Goroho banana flour (Musa acuminate) and corn flour (Zea mays) are non-wheat flours that have a fairly high starch content, so they have the potential to be used as noodles. The quality of goroho banana flour is influenced by one of them by its starch content. The higher the substitution rate of goroho banana flour added, the higher the starch content, because goroho banana flour has a higher starch content than wheat flour. The purpose of this study was to determine the  physical and chemical properties in the  comparison of the use of goroho banana flour and corn flour in the manufacture of dry noodles. The noodle making process consists of mixing ingredients, steaming, compaction of dough, forming sheets and strands, steaming noodles, drying and packaging. The treatment used is flour from goroho banana and corn flour, namely 50 percent: 50 percent, 60 percent goroho banana flour: 40 percent corn flour and 70 percent goroho banana flour: 30 percent corn flour. The results showed that the best noodles were produced by 60 percent goroho banana flour and 40 percent corn flour.  With the physical properties of the noodles produced, namely elongation of 238.76 percent; hardness of 635.88 gf; suppleness of 0.783 gf; and a yield of 77.23 percent. The chemical properties of the noodles produced are water content of 9.83 percent, fat 0.91 percent, protein 7.07 percent, ash 1.29 percent, crude fiber 1.73 percent, and starch 73.84 percent.

Keywords: Goroho banana flour, cornstarch and dried noodles