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Dewan pembina :
Feri Kusnandar, Dr
(Ketua Departemen Ilmu dan
Teknologi Pangan)
Adhi Siswaja Lukman, Ir
(Ketua GAPMMI)

Dewan Redaksi :
Ketua :
Nuri Andarwulan, Prof. Dr
Anggota :
Hanifah Nuryani Lioe, Dr
Lilis Nuraida, Prof. Dr
Maggy T. Suhartono, Prof. Dr
Purwiyatno Hariyadi, Prof. Dr
Yunawati Gandasasmita, Ir. MAppSc

Redaksi Pelaksana :
Dede R. Adawiyah, Dr
Didah Nur Faridah, Dr
Nurheni Sri Palupi, Dr
Nur Wulandari, Dr
Puspo Edi Giriwono, Dr
Siti Nurjanah, Dr
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Karakteristik Fisikokimia dan Sensori Mi dengan Substitusi Tepung Kentang(Physicochemical and Sensory Characteristics of Noodle with Potato Flour Substitution)

Volume 3(1) : , April 2014
Penulis : Ria Noviar Triana1, Nuri Andarwulan1,2, Dede R Adawiyah1,2, Denny Agustin1, Rini Kesenja2, Desty Gitapratiwi1
Institusi :

1South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Masyarakat, Institut Pertanian Bogor 2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 


Kategori : Hasil Penelitian
Kelompok : Teknologi proses
Bahasa : Indonesia

Abstract

Noodles are made from wheat flour, starch, water salt and other ingredients that improve the texture and flavor of noodles. The objectives of this research were: (1) characterize of dough made using potato flour, (2) characterization physicochemical and sensory characteristics of noodles as affected by potato flour as substituent of wheat flour. The use of potato flour is expected to improve quality of noodles produced either from sensory properties as well as its functional properties. Process for making noodle with potato flour substituted includes mixing (10 minute), resting (5 minute), sheeting (9-13 time), slitting, cutting, steaming (10 minute, 100 °C) and drying (90 minute, 70 °C, dried noodles) or frying (1-1.5 minute, 160 °C, fried noodles). Good noodle dough can be produced relatively easy if level of substitution by potato flour were not more than 10% (fine flour), 25% (granule), 15% (ground standard flakes), and 5% (standard flakes). Wet noodles subtituted by potato flour had smooth of mouthfeel, addition of potato flour in dried noodles can improve attribute sweet potato aroma, more easy dehydrated and a lower moisture content, while fried noodles subtituted by potato flour produce quite strong attribute sweet potato aroma, improve the taste and lower moisture content. 



Aplikasi praktis

Memberikan informasi penggunaan tepung kentang sebagai ingredien mi yang dapat digunakan pada skala industri. Hasil penelitian ini terbukti dapat memperbaiki kualitas sensori dan sifat fungsional mi yaitu meningkatkan aroma ubi jalar, mouthfeel yang lembut, rasa asin dan manis, menu- runkan kadar air dan mempercepat waktu rehidrasi. Formulasi mi instan yang dapat digunakan adalah mi dengan substitusi tepung kentang fine flour 5%. Karakteristik mi substitusi tepung kentang adalah berwarna putih, beraroma ubi jalar, bertekstur lembut, kadar air rendah dan mudah direhidrasi. 


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