Pembuatan Mi Instan Berbahan Tepung Jagung Lokal Riau Dan Tapioka
Abstract: The purpose of this
research was to obtain the best rasio of Riau local corn flour and tapioca
which meet the Indonesian Quality Standard of instant noodle (SNI
01-3551-2000). Research was carried out experimentally using a Completel Randomized
Design (CRD) with 5 treatments and 3 replications in order to obtain 15
experimental units. Treatments of this research were JT0 (100% corn flour) as control
treatment, JT1 (75% corn flour : 25% tapioca), JT2 (65% corn flour : 35% tapioca),
JT3 (55% corn flour : 45% tapioca) and JT4 (45% corn flour : 55% tapioca). Data
obtained were statistically analyzed using Analysis of Variance (ANOVA). If the
calculated F is greater than or equal to F table then continued with DNMRT test
at 5% level. The result show that addition of tapioca significantly affected
the intacness of noodle, moisture content after frying, total acid value, and
rehydration time, but did not significantly influence the moisture content
after drying and protein content. The best treatment was JT4 with an intacness
of 96,96%; moisture content after drying of 7,71%; moisture content after
frying of 2,03%; protein content of 2,83%; total acid value of 0,22 and rehydration
time of 5,41 minutes.
Penulis: Rifka Fitri Isnaini,
Usman Pato, Yusmarini
Kode Jurnal: jppertaniandd140707
