FORMULASI DAN KARAKTERISASI MI BEBAS GLUTEN TINGGI PROTEIN BERBAHAN PATI SAGU YANG DISUBSTITUSI TEPUNG KACANG-KACANGAN
Abstract: The aims of the
research were to determine the best formula and characteristics of free gluten
with high protein sago starch noodles substituted with beans flour. A factorial
random design was used for the experiment. Ratio of sago starch to red and
green bean substitution were 100:0; 90:10; 80:20; 70:30. Variables analyzed
were 1) chemical properties (water content, total fat, total protein,
carbohydrate by difference and ash content) and 2) sensory properties. Hedonic
test was conducted to determine the level of consumer acceptance of 15
semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple
Range Test (DMRT). The best formula was sago starch noodle from sago starch 70%
and red bean 30% with protein content 10.47% dry weight (dw); fat content 1.17%
dw; water content 68.99% wet weight (ww); ash was 1.19% dw and carbohydrate by
different was 18.18% dw. The hedonic test values were 2.44 (like slightly);
color 2.77 (yellow-brown), texture 2.59 (chewy slightly) and flavour 2.50
(rather good).
Keywords: green bean, red
bean, sago starch noodle
Penulis: Friska Citra Agustia,
Yovita Puri Subardjo, Almira Sitasari
Kode Jurnal: jpkesmasdd160574
