CD Skripsi

Karakteristik Fisikokimia Mi Basah Dari Pati Aren Dan Karagenan

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ABSTRACT
Noodles are one of the food products that contain carbohydrates that can be used as a source of energy besides rice. The basic ingredient for making noodles is flour. Wheat is used as a raw material because it contains gluten which can form noodle dough into elastic and easy to shape, but gluten in wheat can have an impact on damage to microvilli tissue in the small intestine in children and some people. The widespread use of noodles causes the need for flour as the basic ingredient for making noodles to increase and results in a high number of wheat imports in Indonesia, so it is necessary to utilize local foods such as aren palm starch. Ar palm starch has the disadvantage of not having gluten content which can have an impact on the final result of the noodle texture, therefore adding hydrocolloids, namely kappa carrageenan. The purpose of this study was to determine the effect of the ratio of aren palm starch and carrageenan on the chemical and physical properties of cooked wet noodles and to obtain the best ratio. This research was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 4 replicates so that 20 treatment units were obtained. The treatment of wet noodles in this study was the difference in the ratio of palm starch and carrageenan, namely PK0 (100:0), PK1 (99:1), PK2 (97:3), PK3 (95:5), PK4 (93:3) in percent. Parameters observed for physicochemical wet noodles include moisture content, ash content, fat content, protein content, carbohydrate content by difference, water absorption, and elongation. The results showed that different ratios of palm starch and carrageenan had a significant effect on moisture content, fat content and elongation. The selected wet noodle treatment in this study was PK1 (99% aren palm starch: 1% carrageenan) with 57.67% moisture content, 0.19% ash content, 0.74% fat, 4.01% protein, 37.38% carbohydrate, 112.25% water absorption, and 22.50% elongation.
Keyword: arenga starch, carrageenan, elongation, physicochemical, weat noodles

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806125280

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806125280

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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