Skripsi

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS CEMILAN MIE KERING LOTUS (NELUMBO NUCIFERA)

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Penilaian

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Dried noodle snacks are flour-based food products with the potential for development using alternative non-gluten and nutritionally rich flour sources, one of which is lotus seed flour (Nelumbo nucifera). This study aims to determine the physicochemical and sensory characteristics of dried noodle snacks formulated with lotus seed flour and tapioca as the main ingredients or as a substitute for wheat flour. The research employed a Completely Randomized Design (CRD) with different formulations of lotus seed flour and tapioca ratios: A0 (100:0), A1 (80:20), A2 (70:30), and A3 (60:40). The observed parameters included moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber, oil absorption capacity, hardness and fracture. Additionally, a sensory evaluation was conducted using a 1–7 hedonic scale to assess preferences for texture, color, aroma, and taste. The obtained data were analyzed using ANOVA, followed by Duncan’s multiple range test. The results showed that the formulation of lotus seed flour and tapioca significantly affected the physicochemical properties of the dried noodle snacks, including moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber, oil absorption capacity, hardness, and fracture. Based on the hedonic test, the formulation did not significantly affect the sensory attributes of texture, aroma, and taste but had a significant effect on color in the A3 treatment. The use of lotus seed flour and tapioca in dried noodle snack production can enhance the nutritional value of the product while maintaining desirable sensory characteristics. This product has the potential to serve as a functional, nutrient-rich, and gluten-free dried noodle alternative.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002141	T170466	T1704662025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1704662025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xvi, 69 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Cemilan Mie Kering

Specific Detail Info

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Statement of Responsibility

MI

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