Kajian Konsentrasi Tepung Kimpul pada Pembuatan Mie Basah

Puspitasari, Diana Kajian Konsentrasi Tepung Kimpul pada Pembuatan Mie Basah. Jurnal REKA Agroindustri. (Unpublished)

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Abstract

Kimpul ( xanthosoma sagitifolium ) is one type of taro. The utilization of kimpul is still very limited on chips, and there was no processed further of kimpul flour into a product that is ready to be consumed. Noodle is a food product processed from wheat flour is very popular among many people because it is easy and fast in the serving as well as glut so it is often used as a food substitute for rice. To anticipate and reduce dependence on wheat, the making of noodles can be replaced with crops such as taro. This research aims to increase the potential of kimpul as material substitution wheat flour in making wet noodles. And also increase in potential kimpul through the utilization of being food products that have value added. This study used a Randomized Design methods Group (RAK) consisting of 1 factor with 3 Deuteronomy. Factor treatment is concentration kimpul flour ( K ), by combination treatment as follows: K1 : 10 % kimpul flour, K2 : 20 % kimpul flour, K3 : 30 % kimpul flour. Research results indicate that the addition of kimpul flour to making wet noodles had significant effect on levels of a protein, flavor, color, elasticity and aroma. The optimal results was the treatment of wet noodle from kimpul flour 10 % (K1) with protein 5,81%, score of taste parameter is 3 with 66,7% (neutral), score of color is 4 (like) with 45 %, score of elasticity is 4 (like) with 61 %, score of aroma is 3 (neutral) with 43 %. Keywords: kimpul, wet noodle

Item Type:	Other
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User:	Sulimin BP3
Date Deposited:	13 Dec 2023 02:02
Last Modified:	13 Dec 2023 02:02
URI:	http://erepository.uwks.ac.id/id/eprint/16755

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