PENGARUH VARIASI RASIO TEPUNG GARUT DAN PATI AREN TERHADAP KARAKTERISTIK DAN TINGKAT KESUKAAN PRODUK NOODLE
| Main Authors: | , REBECCA PRISCILIA SIMANJUNTAK, , Prof. Dr. Ir. Haryadi, M. App. Sc. |
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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/129379/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69770 |
Daftar Isi:
- Arrowroot flour, nowadays, hasn�t been utilized optimally by the society. Arrowroot is a potential plant for an alternative food. In this research, arrowroot flour will be mixed with arenga starch to make noodle. The objective of this research is to study the effect of variation in mixing ratio of arrowroot flour and arenga starch on noodle characteristic and it�s level of preference, and to find the mixing ratio that produce noodle with the best quality. Ini this research, noodle will be made with variation in mixing ratio of arrowroot flour:arenga starch which the ratio are 100:0, 75:25, 50:50, 25:75, and 0:100. The chemical content of arrowroot flour has been analyzed before making noodle. Then, the physical characteristic of noodle will be analyzed. For the sensory evaluation, hedonic test will be used and 31 panelists will be participated. The comercial product that was used as comparation of the noodle is rice and corn vermicelli. The results show that with the incerased of arrowroot flour proportion in the mixed flour will increased cooking loss, hardness, stickiness, and rehydration of noodle, and also decreased water content, expansion ratio, tensile strength, elongation, and also level of preference of noodle. Noodle that has characteristic like comercial product and prefered by sensory evaluation is the noodle that made from 100% arenga starch and 75% arenga starch:25% arrowroot flour. Key words: arrowroot, arenga starch, noodle, characteristic of noodle, sensory evaluation