KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK MIE KERING DENGAN FORMULASI TEPUNG TERIGU DAN TEPUNG LOTUS (Nelumbo Nucifera)

RAHMANSYAH, AGUNG and Ridhowati, Sherly (2025) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK MIE KERING DENGAN FORMULASI TEPUNG TERIGU DAN TEPUNG LOTUS (Nelumbo Nucifera). Undergraduate thesis, Sriwijaya Univeristy.

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Abstract

Lotus seeds (Nelumbo nucifera) can be made into flour because they contain high levels of carbohydrates, in general, making noodle snacks will use wheat flour, wheat flour tends to be only rich in carbohydrates, in contrast to lotus seed flour which has a more complex content. So lotus seed flour can be a substitute material in making dry noodle snacks. This study aimed to determine the effect of lotus seed flour formulation on the physicochemical and sensory characteristics of dried noodle snacks. This research was conducted with a completely randomized design (CRD) using 4 treatment levels, namely noodle snacks made with lotus seed and wheat flour formulations of 0%: 100% (A0); 30%: 70% (A1); 50%: 50% (A2); and 70%: 30% (A3). This study tested the chemical characteristics (moisture content, ash content, protein content, fat content and carbohydrate content) as well as oil absorption, dietary fiber, texture (hardness and fracture), and 4-scale hedonic test (color, aroma, texture, and taste). The results showed that the formulation of wheat flour and lotus seed flour had a significant effect on ash content, protein content, fat content, carbohydrate content, oil absorption, dietary fiber, hardness, and fracture, but did not have a significant effect on water content. The best formulation based on physicochemical and sensory was treatment A1 (30% lotus seed flour: 70% wheat flour) with 3.48% moisture content, 2.68% ash content, 11.41% protein content and with a hedonic score of 4.32 color; 3.76 aroma; 3.92 texture; and 4.00 taste.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	dry noodle snacks, formulation, flour, lotus seed
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Agung Rahmansyah
Date Deposited:	08 May 2025 03:51
Last Modified:	08 May 2025 03:51
URI:	http://repository.unsri.ac.id/id/eprint/171727

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