Taningtyas, Ana (2013) Pengaruh Proposi Tepung Terigu : Tepung Jagung ( Zea mays L. ), dan Penambahan Tepung Porang ( Amorphophallus oncophyllus ) Terhadap Sifat Fisik dan Kimia Mie Kering. Sarjana thesis, Universitas Brawijaya.
Abstract
Mie kering merupakan suatu jenis makanan hasil olahan tepung yang sudah dikenal oleh sebagian besar masyarakat Indonesia yang dikeringkan dengan kadar air 8-10%. Mie kering yang telah beredar dipasaran bahan baku utamanya adalah tepung terigu yang selama ini kebutuhan terigu di Indonesia di impor dalam jumlah besar. Usaha untuk menurunkan penggunaan tepung terigu dapat dilakukan dengan diversifikasi pangan yaitu subtitusi tepung terigu dengan tepung jagung dan tepung porang sebagai bahan pengikat untuk memperbaiki tekstur mie kering. Tujuan penelitian ini adalah untuk mengetahui proporsi tepung terigu:tepung jagung dengan penambahan konsentrasi tepung porang yang optimal terhadap sifat fisik, kimia, dan organolepti k mie kering. Penelitian ini dirancang menggunakan metode Rancangan Acak Kelompok yang disusun secara faktorial dengan 2 faktor. Faktor-faktor yang digunakan adalah sebagai berikut: Faktor 1 adalah variasi proporsi tepung terigu : tepung jagung ( A ) terdiri dari 3 level yaitu 65%:35% ; 67,5%:32,5% ; 70%:30%. Faktor II : Variasi Konsentrasi Tepung Porang ( C ), terdiri dari 3 level yaitu 1% ; 1,5%; dan 2% sehingga diperoleh 9 kombinasi perlakuan, masing-masing dengan 3 kali ulangan sehingga diperoleh 27 unit percobaan. Data yang diperoleh dianalisa dengan Analysis of Varians (ANOVA) dan dilanjutkan uji Beda Nyata Terkecil (BNT) atau Duncan Multiple Range Test (DMRT) dengan selang kepercayaan 5%. Hasil uji organoleptik dianalisa menggunakan Hedonic Scale Scoring .Penentuan perlakuan terbaik menggunakan metode Indeks Efektifitas (De Garmo). Hasil penelitian menunjukkan bahwa perlakuan proporsi tepung terigu:tepung jagung memberikan pengaruh nyata terhadap parameter fisik dan kimia diantaranya kadar air, kadar pati, kadar amilosa, tingkat kecerahan, coocking time, cooking loss, daya patah, elastisitas, daya hidrasi, pengembangan volume, dan penyerapan air. Konsentrasi tepung porang tidak menunjukkan beda nyata terhadap kadar amilosa dan elastisitas mie. Sedangkan interaksi kedua faktor tidak memberikan pengaruh nyata. Pada analisa organoleptik pengaruh proporsi tepung terigu:tepung jagung dengan penambahan konsentrasi tepung porang memberikan pengaruh nyata terhadap warna namun tidak memberikan pengaruh yang berbeda nyata terhadap rasa, aroma, dan tekstur. Mie dengan perlakuan terbaik dari pengujian De Garmo didapatkan pada perlakuan proporsi tepung tering:tepung jagung 70:30 dengan konsentrasi porang sebesar 2%. Mie dengan perlakuan terbaik memiliki komposisi fisik dan kimia yaitu kadar air 9,86%, kadar amilosa 20,41%, kadar pati 68,71%, kadar protein 3,41%, kadar lemak 2,11%, daya patah 2,1 N, daya hidrasi 126,3%, cooking time 3,7 menit, cooking loss 7,63, elastisitas 0,39N, pengembangan volum 61,81%, tingkat kecerahan L* 41,8, dan kadar oksalat 213mg/100gr. Sedangkan nilai organoleptik meliputi rasa 3,82 (suka), aroma 3,52 (netral), warna 3,47 (netral), tekstur 3,47 (netral).
English Abstract
Dried noodle is a type of noodle made from flour, usualy wheat flour. This product is characterized by low moisture content (8-10%). Problem faced by Indonesia is high quantities in importing wheat flour for noodle factories. Efforts to reduce the use of wheat flour can be done by substitution of wheat flour with mix corn flour. The use of corn flour may affect on textural properties of noodles. This condition can be improved by addition of porang flour. Aim of the research is to know the effect of proportion of wheat flour: corn flour and porang flour addition on the physical, chemical, and sensories properties of dried noodles. The research was executed using factorial randomized block design contained 2 factors. The first factor was variation of proportion of wheat flour:corn flour (A) consist of 3 levels which were 65%:35%; 67.5%:32.5%; 70%:30%. The second factor was porang Flour Consentration (C) consits of three levels which were 1%,1.5% and 2%. All treatments was done in triplicates in order to obtain 27 units of the experiment. The data obtained were analyzed by Analysis of Variance (ANOVA) at level of 95% significant. When there was a siginificant effect, the test was followed by Least Significant Difference test (LSD) or Ducan’s Multiple Test (DMRT) with a confidence level of 95%. Organoleptic test result were analyzed using the Hedonic Scale Scoring. Determination of the best treatment methode Effectiveness Index (De Garmo). The result showed that the proportion of wheat flour:corn flour provided a significant effect on the physical and chemical parameters such as moisture content, stach content, amylose content, brightness, cooking time, cooking loss, tensile strength, elasticity, hydration power, the development of volume, and water absorbtion. Porang flour concentration showed no significant difference on levels of amylose and elasticity of noodle. While the interaction of these two factors do not provide a real impact. In the organoleptic analysis of the influece of the proportion of wheat flour:corn flour concentration by the addition of porang give real effect on the texture but did not give a significantly different effect on the taste, aroma, and color. The best treatment of noodle De Garmo obtained from testing on the proportion of wheat flour:corn flour 70:30 and porang with a concentration of 2%. The best treatment Noodle has physical and chemical composition of the water content of 9,86%, 20,41% amylosa content, 68,71% starch content, 3,41% protein content, 2,11% fat content, broken power 2,1N, 126,3% hydration power, cooking time 3,7, cooking loss 7,63, 0,39 elasticity, development volume 61,81%, the brighness L* 41,8, and oxalate levels 2,13 mg/100gr. While the organoleptic value includes a sense of 3,82 (like), aroma 3,52 (neutral),color 3,47 (neutral), and the texture of 3,47 (neutral).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/152/051307661 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 23 Aug 2013 14:52 |
| Last Modified: | 24 Dec 2021 03:54 |
| URI: | http://repository.ub.ac.id/id/eprint/149257 |
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