PENGGUNAAN TEPUNG GEMBOLO (Dioscorea bulbifera L.) SEBAGAI BAHAN PENSUBSTITUSI TERIGU PADA PEMBUATAN MIE KERING
Abstract: Gembolo is plant
tubers that potentially applied in food as the tubers has a high content of
glucomannan which can improve the texture of food products. Gembolo flour can
be used as substitution for wheat flour in the manufacture of dried noodles.
Blanching improved the brightness of gembolo flour. This study aimed to
determine the substitution and blanching treatment which produced dried noodles
with the best physical, chemical, and organoleptic characteristics. Parameters
that analyzed in this research were color, rehydration, expand ability, cooking
loss, elasticity, moisture content, ash content, fat content, protein content,
carbohydrate content, and organoleptics. The best treatment based on
effectivity test was A1B1 (10% substitution concentration of gembolo without
blanching flour) with the following characteristics: L (Lightness) 55,40,
rehydration 140,47%, expand ability 127,64%, elasticity 25%, cooking loss 6,
00%, moisture content 9,53%, ash content 1,50%, fat content 1,54%, protein
content 14,46%, carbohydrate content 73,24%, scores for preference color 3,16,
texture 3,16, taste 3,64 and overall preference 3,20.
Penulis: Herlina Herlina, Sih
Yuwanti, Intan Nurlaili
Kode Jurnal: jppertaniandd150778