SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH
ABSTRACT: The purpose of this
research was to find the best formulation of corn tempe flour and wheat flour
to produce chemically, physicochemically and organoleptically acceptable sweet
noodle. The formulation consisted of 4 levels ratio of 100% corn tempe flour
and wheat flour L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60) w/w with 6
replications. The experiment was arranged in Complete Randomized Block Design
(CRBD). Data were analyzed by using analysis of variance, further were tested
by using the Least Significant Difference (LSD) test in 5% level of
significance. The result showed that the best formula was L3 treatment (30%
corn tempe flour and 70% wheat flour). The
characteristic of this noodle were
23.31% moisture content, 1.55% ash, 8.50% fat,
9.11% protein, 57,2% carbohydrate, 9.85% cooking loss, and 13.50 %water
absorption. The wet noodle score sensory of texture was 2,88 (rather chewy),
taste’s and aroma score was 3.05 (typical corn), and the overall of acceptance
was 2.93 (like).
Keywords:
chemical-physicochemical and organoleptic characteristics, corn tempe
flour, wet noodle,wheat
Penulis: Sri Setyani, Sussi
Astuti, Florentina
Kode Jurnal: jppertaniandd170741
