Skripsi

KARAKTERISTIK FISIKOKIMIA SENSORIS MIE KERING DARI BERBAGAI JENIS TEPUNG (TERIGU DAN BIJI LOTUS)

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Penilaian

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Sensory Physicochemical Characteristics Of Dried Noodles From Various Types Of Flour ( Wheat, And Lotus Seed). (supervised by SHERLY RIDHOWATI) The aim of this study was to determine the sensory physicochemical characteristics of dry noodles from various types of flour (wheat, and lotus seed). Treatment using the formulations A0 (100% Wheat Flour), A1 (100% Lotus Seed Flour), as well as for the treatment of the cooking process, namely B1 (steamed and oven) and B2 (oven). ). Parameters observed were chemical analysis (moisture content, ash content, protein content, fat content, and carbohydrate content) and triangle test analysis (texture, color, and aroma) and texture profile analyzer test. The results showed that the physicochemical test results for the treatment of dry noodles with the steam and oven cooking process of the A0B1 formulation (100% wheat flour) with a moisture content of 10.58%, ash content of 0.51%, protein content of 15.55%, fat content 5.16%, and carbohydrate content 68.21%. Then the results of the steam and oven cooking process from the A1B1 formulation (100% lotus seed flour) with a moisture content of 10.78%, ash content of 6.06%, protein content of 20.09%, fat content of 4.40%, and carbohydrates 58.67%. Physicochemical test results Treatment of dry noodles with oven cooking process from formulation A0B2 (100% wheat flour) with a moisture content of 6.46%, ash content of 0.39%, protein content of 15.39%, fat content of 5.42%, and carbohydrate content 72.35%. Then the results of the oven cooking process from formulation A1B2 (100% lotus seed flour) with a value of 9.57% moisture content, 5.19% ash content, 20.68% protein content, 4.72% fat content, and 59% carbohydrate content .84%. The value for the texture of dry noodles using 100% and 75% lotus seed flour will decrease the springiness and cohesiveness values but will increase the hardness value, when compared to the use of medium protein flour. In the differential triangle sensory test, the results of the dry noodle formulation treatment were not significantly different in terms of texture, color and aroma, between the control noodles (wheat) and the differentiator (100% lotus seed flour). Keywords : Dried noodles, Flour, Lotus seed, Formulation, Steam,Oven ZIA AZIZAH ULFA, Karakteristik Fisikokimia Sensoris Mie Kering Dari Berbagai Jenis Tepung (Terigu, Dan Biji Lotus). (Pembimbing SHERLY RIDHOWATI ) Penelitian ini bertujuan untuk mengetahui penelitian ini adalah untuk mengetahui karakteristik fisikokimia sensoris mie kering dari berbagai jenis tepung ( terigu, biji lotus, tapioka). Perlakuan menggunakan formulasi A0 (100% Tepung terigu), A1 (100% Tepung biji lotus), begitu juga untuk perlakuan proses pemasakan yaitu B1 (dikukus dan oven) dan B2 (dioven). Parameter yang diamati yaitu analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat) dan analisis uji segitiga (tekstur,warna, dan aroma) dan uji texture profile analyzer. Hasil penelitian menunjukkan bahwa Hasil uji fisikokimia perlakuan mie kering dengan proses pemasakan kukus dan oven dari formulasi A0B1 (100% tepung terigu) dengan nilai kadar air 10,58%, kadar abu 0,51%, kadar protein 15,55%, kadar lemak 5,16%, dan kadar karbohidrat 68,21%. Kemudian hasil dari proses pemasakan kukus dan oven dari formulasi A1B1 (100% tepung biji lotus) dengan nilai kadar air 10,78%, kadar abu 6,06%, kadar protein 20,09%, kadar lemak 4,40%, dan kadar karbohidrat 58,67%. Hasil uji fisikokimia Perlakuan mie kering dengan proses pemasakan oven dari formulasi A0B2 (100% tepung terigu) dengan nilai kadar air 6,46%, kadar abu 0,39%, kadar protein 15,39%, kadar lemak 5,42%, dan kadar karbohidrat 72,35%. Kemudian hasil dari proses pemasakan oven dari formulasi A1B2 (100% tepung biji lotus) dengan nilai kadar air 9,57%, kadar abu 5,19%, kadar protein 20,68%, kadar lemak 4,72%, dan kadar karbohidrat 59,84%. Nilai pada tekstur pada mie kering dengan menggunakan tepung biji lotus 100% dan 75% akan menurunkan nilai springiness dan cohesiveness akan tetapi akan meningkatkan nilai hardness, jika dibandingkan dengan penggunaan tepung terigu protein sedang. Pada uji sensoris segitiga pembeda, hasil perlakuan formulasi pembuatan mie kering tidak berbeda nyata terhadap tekstur, warna dan aroma, antara mie kontrol (terigu) dan pembeda (100% tepung biji lotus). Kata Kunci : Mie Kering, Tepung, Biji Lotus, Formulasi, Kukus , Oven

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307006725	T130887	T1308872023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1308872023

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xv, 35 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

664.707

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Perikanan
Teknologi pembuatan makanan biji-bijian

Specific Detail Info

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Statement of Responsibility

SEPTA

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