SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle]
The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet noodle. The formulation consisted of 4 levels ratio of 100% corn tempe flour and wheat flour L1 (10:90), L2 (20:80), L3 (30...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2017-03-01
|
| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1373 |
| _version_ | 1818179164402876416 |
|---|---|
| author | Sri Setyani Sussi Astuti Florentina Florentina |
| author_facet | Sri Setyani Sussi Astuti Florentina Florentina |
| author_sort | Sri Setyani |
| collection | DOAJ |
| description | The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet noodle. The formulation consisted of 4 levels ratio of 100% corn tempe flour and wheat flour L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60) w/w with 6 replications. The experiment was arranged in Complete Randomized Block Design (CRBD). Data were analyzed by using analysis of variance, further were tested by using the Least Significant Difference (LSD) test in 5% level of significance. The result showed that the best formula was L3 treatment (30% corn tempe flour and 70% wheat flour). The characteristic of this noodle were 23.31% moisture content, 1.55% ash, 8.50% fat, 9.11% protein, 57,2% carbohydrate, 9.85% cooking loss, and 13.50 %water absorption. The wet noodle score sensory of texture was 2,88 (rather chewy), taste’s and aroma score was 3.05 (typical corn), and the overall of acceptance was 2.93 (like).Keywords: chemical-physicochemical and organoleptic characteristics, corn tempe flour, wet noodle,wheat. |
| first_indexed | 2024-12-11T20:59:31Z |
| format | Article |
| id | doaj.art-6b7aa6d73d8e45799fc6d862b0c694f3 |
| institution | Directory Open Access Journal |
| issn | 1410-3044 2302-4399 |
| language | English |
| last_indexed | 2024-12-11T20:59:31Z |
| publishDate | 2017-03-01 |
| publisher | Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung |
| record_format | Article |
| series | Jurnal Teknologi & Industri Hasil Pertanian |
| spelling | doaj.art-6b7aa6d73d8e45799fc6d862b0c694f32022-12-22T00:51:01ZengTeknologi Hasil Pertanian, Fakultas Pertanian, Universitas LampungJurnal Teknologi & Industri Hasil Pertanian1410-30442302-43992017-03-012211275SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle]Sri SetyaniSussi AstutiFlorentina FlorentinaThe purpose of this research was to find the best formulation of corn tempe flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet noodle. The formulation consisted of 4 levels ratio of 100% corn tempe flour and wheat flour L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60) w/w with 6 replications. The experiment was arranged in Complete Randomized Block Design (CRBD). Data were analyzed by using analysis of variance, further were tested by using the Least Significant Difference (LSD) test in 5% level of significance. The result showed that the best formula was L3 treatment (30% corn tempe flour and 70% wheat flour). The characteristic of this noodle were 23.31% moisture content, 1.55% ash, 8.50% fat, 9.11% protein, 57,2% carbohydrate, 9.85% cooking loss, and 13.50 %water absorption. The wet noodle score sensory of texture was 2,88 (rather chewy), taste’s and aroma score was 3.05 (typical corn), and the overall of acceptance was 2.93 (like).Keywords: chemical-physicochemical and organoleptic characteristics, corn tempe flour, wet noodle,wheat.http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1373 |
| spellingShingle | Sri Setyani Sussi Astuti Florentina Florentina SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] Jurnal Teknologi & Industri Hasil Pertanian |
| title | SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] |
| title_full | SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] |
| title_fullStr | SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] |
| title_full_unstemmed | SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] |
| title_short | SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] |
| title_sort | substitusi tepung tempe jagung pada pembuatan mie basah substitution of corn tempe flour on wet noodle |
| url | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1373 |
| work_keys_str_mv | AT srisetyani substitusitepungtempejagungpadapembuatanmiebasahsubstitutionofcorntempeflouronwetnoodle AT sussiastuti substitusitepungtempejagungpadapembuatanmiebasahsubstitutionofcorntempeflouronwetnoodle AT florentinaflorentina substitusitepungtempejagungpadapembuatanmiebasahsubstitutionofcorntempeflouronwetnoodle |