PENGARUH RASIO TEPUNG TALAS, PATI TALAS, DAN TEPUNGTERIGU DENGAN PENAMBAHAN CMC TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK MI INSTAN
ABSTRACT: This research was
conducted to find out The effect of ratio of taro flour , taro starch, and
wheat flour with the addition of CMC (carboxyl methyl celulose) on the quality
of instant noodles, and to find out the chemical and organoleptic quality of instant
noodles produced. This research used a completely raindomized design with two
factors, they were: the ratio of composite flour (T); (80:0:20, 60:20:20,
40:40:20:20:60:20, 0:80:20) and concentration of CMC (C); (1%, 2%, and 3%). The
parameters analyzed were moisture content, ash
content, oxalate levels, water and oil absorption of the composite flour
whereas on instant noodles were the ratio of
taro flour, taro starch, and wheat flour with the addition of CMC, the parameters
analyzed were moisture content, ash content, fat content, crude fiber content,
protein content, loss of solids due
to cooking, water
absorption, percent elongation,
total sugars,carbohydrate content,
hedonic organoleptic test
on color and flavour, and scores elasticity test of the instant noodles.
The result of research showes that the ratio of taro flour, taro starch, and
wheat flour gave highly significant effect on moisture content, ash content,
oxalate levels, water and oil asorption on composite flour in resulting.
The ratio of taro flour, taro starch,
and wheat flour gave highly significant effect on moisture content, ash
content, fat content, protein content, crude fiber content, loss of solids due
to cooking, water absorption, total sugars, percent elongation,carbohydrate
content, hedonic test on color and flavor, and elasticity scores test
of the instant
noodles. The concentration
of CMC gave
highly significant effect
on moisture content,
ash content, loss of solids due to cooking, protein content, crude fiber
content, percent elongation, water absorption, hedonic test on flavour, and fat
content of the instant noodles. The interaction of the two factors gave highly
significant effect toward moisture content, ash content, fat content, water absorption, and loss of solids due to
cooking. The ratio of taro flour, taro starch, and wheat flour (80:0:20) and
concentration of CMC of 2% produced the best qualityof instant noodles.
Penulis: Nursalimah
Tinambunan, Herla Rusmarilin, Mimi Nurminah
Kode Jurnal: jppertaniandd140265
