CD Skripsi

Sifat Fisikokimia Dan Sensori Mi Basah Pati Sagu Dan Tepung Kacang Hijau

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Sago starch can be developed into processed food in the form of wet noodles. Due to the low protein content in sago starch, it is necessary to add mung bean flour as a protein source. The purpose of this study was to determine the effect of ratio of sago starch and mung bean flour on the physicochemical and sensory properties of wet noodles and to obtain the selected ratio. The research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatment of this study was a ratio of sago starch and mung bean flour namely SH1 (80:20), SH2 (70:30), SH3 (60:40), and SH4 (50:50). The physical test data of wet noodles, chemical test, and sensory assessment were ANOVA and continued with duncan multiple range test (DMRT) at the 5% level. The results of this study showed that the ratio of sago starch and mung bean flour had a significant effect on elongation, water absorption capacity, moisture content, ash, protein, and sensory assessment of wet noodles. The best treatment in this study was SH3 with elongation 3.75%, water absorption capacity 122.87%, moisture content 58.44%, ash 0.90%, and protein 7.50%. The results of the descriptive test showed that wet noodles had light yellow in color, smelled of green bean, taste like mung bean, a bit chewy texture, and overall rating was liked by the panelists.

Keywords: sago starch, mung bean flour, wet noodles

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006110183

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006110183

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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