contains carbohydrate 67.607%, protein 17.413 %, lipid 0.29%, fiber 9.54%, water 8.75%. Carbohydrate content in cookies Cannalina is the highest than in flour and noodles, there were 69.395%. Cannalina noodles contains the highest fiber which is 10,75%. Taste of noodle are preferred over cookies. Cannalina noodles and cookies have potential to be a healthy alternative food.

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