Karakteristik fisikokimia dan sensori mi analog kering berbahan dasar singkong dengan penambahan guar gum = Physicochemical and sensory characteristics of cassava-based analogue dried noodles with the addition of guar gum

Changgy, Bernard (2021) Karakteristik fisikokimia dan sensori mi analog kering berbahan dasar singkong dengan penambahan guar gum = Physicochemical and sensory characteristics of cassava-based analogue dried noodles with the addition of guar gum. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (4MB)
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (829kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (865kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (858kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (855kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (891kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (900kB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (825kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (837kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Mi analog dapat menjadi alternatif untuk mi terigu di Indonesia, tetapi karena berbahan dasar singkong yang tinggi amilopektin, mi yang dihasilkan menghasilkan tekstur yang lebih lengket. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi guar gum terbaik untuk pembuatan mi analog kering berbahan dasar singkong, dan menentukan karakteristik dari mi dengan perlakuan terbaik tersebut. Metode penelitian yang digunakan adalah metode eksperimental dengan perlakuan penambahan guar gum dilakukan pada konsentrasi 0,0%, 1,0%, 2,0%, 3,0%, dan 4,0% terhadap berat total tepung yang digunakan (tepung singkong dan tapioka), serta mi terigu komersial sebagai kontrol. Hasil menunjukkan bahwa penambahan guar gum pada konsentrasi 1% dapat meningkatkan springiness dari mi, tetapi tidak mengurangi adhesiveness dari mi. Penambahan guar gum pada kosentrasi 2%, 3%, dan 4% terhadap mi analog dapat menurunkan hardness menurunkan springiness, dan meningkatkan adhesiveness. Penambahan guar gum tidak mempengaruhi cooking loss dari mi analog. Daya serap air mi analog menurun dengan penambahan guar gum. Penambahan guar gum sebanyak 2% dan 4% menghasilkan mi dengan nilai organoleptik yang tertinggi untuk kekerasan dan kekenyalan. Perbandingan hasil penilaian organoleptik dan uji hedonik menunjukkan bahwa panelis menyukai mi yang lebih keras dan lebih kenyal. Perlakuan terbaik berdasarkan analisis dan uji sensori adalah mi analog dengan penambahan guar gum 1,0%. Penambahan guar gum sebanyak 1% dapat meningkatkan springiness dari mi tanpa meningkatkan adhesiveness. Dibandingkan dengan mi terigu komersial, mi analog dengan penambahan guar gum 1,0% memiliki hardness, springiness, dan adhesiveness yang lebih tinggi, dan memiliki nilai uji hedonik yang relatif sama. / Analogue noodles are one of the alternatives for wheat noodles in Indonesia, but due to the high amylopectin content, the cooked noodles are sticky, which is an undesirable trait in noodles. This research aims to determine the best concentration of guar gum to be added into cassava-based analogue dried noodles, and to evaluate the physicochemical and sensory characteristics of the best formulation cassava-based analogue dried noodle. The methodology used for this research is experimental method, with one control group that consists of commercially available wheat noodles and five groups of analogue noodles with guar gum added to the noodle dough at concentrations of 0,0%; 1,0%; 2,0%; 3,0%; and 4,0%; based on total weight of flour used. Results show that analogue noodles with 1% of guar gum added has increased springiness, but did not reduce the adhesiveness of the noodle. Addition of guar gum at 2%, 3%, and 4% concentration results in a reduction in hardness and springiness, while increasing adhesiveness of the noodle. Increasing concentrations of guar gum results in reduction of water absorption, but has no significant effects on cooking loss. Analogue noodles with 2% and 4% guar gum added has the highest score in hardness and springiness in organoleptic tests. Comparisons between hedonic tests and organoleptic tests show that panelists prefer harder and springier noodles. Therefore, analogue noodles with 1% of guar gum added is chosen as the best formulation. 1% addition of guar gum can increase the springiness of cassava-based analogue dried noodles without significantly increasing the adhesiveness, whereas a higher concentration of guar gum caused an increase in noodle adhesiveness. Cassava-based analogue dried noodles with 1,0% addition of guar gum has higher hardness, springiness, and adhesiveness, but its sensory characteristics are comparable to commercially available dried wheat noodles.

Actions (login required)

View Item