KAJIAN SIFAT FISIK MIE BASAH DENGAN PENAMBAHAN RUMPUT LAUT
ABSTRACT: The objective of
this research was to study the physical properties of wet noodles with addition
of sea weed such as: water content,
water absorption, expand ability, strength of noodles,
as well as color. This
research was conducted at 6
different compositions as treatment with 3 replications for each
treatment. Wet noodles was made as many
as 6 treatments using 1kg of flour pertreatment, with100% of of wheat flour
(control) and five other treatments is by adding sea weed with a ratio of 15%,
20%, 25%, 30% and 35% by weight of wheat flour.
The results show that the wet noodle produced has a moisture content
ranging from 35,18% to 35,75% for dry and wet noodle 52,10% to 52,85% for wet noodles cooked,
power development wet noodle sranged between 25,71% to33,06%, water
absorption 55,80% to 60,36%, breaking noodle power ranging from 5 N to 5,67 N
and wet noodle color significantly in each treatment.
Penulis: Aisya Billina,
Sri Waluyo dan
Diding Suhandy
Kode Jurnal: jppertaniandd150128
