Aristawidya, Nasywa (2026) Karakteristik Fisikokimia Dan Organoleptik Mie Basah Bebas Gluten Berbasis Sorgum Dan Kacang Hijau Dengan Penambahan Carboxymethyl Cellulose (CMC). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Research into gluten-free wet noodles using a proportion of sorghum flour and mung bean flour is an alternative to address the annual increase in wheat flour consumption. The addition of CMC acts as a binder in noodle production. This study aimed to determine the effect of the proportion of sorghum flour and mung bean flour with the addition of CMC on the physicochemical and organoleptic characteristics of gluten-free wet noodles, and to determine the best treatment. The study used a completely randomized design (CRD) with two factors and two replications. Factor I was the proportion of sorghum flour and mung bean flour (30:20, 20:30, and 10:40), and factor II was the concentration of CMC (0.5%, 0.75%, and 1%). Data were analyzed using ANOVA and DMRT at the 5% level. The best treatment was obtained with a sorghum flour:mung bean flour ratio of 20:30 with the addition of 0.5% CMC, resulting in a moisture content of 55.25%, ash 0.75%, protein 3.89%, fat 2.36%, carbohydrate 37.73%, starch 23.88%, cooking loss 18.35%, elasticity 32.33%, water holding capacity 54.19%, and organoleptic scores of 2.93 for aroma, 3.53 for color, 3.76 for flavor, 3.76 for texture, and 3.56 for overall appearance. Keywords: CMC, gluten-free wet noodles, sorghum flour, mung bean flour
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Contributors: |
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| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Nasywa Aristawidya | ||||||||||||
| Date Deposited: | 26 May 2026 03:04 | ||||||||||||
| Last Modified: | 26 May 2026 03:04 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/52261 |
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