Tugas Akhir

Sifat organoleptik mi basah substitusi tepung labu kuning dalam jumlah yang berbeda / Dian Putri Mandjasari

Abstrak
Keywords pumpkin flour noodles moist organoleptic properties. Wet noodles are noodles made from high protein flour with the addition of other materials such as soda ash egg water salt tapioca flour and cooking oil. Pumpkin flour is flour made from yellow squash with the process of drying using a dryer. In this research there is preliminary research and primary research. Preliminary study aims to determine the process of making flour pumpkin and pumpkin determine the amount of flour to be used in this study. Main research quality test hedonic and hedonic test on wet noodle pumpkin flour substitution in different amounts This study is an experiment in the manufacture of wet noodles pumpkin flour substitution with a different namely 30% 40% and50%. The purpose of this study was to determine the organoleptic properties of wet noodles pumpkin flour substitution include flavor color and texture quality test Based on hedonic and hedonic test.Data obtained from the charging assessment undertaken by the format somewhat trained panelists as many as 20 people with three times repetition. Data will be analyzed using analysis of variance and Duncan s Multiple Range Test (DMRT). The results showed that the organoleptic quality of flavor color and texture there is a very real difference. Hedonic quality test results of wet noodles substituting pumpkin flour showed that the less the use of pumpkin flour in the manufacture of wet noodles it will result in a sense which tends to be less sharp the color yellow and chewy texture. Wet noodle with a substitution of 30% produces less sharp taste pumpkin yellow color wet noodles wet noodles and chewy texture that match the expected criteria. As for the results of hedonic test substitution wet noodles pumpkin flour showed less and less use of pumpkin flour in the manufacture of wet noodles then the panelists liked the flavor color and texture of wet noodles. Wet noodle pumpkin flour substitution of 30% is a wet noodle that produces a sense of pumpkin (less sharp) color (yellow) and texture (chewy) which are usually preferred by the panelists. Conclusion The results obtained showed that the less the use of pumpkin flour the pumpkin flavor in wet noodle will be more or less sharp the color will be yellow wet noodles and chewy texture of wet noodles. Advice of people who will make a wet noodle pumpkin flour substitution is suggested to use a pumpkin flour substitution of 30%. Suggestion for further research is how to extend the shelf life wet noodle.

Informasi Detail

DDC

Rp 641.822 MAN s

Prodi

Universitas Negeri Malang. Program Studi D3 Tata Boga, 2010.

Deskripsi Fisik

viii, 68 lembar : il., tab. ; 30 cm.

Bahasa

Indonesia

No Reg

00246/KI/11

Edisi

Tugas Akhir (Diploma)--Universitas Negeri Malang, 2010

Subjek

1. MI BASAH - ORGANOLEPTIK, SIFAT

Pembimbing

1. TETI SETIAWATI ; 2. UMMI ROHAJATIEN

Lampiran Berkas