RASIO TEPUNG TERIGU DAN TEPUNG SUKUN TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK MI BASAH
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Abstract
Tujuan penelitian ini adalah untuk mendapatkan perbandingan tepung terigu dan tepung sukun yang tepat pada pembuatan mi basah dan mengetahui kandungan komposisi kimianya. Pada penelitian ini dibuat mi dengan 3 formula, yaitu A1 (tepung terigu 75% : tepung sukun 25%), A2 (tepung terigu 50% : tepung sukun 50%), and A3 (tepung terigu 25% : tepung sukun 75%). Formula terpilih ditentukan berdasarkan uji hedonik dan mutu sensori. Uji hedonik dan uji mutu sensori mi meliputi tekstur, rasa, aroma, dan warna. Mi formula terpilih selanjutnya dibandingkan komposisi kimianya dengan mi yang dibuat dari tepung terigu 100% (mi standar). Formula tepilih adalah A1 yaitu mi yang dibuat dari tepung terigu 75%: tepung sukun 25%. Mi basah formula terpilih memiliki kadar air 62.69%, abu 0.86%, protein 5.05%, lemak 1.27%, dan karbohidrat 30.12%. Mi basah standar memiliki kadar air 64.60%, abu 0.36%, protein 7.12%, lemak 1.99%, dan karbohidrat 25.93%.
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How to Cite
Noli, N. (2017). RASIO TEPUNG TERIGU DAN TEPUNG SUKUN TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK MI BASAH. URNAL GROINDUSTRI ALAL, 1(1), 039–046. https://doi.org/10.30997/jah.v1i1.370
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