SIFAT FISIK, KIMIA, DAN SENSORIS MI BASAH DENGAN PENAMBAHAN TEPUNG UBI KAYU (Manihot esculenta)

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)
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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