Noodles are an alternative food to replace rice that is widely consumed by the public. Noodles have become popular among the public because they are cheap and the processing and serving method is simple. Noodles contain lots of carbohydrates, which contribute a lot of energy to the body so noodles can be used as a substitute for rice. The use of noodles in Indonesia as a raw material for making soto noodles
(Bogor), fried bean sprouts (West Java), egg noodles (Palembang), juhi noodles (Betawi), fried noodles, wonton noodles, chicken noodles and ifumi (Astawan, 2008). People's passion for consuming noodles is increasing over time
increase. According to Munarso and Haryanto (2012), consumption of instant noodles
increased by about 25% per year, in the early 2000s, this figure
It is estimated that it will continue to increase by around 15% per year. It could be
development of business opportunities, so it is necessary to increase taste and
quality. The raw material for making noodles is wheat flour, so this is the case
increase the amount of wheat flour imports. Continue to use wheat flour
has increased, so that in 2011 imports of wheat flour reached
638,863.48 tons (Disperindag, 2012). Increased imports of wheat flour can
threatens food security, so alternative basic ingredients are needed
making noodles based on local food.
