KARAKTERISASI MI KERING FERMENTASI YANG DITAMBAH DENGAN TEPUNG IKAN LELE DUMBO (Clarias gariepinus)
| Main Authors: | , DYAH AYU KUSUMANINGTYAS, , Dr. Ir. Sri Naruki, M.S |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/127558/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67819 |
Daftar Isi:
- Noodle is a wheat-based food that containing high carbohydrate but low in protein. Addition of catfish meat to the dough increase protein content, while fermentation is an innovation in the manufacturing of noodles which has not been developed in Indonesia. The aim of this study was to evaluate the physical, chemical, and sensory characteristics of catfish noodles that were fermented using lactic acid bacteria. The noodles were formulated according to the ratio of wheat flour to catfish flour 95:5 and fermented varies of 0 hour, 8 hours, 16 hours, and 24 hours. The results showed that the fermentation process may soften the texture of noodles and colour of noodles become darken. Fermented noodles were more fragile, easily to be broken, and lowering elongation of fermented noodles. The fermentation process does not affect the chemical composition of the noodles, except the moisture content and total acid. The fermentation process produces lactic acid giving an acid flavour to the noodles. Lengthen the fermentation process, the taste of noodles were more acid which caused the panelists generally do not like fermented noodles. However, there were 30,77% of panelists liked noodles being fermented to 8 hours, 15,38% of panelists liked the noodles being fermented to 16 hours, and 15,38% of panelists liked the noodles being fermented to 24 hours. Keywords : Noodle , �Dumbo� catfish , fermentation , Lactobacillus plantarum