Pemanfaatan Tepung Kulit Singkong Dalam Pembuatan Mi Sagu Instan
Abstract: The research aim was
to find the best formulation for making instant noodle from cassava peel flour
and sago starch. This study was conducted using Complete Random Design with
three repetitions and six treatments. The treatments for manufacturing instant
noodles were SK0 (sago starch 100%), SK1 (sago starch 95% and cassava peel flour 5%), SK2 (sago starch
90% and cassava peel flour 10%), SK3 (sago starch 85% and cassava peel flour
15%), SK4 (sago starch 80% and cassava peel flour 20%), and SK5 (sago starch
75% and cassava peel flour 25%). Parameters observed were the moisture content
before and after frying, protein content, acid value, intactness and
rehydration time. The results show that addition of cassava feel flour
significantly affected the moisture content before and after flying, protein
content, acid value and intactness, but did not significantly influence the
rehydration time of instant noodle. The best treatment was SK5 (sago starch 75%
and 25% cassava peel flour) with moisture content before and after frying 9.12
% and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness
94.93% and rehydration time 4.23
minutes.
Penulis: Ucok Wandi Siagian,
Usman Pato, Vonny Setiaries Johan
Kode Jurnal: jppertaniandd140702