RASIO PENAMBAHAN TEPUNG MOCAF (Modifiet Cassava Flour), DAN TEPUNG KEDELAI (Glycine max (L) Merril) TERHADAP BEBERAPA KOMPONEN MUTU MIE KERING

SUHARTINI, EMI (2013) RASIO PENAMBAHAN TEPUNG MOCAF (Modifiet Cassava Flour), DAN TEPUNG KEDELAI (Glycine max (L) Merril) TERHADAP BEBERAPA KOMPONEN MUTU MIE KERING. S1 thesis, Universitas Mataram.

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Abstract

This research aims is to investigase the influence of the ratio of the addition of MOCAF and soybean flour to some quality components of dried noodles. The observed parameters, i.e. chemical parameters (moisture, protein, and ash levels) compared with SNI 01-2974-1996, physical (color using Colorimeter), and organoleptik (taste, and elasticity). Complete Random Design (CRD) was used with three replicates. The treatments include the k1 (25% MOCAF: 0% soy flour), k2 (20% MOCAF: 5% soy flour), k3 (15% MOCAF: 10% soy flour), k4 40 (10% MOCAF: 15% soy flour), k5 (5% MOCAF: 20% soy flour). Data was analysis by anova and contiured with observations of diversity on a real level 5% use software Co.-Advanced Test Stat. LSD for chemical properties and DMRT for organoleptic properties at 5% level of significant. The results showed the water levels (k1 to k5 i.e. 10,84%) meet the requirements of SNI 01-2974-1996 quality II, protein (k1 to k5 the 4.90-8,47%) meet the requirements of SNI 01-2974-1996 quality II, and the levels of ash (k1 to k5 is 1.49%) did not meet the requirement of SNI 01-2974-1996. Color physically for the value of L value is diminishing the darker colors show. The value of a and the value of b will form a color by specifying value oHue. Based on the range of value added ratio treatment shows oHue flour, flour and soy flour MOCAF overall gives a reddish-yellow color (yellow red). Organoleptik, taste, judgment and elasticity decreases progressively in addition of MOCAF and improvement the addition of soybean flour.

Item Type: Thesis (S1)
Keywords (Kata Kunci): dry noodles, MOCAF, soybean.
Subjects: T Technology > TS Manufactures
Divisions: Fakultas Teknologi Pangan dan Agroindustri
Depositing User: Imran SE
Date Deposited: 13 Mar 2019 03:23
Last Modified: 13 Mar 2019 03:23
URI: http://eprints.unram.ac.id/id/eprint/12691

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