PEMBUATAN MIE CIAM WORTEL DARI TEPUNG KOMPOSIT TERIGU, PATI UBI JALAR, DAN TEPUNG KEDELAI YANG DIGERMINASI DENGAN PENAMBAHAN SARI WORTEL DAN BAHAN PENGENTAL

Edit
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.
Keywords: Carrot, ciam noodles, germinated soy flour, sweet potato starch
Penulis: Melisa Halim, Elisa Julianti, Herla Rusmarilin
Kode Jurnal: jppertaniandd140241

Artikel Terkait :

Jp Pertanian dd 2014