Sari, Alfonsa Rina (2020) Modifikasi Tepung Beras dan Kacang Hijau dengan Microwaving-Cooling dan Penambahan HPMC dalam Pembuatan Mi Laksa = Modification of Rice Flour and Mung Bean Flour with Microwaving-Cooling and Addition of HPMC in Laksa Noodle Making. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Mi laksa merupakan makanan yang terbuat dari tepung beras yang memiliki kelemahan berupa cooking loss tinggi. Hal yang dapat dilakukan guna memperbaiki karakteristik mi laksa adalah dengan memodifikasi tepung dengan microwaving-cooling dan melakukan pemanfaatan bahan pangan lokal tinggi amilosa untuk mengurangi cooking loss dari mi laksa. Penelitian bertujuan untuk menentukan pengaruh jumlah siklus microwaving-cooling terhadap kadar amilosa tepung beras dan kacang hijau, menentukan pengaruh rasio antara tepung beras dan kacang hijau termodifikasi, dan konsentrasi HPMC. Penelitian dibagi menjadi 2 tahap. Pada tahap pertama dilakukan modifikasi tepung melalui proses pemanasan menggunakan microwave dengan daya 765 W selama 5 menit dan pendinginan pada suhu ruang selama 30 menit dan dilanjutkan pada suhu 4°C selama 24 jam, dan proses tersebut dilakukan berulang dengan 1, 2, dan 3 siklus. Pada tahap kedua dilakukan pembuatan mi laksa dengan rasio tepung beras dan kacang hijau termodifikasi 100:0, 80:20, 70:30, dan 60:40, serta penambahan HPMC dengan konsentrasi 0, 2, 4, dan 6%. Berdasarkan hasil penelitian, siklus modifikasi terbaik untuk tepung beras adalah 3 siklus dan untuk tepung kacang hijau adalah 2 siklus, yang mampu meningkatkan kadar amilosa hingga 27.31±3.48% dan 56.81±3.07%. Formulasi terbaik mi laksa berdasarkan cooking loss terendah (2.22±0.10%) yaitu formulasi dengan rasio tepung 60:40 dengan penambahan HPMC 2%. / Laksa noodle is food made from rice flour which has the disadvantage of high cooking loss. Things that can be done to improve the characteristics of laksa noodle are to modify the flour with microwaving-cooling and to utilize the local food with high amylose content which can reduce the cooking loss from laksa noodle. The study aims to determine the impact of the number of microwaving-cooling cycles of amylose content in rice flour and mung bean flour, and also to determine the ratio of modified rice flour and modified green beans and the ratio of HPMC. The study was divided into 2 stages. In the first stage the flour was modified through a heating process using microwave with 765 W of power for 5 minutes and cooled at room temperature for 30 minutes and continued at 4°C for 24 hours, and the process was repeated with 1, 2, and 3 cycles. In the second stage laksa noodle made with a ratio of rice flour and mung bean flour which were modified before 100: 0, 80:20, 70:30, and 60:40, as well as adding the HPMC with concentrations of 0, 2, 4, and 6%. Based on the results of the study, the best modification cycle for rice flour is 3 cycles and for mung bean flour is 2 cycles, which were able to increase amylose content up to 27.31±3.48% and 56.81±3.07%. The best formulation of laksa noodle based on the lowest cooking loss (2.22±0.10%) owned by the formulation with a ratio of flour 60:40 and 2% HPMC addition.
Item Type: | Thesis (Bachelor) | ||||||||
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Uncontrolled Keywords: | amilosa; beras; cooking loss; kacang hijau; mi laksa; microwaving-cooling | ||||||||
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 2296 not found. | ||||||||
Date Deposited: | 20 Feb 2020 05:45 | ||||||||
Last Modified: | 20 Jul 2020 08:25 | ||||||||
URI: | http://repository.uph.edu/id/eprint/7561 |
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