Pembuatan mi analog dari tepung beras ketan putih dengan penambahan telur dan Carboxymethyl Cellulose = Analogue noodle making from glutinous rice flour with addition of egg and Carboxymethyl Cellulose

Amelia, Jessica (2021) Pembuatan mi analog dari tepung beras ketan putih dengan penambahan telur dan Carboxymethyl Cellulose = Analogue noodle making from glutinous rice flour with addition of egg and Carboxymethyl Cellulose. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mi analog dari tepung beras ketan putih adalah salah satu contoh dari mi bebas gluten. Mi analog memiliki karakteristik yang kurang baik sehingga diperlukan beberapa penambahan bahan, yaitu dengan penambahan telur dan Carboxymethyl Cellulose. Tujuan penelitian ini adalah menentukan konsentrasi telur dan Carboxymethyl Cellulose terbaik yang dapat ditambahkan dalam pembuatan mi analog serta membandingkan mi analog terbaik yang diperoleh dengan mi komersial. Konsentrasi telur yang digunakan adalah 10%, 15%, dan 20%. Konsentrasi Carboxymethyl Cellulose yang digunakan adalah 1%, 1,5%, dan 2%. Karakteristik utama dalam penentuan mi analog terbaik ditentukan dengan cooking loss yang terendah. Uji organoleptik dilakukan dengan 2 metode yaitu uji skoring dan uji hedonik. Hasil penelitian menunjukkan mi analog dengan karakteristik terbaik diperoleh pada konsentrasi telur sebesar 15% dan konsentrasi Carboxymethyl Cellulose sebesar 2% dengan nilai cooking loss terendah sebesar (5,69%±0,55)%. Karakteristik mi analog dengan konsentrasi tersebut menghasilkan daya serap air sebesar (124,83±3,99)%; hardness sebesar (9624,40±19,81) g; adhesiveness sebesar (-17783,56±1306,47) g.s; springiness sebesar (0,51±0,02) mm; cohesiveness sebesar 0,29±0,01; tensile strength sebesar (16,27±0,05) g; dan elastisitas sebesar (-11,51±0,63) mm. Hasil uji organoleptik dengan konsentrasi tersebut menunjukkan tingkat kesukaan panelis yang tertinggi. Hasil analisis proksimat mi analog terbaik memiliki kadar air sebesar (14,16±0,03)%, kadar abu sebesar (2,40±0,12)%, kadar lemak sebesar (0,97±0,01)%, kadar protein sebesar (11,07±0,12)%, dan kadar karbohidrat sebesar (71,48±0,15)%. Hasil perbandingan analisis proksimat, karakteristik fisik, dan uji organoleptik antara mi analog terbaik dan mi komersial menunjukkan bahwa terdapat perbedaan antara mi analog terbaik dan mi komersial./ Analogue noodle from glutinous rice flour is an example of gluten-free noodles. Analogue noodles have poor characteristics and some addition ingredients are needed, some of them are addition of eggs and Carboxymethyl Cellulose. The purpose of this study was to determine the best concentration of eggs and Carboxymethyl Cellulose that can added in the making of analogue noodle and to compare the best analogue noodles obtained with commercial noodles. The concentrations of egg used were 10%, 15%, and 20%. The concentrations of Carboxymethyl Cellulose used were 1%, 1,5%, and 2%. The main characteristics in determining the best analog noodles were determined by the lowest cooking loss. Organoleptic test was carried out by two method. There were scoring test and hedonic test. The result showed that analogue noodle with the best characteristic were obtain at 15% egg concentration and 2% Carboxymethyl Cellulose concentration with the lowest cooking loss value (5,69±0,55)%. The characteristics of analogue noodle to that concentrations resulting in water absorption value (124,83±3,99)%; hardness value (96240,40±19,81) g; adhesiveness value (-17783,56±1306,37) g.s; springiness value (0,51±0,02) mm; cohesiveness value (0,29±0,01); tensile strength value (16,27±0,05) g; and elasticity value (-11,51±0,63) mm. The organoleptic test results with that concentration showed the highest level of preference for the panelist. The result of proximate analysis of the best analog noodles have a moisture content value (14,16±0,03)%, ash content value (2,40±0,12)%, fat content value (0,97±0,01)%, protein content value (11,07±0,12)%, and carbohydrate content value (71,48±0,15)%. The comparison on proximate analysis, physical characteristics, and organoleptic test between analogue noodle and commercial noodles showed that there is a difference between the best analog noodles and commercial noodles.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Amelia, JessicaNIM01034170075jessicamelia026@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHandayani, RatnaNIDN0311097601UNSPECIFIED
Uncontrolled Keywords: Carboxymethyl Cellulose; cooking loss; mi analog; telur; tepung beras ketan putih
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: Users 3413 not found.
Date Deposited: 15 Feb 2021 04:10
Last Modified: 15 Feb 2021 04:10
URI: http://repository.uph.edu/id/eprint/17990

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