Andriani, Irene (2020) Utilization of chia seed (Salvia hispanica L.) powder in wet noodle with modified cassava flour substitution = Pemanfaatan bubuk biji chia (Salvia hispanica L.) dalam mi basah dengan substitusi tepung MOCAF. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Noodle is a wheat flour-based food product that is widely consumed in Indonesia. Modified cassava flour (MOCAF) has similar characteristics to wheat flour yet it lacks gluten and has low protein content. On the other hand, chia seed has the potential to improve textural characteristics and protein content. The purpose of this research was to develop MOCAF substituted wet noodle with addition of chia seed powder. In this research, wet noodles were prepared at 5 different wheat flour to MOCAF ratios (100:0, 90:10, 80:20, 70:30, 60:40) and 4 levels of chia seed powder (0%, 5%, 10%, 15%) addition. Based on water absorption, cooking loss, textural properties and protein content, the preferred wet noodle formulation was chosen. Further incorporation of different concentrations of kansui (0%, 0.5%, 1%, 1.5%) into the preferred wet noodle formulation was conducted. The results show that the wet noodle with 80:20 ratio of wheat flour to MOCAF with 1% kansui and 15% chia seed powder addition had the best characteristics, such as higher water absorption, lower cooking loss, comparable textural properties and protein content with control wet noodle, even though it resulted to darker color. The nutrition composition of the final wet noodle was 32.57±1.40% moisture content, 1.51±0.04% ash content, 1.86±0.17% fat content, 5.06±0.09% protein content and 58.99±1.45% total carbohydrate content, with overall acceptance value of 5.18±1.14. / Mi adalah produk berbahan dasar tepung terigu yang banyak dikonsumsi oleh orang Indonesia. Modified cassava flour (MOCAF) memiliki karakteristik yang mirip dengan tepung terigu, akan tetapi tepung MOCAF tidak mengandung gluten dan memiliki kadar protein yang rendah. Di sisi lain, biji chia memiliki potensi untuk meningkatkan karakteristik tekstur dan kandungan protein. Tujuan dari penelitian ini adalah untuk membuat mi basah berbasis tepung MOCAF dengan penambahan biji chia. Dalam penelitian ini, ada 5 perbandingan tepung terigu dan tepung MOCAF (100:0, 90:10, 80:20, 70:30, dan 60:40) dan 4 taraf konsentrasi bubuk chia (0%, 5%, 10% dan 15%) yang digunakan dalam pembuatan mi basah. Mi basah dengan formulasi terbaik dipilih berdasarkan daya serap air, kehilangan padatan akibat pemasakan (KPAP), sifat tekstur, dan kandungan protein. Perlakuan selanjutnya adalah menggunakan konsentrasi kansui yang berbeda (0%, 0,5%;1%; 1,5%) dalam mi basah dengan formulasi terbaik. Dari hasil penelitian, mi dengan perbandingan tepung terigu dan tepung MOCAF 80:20 dengan 1% kansui dan penambahan 15% bubuk biji chia dipilih sebagai mi basah yang terbaik karena memiliki daya serap air yang tinggi, (KPAP) yang rendah, sifat tekstur dan kandungan protein yang sebanding dengan mi basah kontrol, namun mempunyai warna yang gelap. Mi basah tersebut mempunyai 32,57±1.40% kadar air, 1,51±0,04% kadar abu, 1,86 ± 0,17% kadar lemak, 5,06±0,09% kadar protein dan total kadar karbohidrat 58,99±1,45%, dengan nilai penerimaan keseluruhan 5,18±1,14.
Item Type: | Thesis (Bachelor) | ||||||||||||
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Uncontrolled Keywords: | chia seed powder; cooking loss; MOCAF; protein; texture; water absorption | ||||||||||||
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: | Users 2278 not found. | ||||||||||||
Date Deposited: | 21 Feb 2020 05:28 | ||||||||||||
Last Modified: | 13 Jul 2020 08:34 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/7750 |
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