Pratiwi, Anastasya (2025) KARAKTERISTIK MI KERING PROPORSI TEPUNG TERIGU DAN TEPUNG SINGKONG DENGAN PENAMBAHAN GLYCEROL MONOSTEARATE (GMS). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Dried noodles commonly found in the market are generally made from at least 60% wheat flour and go through preservation processes such as oven drying or frying, with the possibility of adding other ingredients. One alternative mixing ingredient is cassava flour, which has higher resistant starch, fiber, and vitamin C content compared to wheat flour. The addition of Glycerol Monostearate (GMS) as a food additive plays an important role in improving the texture of dried noodles so that they do not break easily. This study aims to evaluate the nutritional value and organoleptic characteristics of dried noodles by mixing cassava flour and varying concentrations of GMS, as well as analyzing the dietary fiber content in the best treatment. The study used a factorial Completely Randomized Design (CRD) with two factors, namely the proportion of wheat flour to cassava flour (80:20, 70:30, and 60:40) and the percentage addition of GMS (0.3%, 0.5%, and 0.7%), resulting in nine treatments with two replications. The results showed a significant interaction between flour proportion and GMS concentration on physicochemical characteristics such as moisture, protein, carbohydrate, starch, texture, and rehydration capacity. Meanwhile, significant differences in organoleptic tests occurred in the parameters of color, texture, and overall appearance. No significant differences were found in ash content, fat, elasticity, as well as organoleptic aroma and taste. The best treatment was obtained with a wheat flour to cassava flour proportion of 80:20 with the addition of 0.3% GMS, which resulted in a dietary fiber content of 6.25%, meeting the criteria for high-fiber products according to BPOM (2021).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Anastasya Pratiwi | ||||||||||||
| Date Deposited: | 17 Sep 2025 03:10 | ||||||||||||
| Last Modified: | 17 Sep 2025 03:10 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43739 |
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