Wahdini, AnnisaaIra (2014) Uji Karakteristik Mi Instan Berbahan Dasar Tepung Terigu Dengan Subtitusi MOCAF Dan Pati Jagung. Sarjana thesis, Universitas Brawijaya.
Abstract
Pada umumnya mi instan merupakan produk olahan dari tepung terigu. Hal tersebut akan menyebabkan ketergantungan terhadap biji gandum impor. Oleh karena itu, penggunaan MOCAF dan pati jagung sebagai bahan pengganti tepung terigu dapat menjadi alternatif untuk mengurangi konsumsi produk olahan gandum. Bahan-bahan yang digunakan dalam pembuatan mi instan adalah tepung terigu, MOCAF, pati jagung, CMC, garam, dan air. Selanjutnya bahan tersebut diproses melalui beberapa tahapan. Penelitian ini bertujuan untuk mengetahui formulasi dan keseimbangan massa mi instan hasil perlakuan terbaik. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari dua faktor. Faktor pertama yaitu formulasi tepung terigu, MOCAF, dan pati jagung. Faktor kedua yaitu proporsi penambahan CMC. Setiap perlakuan dan kontrol diulang sebanyak 3 kali. Hasil uji sifat fisik menunjukan bahwa mi instan hasil perlakuan terbaik memiliki daya serap air sebesar 122.22 %, rendemen sebesar 68.89%, dan daya patah sebesar 363.93 gram. Hasil uji sifat kimia mi instan hasil perlakuan terbaik memiliki kadar air sebesar 7.34%, kadar abu sebesar 2.09%, kadar lemak sebesar 11.48%, kadar protein sebesar 2.08%, dan kadar karbohidrat sebesar 77.57%. Untuk hasil uji organoleptik mi instan yang terdiri dari tingkat kesukaan aroma, warna, tekstur, dan rasa telah memenuhi SNI 01-3551-2000.
English Abstract
Generally, instant noodles is a refined product of wheat flour. This will lead to dependence on imported wheat seed. Therefore, by substituting wheat flour with MOCAF and cornstarch could be an alternative to reduce the consumption of wheat products. The ingredients that used to make the instant noodles are wheat flour, MOCAF, cornstarch, CMC, salt, and water. And then that ingredients is processed by several stages. This study aims to determine the formulation and the mass balance of instant noodle best treatment results. This study uses a Completely Randomized Design (CRD) factorial that consists of two factors. The first factor is formulation of wheat flour, MOCAF, and cornstarch. The second factor is the proportion of CMC addition. Each treatment and control is repeated 3 times. The test results show that the physical properties of instant noodles best treatment have water absorption of 122.22%, yield of 68.89%, and broken power of 363.93 grams. The test results of chemical properties of instant noodles best treatment have moisture content of 7.34%, ash content of 2.09% 11.48% of the fat content, protein content of 2.08%, and carbohydrate content of 77.57%. For instant noodles organoleptic test results consisting of A level of aroma, color, texture, and flavor accordance to SNI 01-3551-2000.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/213/051403814 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 15 Jul 2014 08:36 |
| Last Modified: | 22 Oct 2021 07:29 |
| URI: | http://repository.ub.ac.id/id/eprint/149601 |
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