FORMULASI TEPUNG UBI KAYU DAN PATI UBI KAYU (Manihot esculenta) TERHADAP KARAKTERISTIK MI BASAH

SANJAYA, REZA ADI and Pratama, Filli and Widowati, Tri Wardani (2010) FORMULASI TEPUNG UBI KAYU DAN PATI UBI KAYU (Manihot esculenta) TERHADAP KARAKTERISTIK MI BASAH. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini adalah untuk mempelajari karakteristik mi basah yang dihasilkan dari beberapa formulasi tepung ubi kayu dan pati ubi kayu (Manihot esculenta). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non factorial yang terdiri dari enam perlakuan (formulasi) dan masing-masing diulang sebanyak tiga kali. Formulasinya adalah tepung ubi kayu dan pati ubi kayu dengan ratio 10% : 90%, 20% : 80%, 30% : 70%, 40% : 60%, dan 50% : 50%. Parameter yang diamati adalah tekstur, warna (lightness, chroma, dan hue), kadar air, kadar abu, kadar protein, dan kadar serat kasar. Uji organoleptik menggunakan uji hedonic untuk (warna, aroma, rasa dan tekstur). Hasil penelitian menunjukkan bahwa formulasi berpengaruh nyata terhadap tekstur, lightness, chroma, hue, dan kadar air. Mi basah dengan formulasi A2 (20% pati ubi kayu dan 80% tepung ubi kayu) merupakan formulasi terbaik berdasarkan uji sensoris dengan nilai tekstur 188,27 gf, lightnes 69,17%, chroma 15%, hue 84,87°, kadar air 36,56%, kadar abu 1,33%, kadar protein 3,9% dan kadar serat kasar 5,82%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pengolahan Ubi Kayu, Mi Basah
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	09 Feb 2023 05:11
Last Modified:	09 Feb 2023 05:11
URI:	http://repository.unsri.ac.id/id/eprint/89367

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