Pemanfaatan tepung porang sebagai substitusi tepung terigu dengan menggunakan glukomanan sebagai pengenyal = Utilization of porang flour as a substitution to wheat flour using glucomannan as a thickener

Sutandi, Shella Oktaviana (2022) Pemanfaatan tepung porang sebagai substitusi tepung terigu dengan menggunakan glukomanan sebagai pengenyal = Utilization of porang flour as a substitution to wheat flour using glucomannan as a thickener. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mi merupakan salah satu makanan yang terkenal di berbagai kalangan masyarakat Indonesia. Umumnya mi basah dibuat dari tepung terigu yang menjadi bahan dasar. Tujuan dari penelitian ini adalah menentukan rasio tepung porang sebagai substitusi tepung terigu dan penggunaan glukomanan sebagai pengenyal dalam proses pembuatan mi basah. Metode penelitian yang digunakan adalah metode eksperimen 1 tahap. Variasi rasio substitusi tepung terigu dan tepung porang, yaitu 95:5, 90:10, dan 85:15. Formulasi terbaik adalah mi basah dengan rasio 95:5. Hasil penelitian menunjukkan hasil perlakuan mi basah substitusi tepung porang dengan tepung terigu dan penggunaan glukomanan sebagai pengenyal dapat meningkatkan daya serap air mi basah, tekstur hardness, springiness, adhesiveness dan cohesiveness dari mi basah tidak mengalami peningkatan dan penurunan yang signifikan. Hasil uji sensori mi basah substitusi tepung porang dengan tepung terigu dan penggunaan glukomanan sebagai pengenyal secara umum dapat diterima oleh panelis yaitu rasio 95:5. Formulasi terbaik dapat ditentukan dari karakteristik fisik seperti uji daya serap air, tekstur dan uji sensori (hedonik), uji proksimat yaitu memenuhi persyaratan SNI mi basah. Kadar air mi basah rasio 95:5 sebesar 67.65 ± 9.73%, kadar abu mi basah rasio 95:5 sebesar 0.97 ± 0.03%, kadar protein mi basah rasio 95:5 sebesar 5.01 ± 0.19% dan kadar lemak dari mi basah rasio 95:5 sebesar 1.63 ± 0.84% / Noodles are one of the most popular foods in Indonesian society. Generally, wet noodles are made from wheat flour which is the basic ingredient. The purpose of this study was to determine the ratio of porang flour as a substitute for wheat flour and the use of glucomannan as a thickener in the process of making wet noodles. The research method used is a 1-stage experimental method. Variations in the substitution ratio of wheat flour and porang flour, namely 95:5, 90:10, and 85:15. The best formulation is wet noodles with a ratio of 95:5. The results showed that the treatment of wet noodles with porang flour substitution with wheat flour and the use of glucomannan as a thickener could increase the water absorption of wet noodles, texture hardness, springiness, adhesiveness and cohesiveness of wet noodles did not increase and decrease significantly. Sensory test results of wet noodles substitution of porang flour with wheat flour and the use of glucomannan as a thickener were generally accepted by the panelists, namely the ratio of 95:5. The best formulation can be determined from physical characteristics such as water absorption, texture and sensory (hedonic) tests, proximate tests, which meet the requirements of SNI for wet noodles. Moisture content of wet noodles ratio of 95:5 is 67.65 ± 9.73%, ash content of wet noodles is 95:5 ratio is 0.97 ± 0.03%, protein content of wet noodles is 95:5 ratio of 5.01 ± 0.19% and fat content of wet noodles is 95 :5 of 1.63 ± 0.84%.

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