SIAHAAN, TAHI SANDY M. and Pratama, Filli and Syafutri, Merynda Indriyani (2010) SIFAT FISIK, KIMIA, DAN SENSORIS MI BASAH DENGAN PENAMBAHAN TEPUNG UBI KAYU (Manihot esculenta). Undergraduate thesis, Sriwijaya University.
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Abstract
Penelitian ini bertujuan untuk mempelajari sifat fisik, kimia, dan sensoris mi basah yang dihasilkan dengan penambahan tepung ubi kayu {Manihot esculenta). Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor perlakuan yaitu konsentrasi penambahan tepung ubi kayu. Masing-masing perlakuan diulang sebanyak tiga kali. Masing-masing perlakuan tersebut adalah penambahan tepung ubi kayu 0 % (Ao), 10% (Ai), 20% (A2), 30% (A3), 40% (A4), dan 50 % (A5). Parameter meliputi kadar air, kadar abu, kadar serat kasar, kadar protein, warna, elongasi mi, serta uji hedonik. Hasil penelitian menunjukkan bahwa mi basah memiliki kadar air (12,92 % - 17,12 %), kadar abu (1,47 % - 2,60 %), kadar serat kasar (0,06%), kadar protein (6,10 %), hue (86,77° - 88,30° YR), lightness (62,83 % - 68,17 %), chroma (13,80 % - 17,10 %), dan elongasi mi (9,00 % - 20,67 %). Penambahan tepung ubi kayu berpengaruh nyata terhadap nilai chroma dan persen perpanjangan (elongasi) pada mi basah. Mi basah dengan penambahan tepung ubi kayu dengan konsentrasi 20 % merupakan perlakuan terbaik dengan kadar air 14,17 %, kadar abu 2,05 %, kadar protein 6,10 %, kadar serat kasar 0,06 %, warna (untuk hue 87,13°YR, lightness 67,67 %, chroma 16,63 %), serta persen perpanjangan 13,67 %. Mi basah dengan penambahan tepung ubi kayu 20 % merupakan perlakuan yang paling disukai oleh panelis berdasarkan hasil uji hedonik.
Item Type: | Thesis (Undergraduate) |
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Uncontrolled Keywords: | Fisik, Kimia, Sensorik, Mie Basah, Tepung Ubi Kayu |
Subjects: | S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) |
Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
Depositing User: | Ichlasyah Aisyah |
Date Deposited: | 13 Mar 2025 06:34 |
Last Modified: | 13 Mar 2025 06:34 |
URI: | http://repository.unsri.ac.id/id/eprint/168619 |
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