karakteristik fisikokimia mi kering analog singkong dengan penambahan pektin dan telur ayam

hellison, hellison (2022) karakteristik fisikokimia mi kering analog singkong dengan penambahan pektin dan telur ayam. Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (title) Title.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (60kB) | Preview
Preview	Text (Abstract) Abstract.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (276kB) | Preview
Preview	Text (ToC) ToC.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (237kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (215kB) | Preview
	Text (Chapter2) Chapter2.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (443kB)
	Text (Chapter3) Chapter3.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (418kB)
	Text (Chapter4) Chapter4.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (394kB)
	Text (Chapter5) Chapter5.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (205kB)
Preview	Text (Biography) Biography.pdf.pdf Download (307kB) | Preview
	Text (Appendices.pdf) Appendices.pdf.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (2MB)

Abstract

Mi analog adalah mi yang bukan berasal dari tepung terigu atau jenis mi dengan bahan dasar pati. Salah satu sumber pati pada pembuatan mi analog adalah tepung singkong. Mi analog memiliki karakteristik warna yang kurang menarik, lengket, beraroma khas, serta cooking loss yang tinggi. Penambahan pektin dan telur diharapkan dapat meningkatkan kualitas mi kering analog sehingga tidak lengket dan mudah diuleni. Tujuan penelitian ini adalah menghasilkan mi kering analog singkong dengan penambahan pektin dan telur ayam untuk menghasilkan mi dengan karakteristik fisikokimia dan sensori terbaik. Metode penelitian yang digunakan adalah metode eksperimental 2 faktor, yaitu konsentrasi penambahan telur 50, 55, dan 60% serta konsentrasi penambahan pektin 0,5; 1; dan 1,5%. Hasil menunjukkan bahwa mi kering analog singkong dengan penambahan pektin dan telur menghasilkan cooking loss, kekenyalan, dan tensile strength. Pada parameter kelengketan, elastisitas dan daya serap air mi kering analog singkong tidak sebaik mi terigu komersial. Hasil uji sensori dengan variasi penambahan pektin dan telur secara umum memiliki hasil yang sama dengan mi komersial berbasis tepung terigu. Formulasi terbaik mi kering analog singkong berdasarkan pada kekenyalan dan kelengketan terbaik dari semua formulasi. Formulasi mi kering analog singkong terbaik didapatkan dengan penambahan pektin 1,5% dan telur 60%. Mi analog memiliki nilai cooking loss sebesar 8,98 ± 0,67%, daya serap air sebesar 467,68 ± 12,96%, kelengketan sebesar -101,09 ± 4,44 gs, kekenyalan sebesar 0,80 ± 0,00 mm, tensile strength sebesar 15,91 ± 0,30 gf/mm2 , dan elastisitas sebesar - 8,28 ± 0,67 mm. Uji proksimat pada mi analog memiliki nilai kadar air (5,60 ± 0,33) dan kadar protein (7,00 ± 0,0) yang lebih rendah dibandingkan dengan mi komersial yaitu kadar air (10,52 ± 0,07) dan kadar protein (11,38 ± 0,12), mi komersial memiliki nilai kadar lemak (1,22 ± 0,12) dan kadar karbohidrat (74,02 ± 1,14) yang lebih rendah dibandingkan mi analog yaitu kadar lemak (4,34 ± 0,3) dan kabar karbohidrat (81,09 ± 0,36), dan nilai kadar abu yang sama dengan mi komersial./ Analog noodles are noodles that are not made from wheat flour or types of noodles with starch as the basic ingredients. One source of starch in the manufacture of analog noodles is cassava flour. Analog noodles have the characteristics of an unattractive color, sticky, distinctive aroma, and high cooking loss. The addition of pectin and eggs is expected to improve the quality of analog dry noodles so that they are not sticky and easy to knead. The purpose of this study was to produce dry noodles analogous to cassava with the addition of pectin and chicken eggs to produce the best physicochemical and sensor characteristics. The research method used is an experimental method with 2 factors, namely the concentration of adding eggs 50, 55, and 60% and the concentration of adding pectin 0.5; 1; and 1.5%. The results showed that dried cassava analogue noodles with the addition of pectin and egg resulted in cooking loss, elasticity, and tensile strength. In terms of stickiness, elasticity and water absorption, cassava analogue dried noodles are not as good as commercial noodles. Sensory test results with variations in the addition of pectin and eggs generally have the same results as commercial flour-based noodles. The best formulation of cassava analog dry noodles based on the best elasticity and stickiness of all formulations. The best formulation of dried cassava analogue noodles was obtained by adding 1.5% pectin and 60% egg. Analog noodles have a cooking loss value of 8.98 ± 0.67%, water absorption of 467.68 ± 12.96%, stickiness of -101.09 ± 4.44 gs, elasticity of 0.80 ± 0.00 mm, tensile strength of 15.91 ± 0.30 gf/mm2, and elasticity of -8.28 ± 0.67 mm. The proximate test on analog noodles had lower water content (5.60 ± 0.33) and protein content (7.00 ± 0.0) compared to commercial noodles, namely water content (10.52 ± 0.07) and protein (11.38 ± 0.12), commercial noodles had lower fat content (1.22 ± 0.12) and carbohydrate content (74.02 ± 1.14) compared to analogues, namely fat content (4.34 ± 0.3) and carbohydrate news (81.09 ± 0.36), and the same ash content as commercial noodles.

Actions (login required)

View Item