St.Puspasari, Advisor I: Dr. Pirman, M. Si. Mentors II: Fajriyati Mas'ud, STP. M. Si. with the title Utilization of Flour Corn (Zea mays) Being Dried Noodles Flour fortified with Glucomannan.

During its development, noodle is a product that is known in various parts of the world. In Indonesia, noodles and even become the main alternative food after rice. But on the other hand, consumption of noodles as it is likely to lower the country's foreign exchange, given the noodles is a product made from wheat flour, an imported commodity. Therefore, it takes thinking manufacturing technology development than noodle made from wheat flour, corn flour for example, by utilizing a highly profitable productivity. Flour corn contains IG (glycemic index) is. Products based noodles and corn flour fortified with glucomanan flour that can add nutrition to the dried noodle products.
This study aims to determine the manufacture of noodles with flour to replace wheat flour and flour corn starch as raw material for the manufacture of dry noodles. and to know the effect of adding glucomanan flour to dry noodle product produced. This research was conducted with the addition of as much as 3 grams of glucomanan flour into each variation cornstarch and flour corn starch (80:20, 60:40, 40:60, 20:80)% in this experiment also made with 100% flour noodles without the addition of corn starch and 100% wheat starch without the addition of corn starch as a comparison. Parameters measured on the quality of the resulting dry noodles are moisture content, ash content, protein content, fat content, carbohydrate content, fiber content, aw (water activity) and crispness.
The results showed that the best noodle products in the manufacture of dried corn noodle with the addition of glucomanan variation of 60:40% corn starch flour, judging from the nutritional content, where the carbohydrate content of 63.2% (w / w), protein levels of 4.34%, 1.26% fat content, 2.46% fiber content, ash content 1.8% and 7.4% water content. With the addition of flour glucomanan may increase levels of dietary fiber in corn noodles, and can help meet the needs of fiber in your body that needs 25-30 grams of fiber per day. When compared with the standard of quality noodles that have been tested according to ISO dry noodles no. 01-3551-2000, can be seen that the noodles are made in compliance with the standards set by the Ministry of Industry Affairs.