CD Skripsi

Karakteristik Mi Basah Dari Pati Ubi Jalar Putih Dengan Substitusi Tepung Kacang Hijau

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Sweet potato starch and mung beans have potential to be used for making wet noodles because of the high content of amylose, amylopectin, and protein, so that it can improve the quality characteristics of wet noodles. The purpose of this research was to get the best ratio of wet noodles from sweet potato starch and mung bean. This research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments in this research were a ratio of sweet potato starch and mung bean flour, such as PT1 (80:20), PT2 (70:30), PT3 (60:40) and PT4 (50:50). Parameters observed include water content, ash content, protein content, elongation, water absorption, and sensory assessment. The data obtained were statistically analyzed using the ANOVA test and continued with Duncan’s Multiple Range Test (DMRT) at the 5% level. The data showed that the different ratios of sweet potato starch and mung bean flour significantly affected moisture content, ash content, protein content, elongation, water absorption, and sensory quality of wet noodles, color, aroma, and taste descriptively as well as color, aroma, and overall hedonic assessment. The best treatment obtained was PT3 with 64.19% moisture content, 0.78% ash content, 6.24% protein content, 20.00% elongation, 111.10% water absorption with descriptions of light yellow color, mung bean aroma, mung bean flavor, and chewy. Hedonic assessments of color (like), aroma (slightly like), taste (slightly like), chewiness (like), and overall (like).

Keywords: sweet potato starch, mung bean flour, wet noodles

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113071

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113071

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

Vina

Versi lain/terkait

Lampiran Berkas

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