PENGARUH PROPORSI TEPUNG TERIGU DAN TEPUNG SINGKONG DENGAN PENAMBAHAN GLYCEROL MONOSTEARATE (GMS) TERHADAP KADAR PROKSIMAT MI KERING

Pratiwi, Anastasya PENGARUH PROPORSI TEPUNG TERIGU DAN TEPUNG SINGKONG DENGAN PENAMBAHAN GLYCEROL MONOSTEARATE (GMS) TERHADAP KADAR PROKSIMAT MI KERING. -. (Unpublished)

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Abstract

The utilization of local food ingredients is essential to reduce the import of wheat and its derivatives. Cassava flour can be used as a substitute ingredient for dried noodles due to its higher content of resistant starch, fiber, and vitamin C compared to wheat flour. Glycerol Monostearate (GMS) is added as a food additive to improve the texture of dried noodles, making them stronger and less prone to breaking. This study aims to examine the nutritional value and organoleptic characteristics of dried noodles made from a mixture of cassava flour with various concentrations of GMS, as well as to analyze the dietary fiber content in the best-performing treatment. The research employed a Completely Randomized Design (CRD) factorial with two factors: the ratio of wheat flour to cassava flour (80:20, 70:30, 60:40) and GMS addition levels (0.3%, 0.5%, 0.7%), resulting in nine treatments with two replications. The results showed a significant interaction between flour proportion and GMS level on physicochemical properties, including moisture content, protein, and carbohydrates. The best treatment was found at the 80:20 wheat to cassava flour ratio with 0.3% GMS addition, producing a dietary fiber content of 6.25%, which meets the high-fiber product criteria according to BPOM (2021). Keywords: dried noodle, wheat flour, cassava flour, GMS, dietary fiber

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