| NIM | A1M010056 |
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| Namamhs | LUTFI RAHMADANI SUBIYANTI |
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| Judul Artikel | PENGARUH PENAMBAHAN GARAM ALKALI DAN PATI TERHADAP SIFAT FISIK DAN KIMIA MIE JAGUNG |
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| Abstrak (Bhs. Indonesia) | Mie jagung merupakan produk pangan yang dibuat dari adonan tepung jagung sebagai bahan utama atau tanpa penambahan bahan tambahan lainnya.Penambahan pati berfungsi sebagai bahan pengikat dan pembentuk struktur mie, sedangkan penambahan garam alkali berfungsi dalam pembentukan gluten, menghaluskan tekstur adonan, dan meningkatkan elastisitas dan ekstensibilitas adonan. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung jagung terbaik terhadap sifat fisik dan kimia mie jagung, mengetahui pengaruh penambahan pati dan garam alkali terhadap sifat fisik dan kimia mie jagung dan mengetahui pengaruh kombinasi terbaik antara proporsi tepung, jenis pati dan jenis garam alkali terhadap kualitas sifat fisik dan kimia mie jagung. Penelitian ini menggunakan Rancangan Acak Kelompok (Completely Randomized Block Design) dengan tiga faktor yaitu: proporsi tepung jagung, tepung terigu, dan pati (J) yang terdiri dari 40:45:15 (J1); 50:35:15 (J2); 60:25:15 (J3); jenis pati (P) yaitu maizena (P1); tapioka (P2); sagu (P3); jenis garam alkali yaitu air Q (G1); soda ash (G2), sehingga diperoleh 18 unit perlakuan yang diulang 2 kali. Variabel yang dikaji adalah variabel kimia (kadar air, kadar abu, protein total, kadar lemak), variabel fisik (daya pengembangan), dan variabel sensori (kesukaan) untuk mie jagung. Hasil penelitian menunjukkan bahwaproporsi tepung jagung mempengaruhi kadar protein total dan daya pengembangan mie jagung, penambahan pati pada pembuatan mie jagung mempengaruhi kadar abu dan kadar protein total mie jagung. penambahan garam alkali jenis soda ashmenghasilkan kadar abu lebih tinggi daripada garam alkali jenis air Q, dan perlakuan terbaik yaitu mie tepung jagung dengan kombinasi perlakuan J1P2G1 dengan perlakuan proporsi tepung jagung, tepung terigu, dan pati 40:45:15 dengan penambahan pati jenis tapioka dan garam alkali jenis air Q menghasilkan kadar protein total 9,37% bk, lemak 1,9% bk, air 7,795% bb, abu 1,555% bk, daya pengembangan 7,325%, dan skor kesukaan 2,4 (agak disukai). |
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| Abtrak (Bhs. Inggris) | Corn noodle is a food product made from corn flour as the main ingredients or without any additional additive. Intercalation of starch has function as the binder and structure forming of noodle, while alkali salt is to gluten formed, refine dough structure, and increase the elasticity and extensibility of dough. The purpose of this research is to know the best proportion of corn flour towards physical and chemical characteristics of corn noodle, to know the effect of addition of starch and alkali salt towards physical and chemical characteristic of corn noodle and to know the effect of the best combination within flour proportion, starch type and alkali salt type towards physical and chemical characteristics of corn noodle.This research used Completely Randomized Block Design with three factors; proportion of corn flour, wheat flour and starch (J) which consist of 40:45:15 (J1); 50:35:15 (J2); 60:25:15 (J3); starch type (P) which are maizena (P1); tapioca (P2); sago (P3), and type of alkali salt which are water Q (G1); ash soda (G2); therefore obtained 18 units treatment with duplication, resulted 36 unit experiment. The studied variables are chemical variable (water content, ash content, total protein, fat content), physical variable (expansion), and sensory variable (hedonic) for corn noodle. The result of the research showed that proportion of corn flour affect to total protein content and expansion of corn noodle,addition of starch in processing of making corn noodle affect to ash content and total protein content in corn noodle. Addition of alkali salt type ash soda produce the higher number of ash content than the alkali salt type water Q and the best treatment is the corn noodle with the combination treatment of J1P2G1 with the proportion of corn flour, wheat flour and starch is 40:45:15, the addition of tapioca starch and water Q that resulted 9,37% dbin total protein, 1,9% db in fat content, 7,795% wbin water content, 1,555% db in ash content, 7,325% in expansion, and hedonic in score is 2,4 (mid-like). |
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| Kata kunci | mie jagung, tepung jagung, jenis pati, jenis garam alkali |
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| Pembimbing 1 | Dr. Nur Aini, S.TP., M.P. |
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| Pembimbing 2 | Dra. Erminawati, M.Sc., PhD. |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 19 |
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| Tgl. Entri | 2014-06-02 21:59:19.684783 |
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