PerbandinganSifat Mie Instan, MieKering, dan Mie Basah yang Disubstitusi dengan Tepung Tulang Ayam

Fafa Nurdyansyah, FN and Rizky Muliani Dwi Ujianti, RM and Iffah Muflihati, IM and Rini Umiyati, Rini (2022) PerbandinganSifat Mie Instan, MieKering, dan Mie Basah yang Disubstitusi dengan Tepung Tulang Ayam. Journal of Food and Culinary, 5 (2). pp. 76-89. ISSN 2621-8445

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Abstract

Chicken bone is a by-product which is considered as useless waste. Chicken bones can be processed into chicken bone flour and can then be used in food processing. One of the processed foods that canbe substituted with chicken bone flour is making noodles,either dry noodles, wet noodles, or instant noodles. The purpose of this study was to utilize chicken bone waste and increase the nutritional value of wet noodle products, dry noodles, and instant noodles with the addition of chicken bone flour in the manufacturing process. Making noodles begins by weighing the ingredients of wheat flour, chicken bone flour, eggs, water, and salt. All dry ingredients are mixed first in a bowl and then added to the eggs that have been mixed with air and then kneaded until smooth. The dough is then formed into sheets and then cut with a noodle press to form noodle chains. The analysis carried out included absorption, cooking loss, color test, water content. The test results showed that the highest water absorption was found in the control wet noodles at 87.85%. The result of the highest cooking loss analysis was 87.85 which was indicated by chicken bone wet noodles. The highest L color test results were control wet noodles at 67.52%. The highest color test results were found in chicken bone dry noodles at 5.06%. The highest color b test results were found in the control dry noodles, which was 17.47%. The results of the water content analysis were shown by the control of wet noodles of 62.77%

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