Pengaruh Jenis Penstabil dan Modifikasi Proses Pengolahan Terhadap Mutu Mie Kering dari Tepung Ubi Jalar Oranye
| Main Author: | Harahap, Suci Khairil Lestari |
|---|---|
| Other Authors: | Julianti, Elisa, Yusraini, Era |
| Format: | Bachelors application/pdf |
| Bahasa: | ind |
| Terbitan: |
Universitas Sumatera Utara
, 2019
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| Subjects: | |
| Online Access: |
http://repositori.usu.ac.id/handle/123456789/11820 |
Daftar Isi:
- 130305001
- The purpose of this research was to find the effect of addition of stabilizer type and process modification on the quality of dried noodles from orange fleshed sweet potato flour. This research was using completely randomized design with two factors, namely the stabilizer type (S) : (CMC 0,5%, arabic gum 0,5%, xanthan gum 0,5%) and process modification (M): (dough sheets steaming of 0 minute and noodle strands steaming of 17 minutes, dough sheets steaming of 0 minute and noodle strands steaming of 20 minutes, dough sheets steaming of 2 minutes and noodle strands steaming of 15 minutes, dough sheets steaming of 5 minutes and noodle strands steaming of 15 minutes). The parameters that analyzed were the color values, L* value, a* value, b* value, elongation, water absorption, cooking time, cooking loss, moisture content, sensory value of color and aroma of dried noodles, and sensory value of color, aroma, taste, texture, and overall acceptability of rehydrated noodles. The dried noodles with the best treatment was using xanthan gum of 0,5% and dough sheets steaming of 5 minutes and noodle strands steaming of 15 minutes. The dried noodles had antioxidant activity of 285,44 μg/ml and protein content of 8,29%.
- Tujuan penelitian ini adalah untuk mengetahui pengaruh jenis penstabil dan modifikasi proses pengolahan terhadap mutu mie kering dari tepung ubi jalar oranye. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu jenis penstabil (S): (CMC 0,5%, gum arab 0,5%, xanthan gum 0,5%) dan modifikasi proses pengolahan (M): (pengukusan lembaran adonan 0 menit dan pengukusan untaian mie 17 menit, pengukusan lembaran adonan 0 menit dan pengukusan untaian mie 20 menit, pengukusan lembaran adonan 2 menit dan pengukusan untaian mie 15 menit, pengukusan lembaran adonan 5 menit dan pengukusan untaian mie 15 menit). Parameter yang dianalisa meliputi nilai warna, nilai L*, nilai a*, nilai b*, elongasi, daya serap air, cooking time, cooking loss, kadar air, nilai sensori warna dan aroma mie kering, nilai sensori warna, aroma, rasa, tekstur, penerimaan umum mie rehidrasi. Mie kering dengan perlakuan terbaik adalah jenis penstabil xanthan gum 0,5% dan modifikasi proses pengolahan yaitu pengukusan lembaran adonan 5 menit dan pengukusan untaian mie 15 menit. Mie kering yang dihasilkan memiliki aktivitas antioksidan sebesar 285,44 μg/ml dan kadar protein sebesar 8,29%.