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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS MI BASAH DENGAN PENAMBAHAN UMBI TALAS (Colocasia esculenta L.)

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The objective of this research was to determine the effect of Colocasia esculenta L. tuber concentration on the physical, Chemical and sensory characteristics of noodle. The research was conducted at Chemisty of Agricultural Product Laboratory, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, ffom January 2013 to July 2013. The research used a Completely Randomized Design with six treatments and each treatment was repeated three times. The treatments were Aq: 0 %, A\ : 10 %, A2 : 20 %, A3 : 30 %, A4 : 40 %, A5 : 50 % of the concentration of Colocasia esculenta L. tuber. The parameters were the Chemical characteristics (water content, ash content and protein), physical characteristics (colour and prolongation percent), and sensory characteristics using hedonic test (colour, odour, taste and texture). The results showed that the concentration of Colocasia esculenta L. tuber had significant effects on water content and prolongation percent. The A3 treatment (70% root of Colocasia esculenta L. + 30% wheat flour) was the best treatment in the Chemical characteristics (water content 27.6 % and ash content 1.60 %), physical characteristics (lightness 67.6%, chroma 9.9 %, hue 79.2 and prolongation percent 10.70 %), and sensory characteristics (colour 2.48, odour 2.72, taste 2.72 and texture 2.64).

Availability
Inventory Code Barcode Call Number Location Status
1307001835T77092T770922013Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T770922013
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xvii, 74 hlm.: Ilus., tab.; 28 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
641.692 07
Content Type
Text
Media Type
unmediated
Carrier Type
unspecified
Edition
-
Subject(s)
Teknologi Hasil Pertanian
Mi Basah--Sensoris
Ubi Talas
Specific Detail Info
-
Statement of Responsibility
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