RASIO TEPUNG TERIGU DAN TEPUNG SUKUN TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK MI BASAH

Authors

  • Novidahlia Noli Universitas Djuanda Bogor

DOI:

https://doi.org/10.30997/jah.v1i1.370

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%.

Downloads

Published

2017-05-10

How to Cite

Noli, N. (2017). RASIO TEPUNG TERIGU DAN TEPUNG SUKUN TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK MI BASAH. JURNAL AGROINDUSTRI HALAL, 1(1), 039–046. https://doi.org/10.30997/jah.v1i1.370

Issue

Vol. 1 No. 1 (2015): Jurnal Agroindustri Halal

Section

Articles

License

Authors who publish with Jurnal Agroindustri Halal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in Jurnal Agroindustri Halal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Agroindustri Halal. 
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work
Abstract viewed = 331 times