Utilization of Brebes Red Onion Powder to Enhance Wet Noodle Durability

    October 2025 in “ Jurnal Mutu Pangan Indonesian Journal of Food Quality ”
    Yuniarti Dewi Rahmawati, Yunika Purwanti, Rifatu Masrikhiyah
    TLDR Adding 25% Brebes shallot powder to wet noodles extends their shelf life and improves flavor but reduces elasticity.
    The study investigates the use of Brebes shallot powder as a natural preservative for wet noodles, which are prone to spoilage due to high water content. By enriching wet noodles with varying proportions of shallot powder (0-25%), the research found that a 25% concentration extended the noodles' shelf life to 67.33 hours, significantly longer than the 15.33 hours of the control group without preservatives. The total phenolic content increased from 0.51% to 2.08%, enhancing the noodles' durability. However, while the shallot powder improved taste, aroma, color, and texture, it reduced the noodles' elasticity.
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