Pengaruh Substitusi Tepung Mocaf (Modified Cassava Flour) dan Penambahan Puree Ubi Jalar Orange (Ipomoea batatas L) Terhadap Mutu Kulit Pangsit
| Main Author: | Hidayati, Nidiya |
|---|---|
| Other Authors: | Nurminah, Mimi, Lubis, Zulkifli |
| Format: | Bachelors application/pdf |
| Bahasa: | ind |
| Terbitan: |
Universitas Sumatera Utara
, 2019
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| Subjects: | |
| Online Access: |
http://repositori.usu.ac.id/handle/123456789/16280 |
Daftar Isi:
- 120 Halaman
- Dumpling is a food products originating from China that usually have filling in it. The dumpling wrapper is usually made from wheat flour, tapioca flour, margarine, and egg. The efforts to reduce wheat flour import in Indonesia is the use of sweet potato into mocaf as wheat flour substitute and the addition of orange sweet potato puree to improve nutritional value. This study treatment were ratio of wheat flour and mocaf of 100:0, 75:25, 50:50, 25:75 and the addition of orange sweet potato puree of 10%, 20%, 30%. The result showed that the best dumpling wrapper was made from wheat flour and mocaf ratio of 25:75 and 10% of orange sweet potato puree addition.
- Pangsit adalah produk makanan yang berasal dari Cina yang biasanya sudah diisi. Kulit pangsit biasanya terbuat dari tepung terigu, tepung tapioka, margarin, dan telur. Upaya mengurangi impor tepung terigu di Indonesia adalah penggunaan ubi jalar menjadi mocaf sebagai pengganti tepung terigu dan penambahan puree ubi jalar orange bertujuan untuk meningkatkan nilai gizi. Perlakuan penelitian ini adalah perbandingan tepung terigu dan mocaf 100:0, 75:25, 50:50, 25:75 dan penambahan puree ubi jalar orange 10%, 20%, 30%. Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar protein (%), Substitusi tepung terigu dengan mocaf 25:75 dan penambahan puree ubi jalar orange 10% menghasilkan kulit pangsit terbaik.