Pengaruh Perbandingan Terigu dan Tepung Suweg Termodifikasi terhadap Karakteristik Mi Kering

  • I Kadek Dwi Andi Krishna Putra Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
  • Gusti Ayu Kadek Diah Puspawati Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
  • Putu Timur Ina Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali

Abstract




Dried noodles are a type of noodle usually made from wheat flour. This research aimed to determine the effect of comparison wheat flour with modified elephant foot yam flour on characteristics of dried noodles and to determine best ratio of wheat flour and modified elephant foot yam flour produce dried noodles with the best characteristics. The experimental design used was Randomized Block Design with the comparison treatment of wheat flour and modified elephant foot yam flour which consist of 6 levels ratio: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. Each treatment was repeated three times to obtain 18 experimental units. The data obtained were then analyzed by the Analysis of Variance and if the treatment had a significant effect, it was continued with the Duncan Multiple Range Test. The result show that comparison of wheat flour and modified elephant foot yam flour had a significant effect on moisture content, ash content, protein content, elasticity, water absorption, cooking loss, color (scoring test) and texture (scoring test). The comparison of 60% wheat flour and 40% modified elephant foot yam flour had the best characteristic of dried noodles with 7.66% of moisture content, 2.04% of ash content, 7.83% of protein content, 10.70% of elasticity, 246.43% of water absorption, 13.07 % of cooking loss, preferred color brown was slightly liked, aroma was slightly liked, preferred texture slightly chewy was slightly liked, taste was slightly liked and overall acceptance was slightly liked.




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Published
2023-06-30
How to Cite
ANDI KRISHNA PUTRA, I Kadek Dwi; DIAH PUSPAWATI, Gusti Ayu Kadek; TIMUR INA, Putu. Pengaruh Perbandingan Terigu dan Tepung Suweg Termodifikasi terhadap Karakteristik Mi Kering. Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 12, n. 2, p. 361-373, june 2023. ISSN 2527-8010. Available at: <https://ojs.unud.ac.id/index.php/itepa/article/view/106626>. Date accessed: 05 nov. 2024. doi: https://doi.org/10.24843/itepa.2023.v12.i02.p11.
Section
Articles

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