Uji Sifat Fisik Dan Organoleptik Mie Mocaf Dengan Penambahan Tepung Ubi Ungu (Ipomoea batatas)
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Date
2022-09-01
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Program Studi Teknologi Hasil Pertanian, Politeknik Enjiniring Pertanian Indonesia
Abstract
Commercial noodles which are generally consumed by Indonesian people, are
noodles with wheat flour as the raw material. This causes the level of dependence
on the use of wheat flour in Indonesia to increase, so there is a need for food
diversification to suppress the high import of wheat in Indonesia, one of which is
by maximizing the use of processed flour from tubers as raw materials. This study
aims to determine the physical and organoleptic properties of the mocaf noodle
product with the addition of purple sweet potato flour. Parameters of physical
characteristics test include water content, water absorption and elasticity, while
organoleptic tests include color, aroma, taste, and texture. The research design of
this final project was carried out using a completely randomized design (CRD) with
3 treatments, K0 (100% wheat flour), F1 comparison of mocaf flour and purple
sweet potato flour 4:6, while F2 comparison of mocaf flour and purple sweet potato
flour 3:7. The resulting data is then processed with ANOVA at the 5% level. If the
sig value <0.05, it means that there are significant differences in physical and
organoleptic tests, so Duncen's further test is carried out. The results of the physical
test of water content at K0, F1, and F2 were 29.21%, 28.97%, 22.6%. The water
absorption of samples K0, F1, and F2 were 90%, 60%, 60%. The sample elasticities
K0, F1, and F2 have values of 20.33(N/m2
), 452.3(N/m2
), 195.14(N/m2
). The
overall level of acceptance of the panelists on the preference level test was sample
F2, with a color value of 4.90, aroma 4.17, texture 4.47, while in terms of taste it
was 4.43.
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Keywords
mocaf, noodles, purple sweet potato