Studi pengaruh konsentrasi tepung komposit berbasis terigu, sorgum, pisang kepok kuning mentah dan konsentrasi cmc terhadap karakteristik fisikokimia mi basah = Study of effect of composite flour of wheat, sorghum, unripe banana and cmc concentration on physicochemical characteristics of wet noodles

Cynthia, Cynthia (2016) Studi pengaruh konsentrasi tepung komposit berbasis terigu, sorgum, pisang kepok kuning mentah dan konsentrasi cmc terhadap karakteristik fisikokimia mi basah = Study of effect of composite flour of wheat, sorghum, unripe banana and cmc concentration on physicochemical characteristics of wet noodles. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Noodle is a wheat flour based product with the largest consumption after rice. Composite flour (wheat flour, sorghum flour, and unripe banana flour) could be used to substitute wheat flour based product so that it has functional value. The purpose of this research is to acknowledge the best concentration of composite flour and CMC (Carboxymethyl Cellulose) added in the making of wet noodle. The preliminary step was started by analyzing the physical (swelling power, water absorption, and degree of whiteness) and chemical (proximate analysis, starch content, amylose, amylopectin, and resistent starch) characteristics of sorghum flour and unripe banana flour. Main research was done by randomized factorial design with two factor and three repetition. Factor I was the ratio of wheat flour, sorghum flour, and unripe banana flour (60:30:10, 60:25:15, 60:20:20, 60:15:25, 60:10:30). Factor II was the concentration of CMC (1, 2, 3). Noodles with no significant differences was choosen and followed by hedonic and scoring test. The best noodle formulation based on physicochemical characteristics was the noodle with the concentration of composite flour (60:20:20) and the concentration of CMC 3% with moisture content (42.06%), protein content (2.28%), fat content (0.69%), ash content (1.97%), carbohydrate content (53.02%), and resistant starch content (0.71 g/100 g).

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Cynthia, CynthiaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
UNSPECIFIEDCornelia, MelanieUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: CMC; noodles; sorghum flour; unripe banana flour; wheat flour
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Veronica Fitri Astuti
Date Deposited: 16 Oct 2018 08:00
Last Modified: 07 Dec 2019 03:49
URI: http://repository.uph.edu/id/eprint/1758

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