MODIFIKASI TAPIOKA DENGAN METODE ULTRASONIK SEBAGAI BAHAN BAKU PEMBUATAN MI TANPA TEPUNG TERIGU

ROSALINDA, CLARA and Pratama, Filli and Widowati, Tri Wardani (2020) MODIFIKASI TAPIOKA DENGAN METODE ULTRASONIK SEBAGAI BAHAN BAKU PEMBUATAN MI TANPA TEPUNG TERIGU. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the effect of frequency and incubation period of ultrasonic on the characteristics of ultrasonic-modified tapioca noodles. The experiment was designed as a Factorial Completely Randomized Design with two treatment factors and each treatment was repeated three times . The first factor was frequency (20 kHz and 40 kHz) and the second factor was incubation period (40, 45 and 50 minutes). The observed parameters on noodle were color, texture, water absorption, cooking loss, water content and organoleptic test, while parameter on modified tapioca were water solubility index and swelling power. The results showed that the frequency, incubation period and interaction between two factors significantly affected the texture, water absorption and cooking loss of noodle; the frequency and incubation time significantly affected the swelling power and water solubility index of modified tapioca, while the frequency significantly affected water content of noodle. Hedonic test showed that the most preferred noodle was made of A1B2 treatment (20 kHz, 45 minutes) with hedonic score of 1.76 (flavor); 2.12 (texture); 2.08 (over all appearance) with characteristics of noodle for lightness (72.70%), redness (6.43), yellowness (8.73), texture (73.23 gf), water absorption (29.36%), cooking loss (43.15%) and water content (69.1%).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	frekuensi, mi, tapioka, waktu kontak
Subjects:	T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 5954 not found.
Date Deposited:	09 Jun 2020 04:45
Last Modified:	09 Jun 2020 04:45
URI:	http://repository.unsri.ac.id/id/eprint/29903

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