Karakteristik Sensoris Mi Instan Tersubstitusi Tepung Ganyong Termodifikasi Secara Fisik

Eva Elysa Oktaviya, EEO and Iffah Muflihati, IM and Arief Rakhman Affandi, ARA and Rini Umiyati, RU Karakteristik Sensoris Mi Instan Tersubstitusi Tepung Ganyong Termodifikasi Secara Fisik. Karakteristik Sensoris Mi Instan Tersubstitusi Tepung Ganyong Termodifikasi Secara Fisik.

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8. 2021-Karakteristik Sensoris Mi Instan.pdf
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Abstract

Instant noodles are one of the most common food products found in community environment which the main ingredient of wheat flour. To reduce the increasing use of wheat flour, it necessary to process local raw that have not been fully developed. Canna flour is one ingredient can be used raw material for making instant noodles. The research was conducted using the main ingredient is canna tubers aged 6-8 months. The modification treatment aims to improve the functional properties of canna flour. The use of modified HMT and AC to improve the functional properties of flour and will affects the characteristics of the instant noodles produced. This study aims to study the characteristics of instant noodles substituted physically modified canna flour. The survey used factorial method (RAL) design. The results of survey showed that instan noodle with modified had a moisture content of 3.67% -7.26%, L * of 10.91-62.32, a * of (-1.25) -6.91, b * of 2.20- 18.09. The treatment with the highest level of panelist preference was instant noodles with wheat flour formulation: canna flour modified heat moisture treatment (95%: 5%).Based on these results, it’s knows that the addition of modified canna flour is able to produce good nutrition, good characteristic of instant noodle and accordance with the standarization of instan noodles.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Teknik dan Informatika > Teknologi Pangan
Fakultas Teknik dan Informatika > Teknologi Pangan
Depositing User: dosen upgris semarang
Date Deposited: 14 Apr 2023 02:08
Last Modified: 14 Apr 2023 02:08
URI: http://eprints.upgris.ac.id/id/eprint/1478

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