PEMBUATAN MIE CIAM WORTEL DARI TEPUNG KOMPOSIT TERIGU, PATI UBI JALAR, DAN TEPUNG KEDELAI YANG DIGERMINASI DENGAN PENAMBAHAN SARI WORTEL DAN BAHAN PENGENTAL
ABSTRACT: Wheat flour is used
in making a variety of foods such as bread, cookies, and noodles because the
wheatflour contains gluten that gives the chewy characteristics. Wheat as raw
material ofwheat flour is still imported, that can disrupt food security in
Indonesia. One of the efforts to reduce the use of wheat flour is by
diversification. The implementation was done in the manufacture of noodles by
substituting some of the wheat flour with sweet potato starch and germinated
soy flour and carrots. The aim of thisresearch was to produce carrot ciam
noodles with better nutritional value.The research was conducted in two phases.
1) The manufacture of composite flour. The flour was tested
on protein content,
fat content, moisture
content, ash content,
carbohydrate content, crude fiber
content, amilograph with Brabender viscoanalizer, whiteness,
water absorption, oil absorption and gelatinization temperature. 2) The
manufacture of ciam noodles from composite flour with the addition of carrots
and thickeners. Composite flour of phase 1 which hasthe best protein content
and water absorption would be used in making ciam noodles. The texture, color
(Hunter method), water absorption,cooking loss, protein content, fat content,
moisture content, ash content, crude fibercontent, carbohydrate content and
organoleptic tests were tested on pre-cooked carrot ciam noodles, boiled and
fried. The results showed that carrot
ciam noodles made from 50% wheat flour,25% sweet potato starch and 25%
germinated soy flour with the addition of 20% carrots and 1% CMC produced the
best carrot ciam noodles.
Penulis: Melisa Halim, Elisa
Julianti, Herla Rusmarilin
Kode Jurnal: jppertaniandd140241
