KARAKTERISTIK SIFAT FISIKO-KIMIA MI BASAH SUBTITUSI TEPUNG SORGUM (Sorghum bicolor L. Moench) DIPERKAYA SERAT RUMPUT LAUT (Gracilaria sp.)
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Institusion
Universitas Muhammadiyah Malang
Author
Waqiah, Alifianti Nur
Subject
S Agriculture (General)
Datestamp
2019-08-30 06:02:29
Abstract :
Noodles is consisting with main high protein flour. Data consumption of noodles on 2014 in Indonesia gain 2,2 million ton, this number were going high gradually in every next year. The subtitute material which is have similary with wheat have been used in last decade is sorghum starch. The aim of this study was to determine the effect of the composition of sorghum starch with seaweed pulp. The research method in is: factorial Randomized Block Design (RBD). The first factor used was the difference in the ratio of wheat flour with sorghum starch which was added at 80:20; 60:40; 50:50 Factor II is the addition of seaweed which is 10%, 20%, and 30%. Quality starch noodles with in analysis: water content, ash content, protein content, fat content, crude fiber content, and organoleptic (texture, taste, color and aroma (smell)). The best results were obtained in the T1R1 treatment which got rank 1 with water content 33.38%, ash content 2.05%, protein content 8.31%, fiber content 12.92%, fat content 1.22%, organoleptic aroma 2.94 with aroma value "Quite tasty", organoleptic texture 3.76 with a value of "springy", color organoleptic 3,73 which is "attractive", organoleptic taste 3,76 that is "delicious".
Noodles is consisting with main high protein flour. Data consumption of noodles on 2014 in Indonesia gain 2,2 million ton, this number were going high gradually in every next year. The subtitute material which is have similary with wheat have been used in last decade is sorghum starch. The aim of this study was to determine the effect of the composition of sorghum starch with seaweed pulp. The research method in is: factorial Randomized Block Design (RBD). The first factor used was the difference in the ratio of wheat flour with sorghum starch which was added at 80:20; 60:40; 50:50 Factor II is the addition of seaweed which is 10%, 20%, and 30%. Quality starch noodles with in analysis: water content, ash content, protein content, fat content, crude fiber content, and organoleptic (texture, taste, color and aroma (smell)). The best results were obtained in the T1R1 treatment which got rank 1 with water content 33.38%, ash content 2.05%, protein content 8.31%, fiber content 12.92%, fat content 1.22%, organoleptic aroma 2.94 with aroma value "Quite tasty", organoleptic texture 3.76 with a value of "springy", color organoleptic 3,73 which is "attractive", organoleptic taste 3,76 that is "delicious".
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