MEMPELAJARI PEMBUATAN MIE INSTAN DENGAN MENGGUNAKAN TEPUNG KOMPOSIT DARI TERIGU, EMPAT VARIETAS UBI JALAR, DAN KACANG HIJAU
ABSTRACT: The research was
aimed to study of making of instant noodle using composite wheat flour, four variety of sweet potato flour and mung
bean flour, and to formulate the best
sweet potato variety to make instant noodle. The research had been performed
using factorial completely randomized design, with one factor i.e : ratio of
wheat composite flour, four variety of sweet
potato flour, and
mung bean flour
(G) : 70%:20%:10%,
70%:20%:10%, 70%:20%:10%, 70%:20%:10%, 70%:15%:15%, 70%:15%:15%,
70%:15%:15%, 70%:15%:15%, 70%:10%:20%,
70%:10%:20%, 70%:10%:20%, 70%:10%:20%. Parameters
analyzed where water
content, ash content,
fat content, fiber
content, protein content, carbohydrate content, water
absorption, lost of solid on cooking, colour organoleptic score, taste
organoleptic value, elasticity organoleptic value, springy organoleptic value.
The research showed that the ratio of wheat composite flour, four variety of
sweet potato, and mung bean flour had highly significant effect on water
content, ash content, fat content, fiber content, water absorption, lost of
solid on cooking, colour organoleptic score and taste organoleptic value and
had significant effect on protein content and carbohydrate content but had no
signifnicant effect on elasticity orgonelptic value and springy organoleptic
value. The formulation of 70%:10%:20%
with white sweet potato variety was the best for the making instant
noodle.
Penulis: Guntur Kurniawan
Hasibuan, Ismed Suhaidi, Terip Karo-Karo
Kode Jurnal: jppertaniandd150028
