OPTIMASI PEMBUATAN MI DARI TEPUNG JAGUNG PRAGELATINISASI

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dc.contributor Program Studi Ilmu dan Teknologi Pangan, Universitas Jenderal Soedirman, Purwokerto, Indonesia en-US
dc.contributor Program Studi Teknik Pertanian, Universitas Jenderal Soedirman, Purwokerto, Indonesia. en-US
dc.creator Aini, Nur; Jenderal Soedirman University
dc.creator Sustriawan, Budi; Jenderal Soedirman University
dc.creator Masrukhi, nFN
dc.date 2019-09-30
dc.date.accessioned 2020-11-06T02:40:45Z
dc.date.available 2020-11-06T02:40:45Z
dc.identifier http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9856
dc.identifier 10.21082/jpasca.v16n2.2019.99-109
dc.identifier.uri http://repository.pertanian.go.id/handle/123456789/10684
dc.description Pragelatinisasi merupakan metode modifikasi yang dapat diterapkan untuk tepung jagung sehingga diharapkan dapat mempermudah pada proses pembuatan mi. Suhu gelatinisasi berbeda-beda bagi tiap jenis pati, dan untuk mencapai suju gelatinisasi tersebut tiap bahan memerlukan waktu yang berbeda. Setiap bahan juga membutuhkan penambhan air yang tepat agar dapat mengalam gelatinisasi. Penelitian ini bertujuan untuk (1) mempelajari kombinasi wkatu dan suhu pemasakan serta jumlah air yang ditambhakan untuk suspensi tepung jagung pragelatinisasi yang mempunyai respon maksimum terhadap kadar karbohidrat, kadar pengembangan dan tingkat penerimaan mi jagung; (2) mengetahui karakter fisiokimia dan organoleptik mi jagung pada formula optimal. Hasil penelitian menunjukkan bahwa ondisi pragelatinisasi optimal pada tepung jagung untuk pembuatan mi adalah selama pemasakan 7 menit waktu pemasakan, suhu 71C dan volume air 13% b/v. Mi jagung formula optimal memiliki kadar air 62,61%; kadar abu 0,322% bb; kadar lemak 1,37% bb; kadar protein total 4,18% bb; kadar karbohidrat 31,51% bb; daya pengembangan mi 16,67%; warna 2,5 9kuning keputihan); aroma 3,9 (tidak khas tepung); tekstur (2,5) (agak kenyal); rasa 2,6 (agak gurih); dan tingkat kesukaan keseluruhan 2,8 (suka). mi jagung ini masih memerlukan perbaikan proses untuk menurunkan kadar air yang tinggi, supaya memenuhi SNI 01-2987-1992. Pragelatinization is a modification method that can be applied for corn flour so that it can simplify the application for noodles. The temperature of gelatinization varies for each type of starch, and to reach the gelatinization temperature each ingredient needs different time. Each ingredient also needs the precise amount of water to get gelatinization. The object of this research are (1) to study the combination of cooking time and temperature and the amount of water needed for the suspension of pragelatinized corn flour which has a maximum response to carbohydrate levels, swelling power and preference of corn noodles; (2) to study the physicochemical and sensory characters of corn noodles in the optimal formula. The results showed that the optimal pregelatinization condition in corn flour for the production of noodles was during 7 minutes cooking time, temperature 71oC and volume of water 13% b / v. The optimal formula for corn noodles has a water content of 62.61%; ash content 0.322% bb; fat content 1.37% bb; total protein content 4.18% bb; carbohydrate levels 31.51% bb; power of development of noodles 16.67%; color 2.5 (whitish yellow); aroma 3,9 (not typical flour); texture 2.5 (slightly springy); flavor 2,6 (rather umami); and preference level 2.8. The corn noodles still need to improve the process to reduce the high water content so that they have not fulfilled Indonesian Nasional Standard 01-2987-1992. en-US
dc.format application/pdf
dc.language eng
dc.publisher Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian en-US
dc.relation http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9856/8908
dc.rights Copyright (c) 2020 Jurnal Penelitian Pascapanen Pertanian en-US
dc.rights http://creativecommons.org/licenses/by-sa/4.0 en-US
dc.source Jurnal Penelitian Pascapanen Pertanian; Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian; 99-109 en-US
dc.source 2541-4054
dc.source 0216-1192
dc.subject Mi; pragelatinisasi; response surface methodology (RSM); tepung jagung; Noodle; Pregelatinized; Corn Flour. en-US
dc.title OPTIMASI PEMBUATAN MI DARI TEPUNG JAGUNG PRAGELATINISASI en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US


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