MUTU SENSORI MI INSTAN YANG DIBUAT DARI SUBSTITUSI PATI SAGU DENGAN TEPUNG UBI JALAR UNGU
Abstract: The use ofpurple
sweet potatoflouras an ingredientsubstitutionof sagostarchin making ofinstant
noodlesis expected toimprove the colorandincrease thefiber contentof instant
noodles. This study was uses acompletely randomized design(CRD) with
6treatments and 3 replicationsthatproduced18experimental units. The
obtaineddata were statistically analyzed usingAnalysisofVariance(ANOVA). If
theFcount is highthanor equal toFtable thencontinued withDNMRTtestatthe 5%
level. Results of this study indicated that theuse ofpurple sweet
potatofloursignificant effectof thecolor, taste andaroma ofinstant noodles,
butdidn’t significantly effectof texture ofinstant noodles. Based onan overall
assessment,the panelistslikeinstant noodlesof all treatments. The best
treatment wasselected isSUP5(65% sagostarch, 25% purple sweet potatoflourand10%
patin fish).
Penulis: Betty, Yusmarin,
Noviar ' Harun
Kode Jurnal: jppertaniandd160613
