CD Skripsi

Karakterisasi Mi Instan Yang Dibuat Dari Terigu Dengan Substitusi Tepung Jagung Varietas Bisi-2

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This research was aimed to know the effect of substitution of corn flour
made from Bisi-2 variety on the quality and characteristics of instant noodles.
This study used Completely Randomized Design (RAL) experiment with 5
treatments and 3 replications. The treatments in this research included TJ1 (wheat
90: corn flour 10), TJ2 (wheat 80: corn flour 20), TJ2 (wheat 70: corn flour 30),
TJ4 (wheat 60: corn flour 40) and TJ5 (wheat 50: corn flour 50). The data
obtained were tested statistically using the ANOVA and followed by Duncan's
New Multiple Range Test (DNMRT) test at 5% level. Instant noodles made from
wheat and corn flour significantly affected moisture, ash and protein contents,
intactness, rehydration time, acid value, descriptive and hedonic sensory as well
as overall assessment. The best treatment was TJ3 (wheat and corn flour 70:30)
with moisture content after drying 10,02% , moisture content after frying 7,15%,
ash 0,50%, protein 9,23%, and acid value 1,15%. Descriptive sensory assessment
resulted in light yellow corn noodles, slightly corn flavour, textured hard and corn
taste. The hedonic sensory assessment of the color, aroma, elasticity, and taste
attributes as well as the overall assessment was favored by the panelist.
Keywords: Instant noodles, wheat, corn flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0053)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xiii, 92 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0053)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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