CD Skripsi
Pemanfaatan Tepung Biji Nangka Dan Tepung Ampas Tahu Dalam Pembuatan Mi Basah
This study aimed to get the best formulation and treatment of wet
noodles from wheat flour with addition of a combination of jackfruit seed flour
and okara flour.The research was conducted with an experiment method using a
completely randomized design withfive treatments and three replications. Study
on the treatment i.e.M1(80%wheat flour :20%jackfruit seed flour:0%okara flour),
M2(80%wheat flour :15% jackfruit seed flour:5%okara flour),M3(80%wheat flour
:10% jackfruit seed flour:10%okara flour),M4(80%wheat flour :5%jackfruit seed
flour:15%okara flour),and M5(80%wheat flour :0%jackfruit seed flour:20%okara
flour). Data were statistically analized using Analysis of Variance and continued
with Duncan’sNew Multiple Range Test at level 5%. Results of the analysis
showed that ratio of wheat flour with the addition of a combination of jackfruit
seed flour and okara flour significantly affected on ash content, crude fiber
content, fat content, protein content, and carbohydrate content as well as
descriptive and hedonic sensory test of the wet noodles. Based on this research,
the best treatment was ratio of wheat flour, jackfruit seed flour, and okara flour
80%:10%:10% which had moisture content 32.61%, ash content 0.67%, crude
fiber content 5.30%, fat content 2.47%, protein content 3.94%, and carbohydrate
content 60.29%. Characteristics of best treatment of wet noodles based on
descriptive test was less yelow, rather flavorful jackfruit seed, rather flavorful
beany, and chewy texture.
Keywords: Jackfruit seed flour, okara flour, wet noodles
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