Rosa, Nia (2023) PENGARUH SUBSTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE KERING DENGAN PENAMBAHAN BAYAM MERAH (Amarantus tricolor L.). S1 thesis, Universitas Jambi.
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Abstract
ABSTRAK - Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan serta konsentrasi tepung mocaf dan tepung terigu terhadap karakteristik fisikokimia dan organoleptik mie kering dengan penambahan bayam merah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 taraf perlakuan tepung mocaf : tepung terigu (0%:100%, 20%:80%, 40%:60%, 60%:40, 80%:20%) dengan 4 kali pengulangan sehingga diperoleh 20 satuan percobaan. Parameter yang diamati yaitu kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidarat, aktivitas antioksidan, pH, warna dan organoleptik. Data yang diperoleh dianalisa menggunakan ANOVA taraf 1% dan 5% serta uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa mie kering substitusi tepung mocaf dengan penambahan bayam merah berpengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, pH, aktivitas antioksidan, a*, b* dan organoleptik (warna, rasa dan tekstur), tetapi tidak berpengaruh terhadap oHue, L* dan organoleptik (aroma) mie kering yang dihasilkan. Perlakuan terbaik yaitu mie kering dengan substitusi tepung mocaf 40%, dengan oHue 33,51, L* 47, a* 13,75 dan b* 9,75, kadar air 9,099%, kadar abu 2,463%, kadar protein 10,522%, kadar lemak 2,079%, kadar karbohidrat 75,837%, aktivitas antioksidan 15,447%, derajat keasaman (pH) 6,298 dan organoleptik berada pada kategori “agak suka”. ABSTRACT - This study was conducted to determine the effect of the ratio and concentration of mocaf flour and wheat flour on the physicochemical and organoleptic characteristics of dry noodles with the addition of red spinach. This study used a completely randomized design (CRD) which consisted of 5 treatment levels of mocaf flour: wheat flour (0%:100%, 20%:80%, 40%:60%, 60%:40, 80%:20%) with 4 repetitions to obtain 20 experimental units. Parameters observed were moisture content, ash content, protein content, fat content, carbohydrate content, antioxidant activity, pH, color and organoleptic. The data obtained were analyzed using ANOVA at 1% and 5% levels and Duncan's New Multiple Range Test (DNMRT) at 5% level. The results showed that dry noodles with mocaf flour substitution with the addition of red spinach had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, pH, antioxidant activity, a*, b* and organoleptic (color, taste and texture). , but had no effect on oHue, L* and organoleptic (aromatic) dry noodles produced. The best treatment was dry noodles with 40% mocaf flour substitution, with oHue 33.51, L* 47, a* 13.75 and b* 9.75, water content 9.009%, ash content 2.43%, protein content 10.522%, fat content 2.079%, carbohydrate content 75.837%, antioxidant activity 15.447%, degree of acidity (pH) 6.298 and organoleptic are in the "somewhat like" category.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Bayam Merah, Mie Kering, Tepung Mocaf |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Rosa |
| Date Deposited: | 18 Jul 2023 02:27 |
| Last Modified: | 18 Jul 2023 02:27 |
| URI: | https://repository.unja.ac.id/id/eprint/53739 |
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