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PEMBUATAN MIE BASAH DENGAN SUBSTITUSI TEPUNG UMBI SUWEG (Amorphophallus campanulatus) DAN PENAMBAHAN SODIUM TRIPOLIPHOSFAT (STTP) TERHADAP SIFAT FISIKOKIMIA MIE BASAH

Fadhila, Rahma Nur (2018) PEMBUATAN MIE BASAH DENGAN SUBSTITUSI TEPUNG UMBI SUWEG (Amorphophallus campanulatus) DAN PENAMBAHAN SODIUM TRIPOLIPHOSFAT (STTP) TERHADAP SIFAT FISIKOKIMIA MIE BASAH. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Noodles are an alternative food and become one of the second staple food choices after rice. The demand for noodle consumption is increasing, cause the increase of the demand for wheat flour. One way to reduce the rate of import of wheat flour is to substitute wheat flour with local food products namely suweg flour. However, suweg flour has a lack of use as food raw materials because suweg flour has a high amylopectin content so it will not optimal when used in wet noodle products produces a final product. Therefore, it is needed to add STTP (sodium tripolyphosphate) to improve the texture of wet noodles so which is not easily broken. This study aims is to develop products and to maximize and utilize suweg as alternative as food source of carbohydrate and has more benefits for the health. This research used simple Randomized Block Design with two factors, namely substitution of suweg flour (10, 15, 20 gram) and sodium tripolyphosphate concentration (0,10, 0,15, 0,20, 0,25 o/ow/w). Observation parameters included observation of physical quality (yield, breaking strength, elongation, color intensity), chemical quality (protein, moisture, ash, fiber), and organoleptic (taste, aroma, color, favorite) of wet noodles. The results showed that there was an interaction between treatment of substitution of Suweg flour and concentration of sodium tripolyphosphate to protein, moisture, crude fiber, breaking strength, brightness (L), flavor, aroma. Wheat flour and suweg flour affect the content of ash, elongation, color, preference. The concentration of addition of STPP (sodium tripolyphosphate) has an effect on to ash content, elongation, color, preference. The best treatment result was obtained by T1P1 treatment (90% of wheat flour and 10% of suweg flour) and 0,10% of STPP which has 10.02% of protein, 40.28% of moisture, 0.88% of fiber, 0.02% of breaking strength, (a+ = 2.15%; L = 49.75%; b+ = 8.50%) of color intensity, 3.17% of taste, 3.67% of flavor.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311101
Keywords: Wet noodles, Suweg flour, physicochemical properties, Sodium Tripolyphosphate
Subjects: S Agriculture > S Agriculture (General)
T Technology > T Technology (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 26 Dec 2018 10:18
Last Modified: 26 Dec 2018 10:18
URI : http://eprints.umm.ac.id/id/eprint/42603

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