TRISNANINGWIGATI, ANGGUN (2021) KARAKTERISTIK MIE KERING DENGAN PERLAKUAN PROPORSI TEPUNG UWI PUTIH TERMODIFIKASI (Dioscorea alata L.) : TEPUNG JAGUNG (Zea mays L.) DAN PENAMBAHAN TELUR. Undergraduate thesis, UPN "VETERAN" JAWA TIMUR.
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Abstract
Dry noodles are one type of processed food that is very popular Indonesian society. Dry noodles are fresh noodles that are dried to moisture content reaches 8-10%. Generally, dry noodles are made from wheat flour for cooking Reducing wheat imports requires the use of local food ingredients, namely tubers white uwi. Modification of white cassava flour is done by fermentation using Lactobacillus plantarum to get more physicochemical characteristics good with low water content, high amylose content, and high water absorption. Flour Corn is suitable for use as raw material for making dry noodles because it contain high amylopectin as a binder. Other than that, addition of eggs to improve the protein quality of noodles and increase elasticity. The purpose of this study was to determine the effect of the proportion of cassava flour modified white: corn flour and egg addition to quality physicochemical and organoleptic and get the best treatment. This research using a two-factor Completely Randomized Design (CRD) and three replications. Factor I proportion of modified white yam flour: corn flour (55:45; 60:40; 65:35), and the second factor of egg concentration is 20%, 25% 30%. Data obtained later analyzed by analysis of variance, if there is a difference, the DMRT test and data organoleptic analysis using Friedman. The best treatment results based on physical, chemical, and organoleptic parameters is a noodle product with a modified 55% white cassava flour formulation: flour 45% corn and 25% egg addition with characteristics including water content 9.75%, ash content 2.29%, protein content 10.23%, starch content 61.56%, fiber content food 12.55%, rehydration power 132.44%, cooking loss 12.89%, elasticity 10.55%, 2.64 colors, 2.68 aromas, 2.76 flavors, and 2.64 textures. Keywords: noodles, modified white cassava flour, corn flour, eggs.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Mujari Mujari | ||||||||
| Date Deposited: | 04 Nov 2021 03:06 | ||||||||
| Last Modified: | 04 Nov 2021 03:06 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/3086 |
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