Uji Sifat Fisik Dan Organoleptik Mie Mocaf Dengan Penambahan Tepung Ubi Ungu (Ipomoea batatas)
| dc.contributor.author | Rusdiyanti, Widya | |
| dc.contributor.other | Politeknik Enjiniring Pertanian Indonesia | en_US |
| dc.date.accessioned | 2022-11-21T03:54:06Z | |
| dc.date.available | 2022-11-21T03:54:06Z | |
| dc.date.issued | 2022-09-01 | |
| dc.description.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. | en_US |
| dc.identifier.uri | https://repository.pertanian.go.id/handle/123456789/18102 | |
| dc.language.iso | id | en_US |
| dc.publisher | Program Studi Teknologi Hasil Pertanian, Politeknik Enjiniring Pertanian Indonesia | en_US |
| dc.subject | mocaf, noodles, purple sweet potato | en_US |
| dc.title | Uji Sifat Fisik Dan Organoleptik Mie Mocaf Dengan Penambahan Tepung Ubi Ungu (Ipomoea batatas) | en_US |
| dc.type | Working Paper | en_US |