<div>Background: Shirataki noodles, made from porang (Amorphophallus muelleri Blume) flour, are a low-calorie and high-fiber food gaining popularity among health-conscious consumers. This study investigates the impact of varying concentrations of carrageenan and Moringa oleifera extract on shirataki noodles&rsquo; physico-chemical and nutritional properties. 
 
Methods: Nine formulations were developed by systematically varying the levels of carrageenan (0.5 g, 1.0 g and 1.5 g) and Moringa leaf powder (MLP) (0.25 g, 0.5 g and 0.75 g) and were analyzed for texture, moisture content, water absorption, color and nutritional attributes. 
 
Result: Results showed that carrageenan significantly improved gel strength and elasticity, while MLP enhanced protein content (0.09-0.19 g/100 g compared to 0.05 g/100 g in control) and contributed natural pigments that modified noodle color. Optimal formulations, such as 0.5 g carrageenan with 0.5 g MLP, provided a balance between functional properties and nutritional quality, with a caloric content of only 11-13 kcal/100 g, much lower than traditional staples like white rice (130 kcal/100 g) or bread (293 kcal/100 g). These findings demonstrate the potential of combining carrageenan and MLP to create innovative shirataki noodles that meet modern dietary needs for functional, nutrient-enriched and low-calorie foods.</div>

Influence of Carrageenan and Moringa Leaf Powder on Physico-chemical Properties of Porang-based Shirataki Noodles

Background: Edible films prepared solely from glucomannan exhibit several limitations, including low mechanical strength, poor resistance to water vapor and the absence of antibacterial properties, which restrict their potential application as edible film materials. This study aims to investigate the influence of arabic gum and citronella oil additions to enhancing the physical characteristics of glucomannan-based edible films. 
 
Methods: The characteristics of the edible film tested include water solubility, water vapor transmission rate, tensile strength, elongation at break, film microstructure and antibacterial activity. 
 
Result: The edible films obtained with varying concentrations of arabic gum and citronella oil exhibited water solubility values ranging from 53.04% to 72.06%, water vapor transmission rates between 0.0015 and 0.0035 g/h&middot;m&sup2;, tensile strength values from 40.83 to 90.56 N/m&sup2; and elongation at break values ranging from 11.11% to 21.11%. This study revealed a decrease in the water vapor transmission rate, tensile strength and elongation of the edible film, along with an increase in water solubility as the concentration of arabic gum was increased. This study also found a decrease in the water solubility, water vapor transmission rate and tensile strength of the glucomannan-based edible film, accompanied by an increase in elongation with the addition of higher concentrations of citronella oil. The antibacterial test results showed that the edible film samples exhibited moderate inhibition against E. coli (inhibition zone diameter of 10.5 mm) and mild inhibition against S. aureus (inhibition zone diameter of 8.23 mm).

Influence of Carrageenan and Moringa Leaf Powder on Physico-chemical Properties of Porang-based Shirataki Noodles

Physical and Antioxidant Properties of Porang Glucomannan-based Edible Film with the Addition of Arabic Gum and Citronella Oil