PENGARUH VARIASI KONSENTRASI KALSIUM HIDROKSIDA DAN GLUKOMANAN PORANG TERHADAP KARAKTERISTIK FISIK DAN KIMIA MI SHIRATAKI KERING

PUTRI, GITHA NADIA and Yanuriati, Anny (2025) PENGARUH VARIASI KONSENTRASI KALSIUM HIDROKSIDA DAN GLUKOMANAN PORANG TERHADAP KARAKTERISTIK FISIK DAN KIMIA MI SHIRATAKI KERING. Undergraduate thesis, Sriwijaya University.

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Abstract

Glucomannan is the main component of porang, functioning as a water-soluble low calorie dietary fiber. Glucomannan can form a strong gel when interacting with alkalis such as calcium hydroxide. The utilization of glucomannan is widely applied in low calorie food products, such as dried shirataki noodles. This study aimed to determine the effect of glucomannan and calcium hydroxide concentrations on the physical and chemical characteristics of dried shirataki noodles. The research used a Factorial Completely Randomized Design (CRD) with two treatment factors: calcium hydroxide concentrations (0.1%, 0.2%, 0.3%) and porang glucomannan concentrations (1.5%, 2%, 3%), with three replications and further analysis using Duncan's Multiple Range Test (DMRT). The results showed that glucomannan concentrations significantly affected the increase in hardness, chewiness, gumminess, whiteness degree, rehydration capacity, cooking loss, and moisture content of dried shirataki noodles. Calcium hydroxide concentrations significantly influenced hardness, gumminess, whiteness, rehydration capacity, cooking loss, and moisture content. The interaction between glucomannan and calcium hydroxide concentrations significantly affected hardness and whiteness degree. The best dried shirataki noodle was on the 3% glucomannan and 0.3% calcium hydroxide combination with hardness 1.532 N, chewiness 5.699 N, gumminess 3.018 N, whiteness degree 61.86, rehydration capacity 73.63%, cooking loss 9.46%, and moisture content 9.51%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	glukomanan, kalsium hidroksida, mi shirataki kering
Subjects:	S Agriculture > S Agriculture (General) > S530-559 Agricultural education
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Githa Nadia Putri
Date Deposited:	23 Apr 2025 04:13
Last Modified:	23 Apr 2025 04:13
URI:	http://repository.unsri.ac.id/id/eprint/170551

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