Janice, Natasha (2018) Studi Pembuatan Mie Kering Tinggi Serat dari Tepung Umbi Garut (Maranta arundinacea l.), Labu Madu (Cucurbita moschata duchesne), dan Konjak. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Konsumsi serat pangan di Indonesia masih belum mencukupi, yang dapat mengganggu kesehatan tubuh. Umbi garut (Maranta arundinacea L.) dan labu madu (Cucurbita moschata Duchesne) merupakan tanaman yang kaya akan kandungan serat pangan. Pemanfaatan tepung umbi garut, tepung labu madu, dan konjak sebagai pengganti gluten dalam pembuatan mi kering tinggi serat adalah tujuan dari penelitian ini. Mi kering dibuat dengan rasio berbeda antara tepung umbi garut dan labu madu (90:10, 80:20, 70:30) serta konsentrasi konjak berbeda (20%, 25%, 30%). Setiap formula dianalisis sifat organoleptik (warna, aroma, rasa, tekstur, penerimaan keseluruhan), sifat fisik (waktu pemasakan, cooking loss, warna, tekstur) dan sifat kimia (daya serap air, kadar air). Formula terbaik diperoleh dari mi dengan rasio tepung umbi garut dan labu madu 80:20 dengan konsentrasi konjak 25%. Hal ini berarti konjak mampu berperan sebagai pengganti gluten, namun pada konsentrasi tertentu. Formula terbaik mengandung 74.25% karbohidrat (termasuk serat pangan sebesar 21.74%), 7.18% protein, 0.92% lemak, 12.28% kadar abu, dan 5.37% kadar air.
Item Type: | Thesis (Bachelor) | ||||||||||||
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Additional Information: | SK 34-14 JAN s 2018; 31001000237777 | ||||||||||||
Uncontrolled Keywords: | konjak; labu madu, mi kering; serat pangan; umbi garut | ||||||||||||
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 |
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Depositing User: | Nicholas Sio Pradiva | ||||||||||||
Date Deposited: | 29 Sep 2021 02:16 | ||||||||||||
Last Modified: | 05 Oct 2021 04:07 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/42594 |
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