CD Skripsi

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

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Noodles are one of the food products which are very popular and contain
high carbohydrates. The main ingredient of noodles is wheat flour. Besides using
wheat flour, dry noodles can also be made by using local ingredients, such as sago
starch. Heat moisture treatment (HMT) modification sago starch and mung bean
flour can be used as alternatives to reduce the use of wheat in making dry noodles.
The purpose was to determine the effect of ratio of HMT modification sago starch
and mung bean flour on the physicochemical and sensory properties of dry
noodles and to obtain the selected ratio. The research was conducted
experimentally using a completely randomized design with four treatments and
four replications. The treatments were a ratio of HMT modification sago starch
and mung bean flour namely SK1 (80:20), SK2 (70:30), SK3 (60:40), and SK4
(50:50). Flour physical test data were analyzed using the T-test, while the
physical test data of dry noodles, chemical test, and sensory assessment were
ANOVA and continued with duncan multiple range test (DMRT) at the 5% level.
The results showed that the ratio of HMT modification sago starch and mung bean
flour had a significant effect on elongation, water absorption capacity, cooking
time, moisture content, ash, protein, and sensory assessment of dry noodles. The
best treatment was SK3 with elongation 4.25%, water absorption capacity
152.77%, cooking time 4.36 minutes, moisture content 10.66%, ash 2.85%, and
protein 13.66%. The results of the descriptive test showed that dry noodles had
light yellow in color, smelled of mung bean, hardness, and overall rating was
liked by the panelists.
Keywords: dry noodles, HMT modification sago starch, mung bean flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006114047

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006114047

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

Zenny

Versi lain/terkait

Lampiran Berkas

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