Abstract
Ganyong (Canna edulis) noodle is one of the diversified products of composite starch-based carbohydrate from ganyong starch and wheat flour. This research aims to determine the effect proportion of wheat flour and ganyong starch to the organoleptic quality of: (1) dry and instant noodles; (2) dried and instant boiled noodles. The data of this experimental research was analysed by Friedman test. The results show that: (1) There was no effect of composite flour to the shape, flavour and colour of dry noodles and there was influence of the use of composite flour on dried instant noodles; (2) There was influence of the proportion of wheat and starch composite flour to form, and there was no effect on the elasticity, shape, colour, flavour, taste and likes of instant noodles in boiled form. This research supports government policy in order to accelerate diversification of food consumption based on local resources.
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