Perbandingan Tingkat Kesukaan Panelis Terhadap Mie Instan dari Tepung Garut Termodifikasi Secara Pregelatinisasi dan Annealing

Iffah Muflihati, IM and Ken Hasto, KH and Imaduddin Harjanto, IH and Umdatul Masholekhah, UM Perbandingan Tingkat Kesukaan Panelis Terhadap Mie Instan dari Tepung Garut Termodifikasi Secara Pregelatinisasi dan Annealing. Perbandingan Tingkat Kesukaan Panelis Terhadap Mie Instan dari Tepung Garut Termodifikasi Secara Pregelatinisasi dan Annealing.

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Abstract

Arrowroot is one of the potential tubers to be processed into various food products, including instant noodles. The purpose of this study was to determine the effect of modified arrowroot flour to produce instant noodles on consumer preference. Arrowroot flour was modified by pregelatinized and annealing. Instant noodles were produced by substituting arrowroot flour and wheat flour. Products were analyzed by panelists to determine their preference through a hedonic test. The result showed that modified arrowroot flour in making noodles would be reducing panelist's preference compared to commercial instant noodles.

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