SIFAT MUTU FISIK DAN KIMIA MI BASAH DARI
CAMPURAN MOCAF DAN TEPUNG TALAS DENGAN
PENAMBAHAN KUNING TELUR
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Institusion
Universitas Djuanda
Author
Ramadhan, Alif Muhamad
Subject
Q Science (General)
Datestamp
2022-03-30 04:33:44
Abstract :
ABSTRACT Alif Muhammad Ramadhan. B.1510742. Physical and Chemical Quality Properties of Wet Noodles from a Mixture of Mocaf) and Taro Flour Whit The Addition of Egg Yolk. Supervised by Tiana Fitrilia and Aminullah. This study aims to analyze the effect of the comparison of mocaf flour and taro flour as well as the addition of egg yolk to the making of wet noodles by the extrusion method. The research design used was a completely randomized design (CRD) of two factors, namely the comparison of mocaf and taro flour with three levels of treatment (90:10, 80:20, 70:30%) and the addition of egg yolks with three levels of treatment (3%, 6%, 9%). Product analysis includes cooking loss, hardness, cohesiveness, springiness, and chemical quality for selected wet noodle products. The data were analyzed using (ANOVA) and the results showed that mocaf flour, taro flour, egg yolk concentration, and interaction of both factors affected against cooking loss. Increased concentraction of taro flour and addition egg yolk can reduce the level of hardness and increase the springiness on wet noodles. Addition of taro flour can also in crease cohesiveness on wet noodles, but decreases as more egg yolk is added. The selected wet noodles are noodles made from a comparison of mocaf flour 90%, taro flour 10%, and the addition of egg yolk concentration 6%. Selected wet noodles have a water content of 33,13%, protein content of 3,90%, carbohydrates 52,30%, energy 299,86 kcal/100g. Keywords : extrusion, wet noodle, mocaf, taro flour, egg yolk
ABSTRACT Alif Muhammad Ramadhan. B.1510742. Physical and Chemical Quality Properties of Wet Noodles from a Mixture of Mocaf) and Taro Flour Whit The Addition of Egg Yolk. Supervised by Tiana Fitrilia and Aminullah. This study aims to analyze the effect of the comparison of mocaf flour and taro flour as well as the addition of egg yolk to the making of wet noodles by the extrusion method. The research design used was a completely randomized design (CRD) of two factors, namely the comparison of mocaf and taro flour with three levels of treatment (90:10, 80:20, 70:30%) and the addition of egg yolks with three levels of treatment (3%, 6%, 9%). Product analysis includes cooking loss, hardness, cohesiveness, springiness, and chemical quality for selected wet noodle products. The data were analyzed using (ANOVA) and the results showed that mocaf flour, taro flour, egg yolk concentration, and interaction of both factors affected against cooking loss. Increased concentraction of taro flour and addition egg yolk can reduce the level of hardness and increase the springiness on wet noodles. Addition of taro flour can also in crease cohesiveness on wet noodles, but decreases as more egg yolk is added. The selected wet noodles are noodles made from a comparison of mocaf flour 90%, taro flour 10%, and the addition of egg yolk concentration 6%. Selected wet noodles have a water content of 33,13%, protein content of 3,90%, carbohydrates 52,30%, energy 299,86 kcal/100g. Keywords : extrusion, wet noodle, mocaf, taro flour, egg yolk
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