CD Skripsi

Sifat Fisikokimia Dan Sensori Mi Kering= Pati Ubi Jalar Modifikasi Heat Moisture Treatment (Hmt) Dan Tepung Kacang Hijau

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ABSTRACT
Noodles are a type of food that is popular in Indonesia and favoured by all
groups, from children to adults. The main raw material for noodles is flour.
Apart from using flour, local food ingredients can be used to make dry noodles,
such as sweet potato starch. Sweet potato starch can be used as an alternative to
reduce the use of wheat in making dry noodles. The aim of the research was to
the obtain the best ratio of HMT modified sweet potato starch and mung bean
flour on the physicochemical and sensory properties of dry noodles. The research
was carried out experimentally using a completely randomized design with four
treatments and four replications. The treatment was a ratio of HMT modified
sweet potato starch and mung bean flour namely: UK1 (80:20), UK2 (70:30),
UK3 (60:40), and UK4 (50:50). The physical test data for starch were analyzed
using the T test, while the physicochemical and sensory assessment of dried
noodles were carried out by ANOVA and continued with Duncan's multiple range
test (DMRT) at the 5% level. The research results showed that the ratio of HMT
modified sweet potato starch and mung bean flour had a significant effect on
elongation, water absorption, rehydration time, moisture content, ash, protein, and
sensory assessment of dry noodles. The best treatment was UK3 with an
elongation value of 17.00%, water absorption 165.76%, rehydration time 4.13%,
water content 9.63%, ash 2.22%, and protein 14.40%. The results of the
descriptive test showed that the dried noodles had a light yellow color, had a
mung bean aroma, were hard, and the panelists liked the overall rating.
Keywords: Dry noodles, HMT modification sweet potato starch, mung bean
flour.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006110840

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006110840

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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