PERLAKUAN TEPUNG JAMUR TIRAM (Pleurotus Ostreatus) DAN LAMA PENGERINGAN TERHADAP MUTU MIE KERING DARI TEPUNG MOCAF (Modified Cassava Flour)
ABSTRACT: Noodle is one of the
many popular food especially for the Indonesian people. Noodles made from wheat
flour which is still imported by Indonesia. It is required to replace wheat
flour. Alternative materials that can be used is mocaf. Mocaf has
characteristics like wheat flour. The weakness of Mocaf is the absence of
gluten and low protein content, therefore it needs to be added by source of
protein like white oyster mushrooms.This research aimed to determine the effect
of oyster mushroom flour and drying time on the quality of dried noodle from
Mocaf. This research used a Rancangan Acak Lengkap (RAL) consisting of two
factors, first is the addition of oyster mushrooms flour factor (5%, 10%, 15%,
20%) and second is drying time factor (20,40,60,80 minutes). Based on this
research the best treatment of organoleptic properties was addition of oyster
mushroom flour 5% and 20 minutes drying time, while in terms of chemistry at
the addition of oyster mushrooms flour 20 % and 80 minutes drying time.
Penulis: Budi Suarti, Misril
Fuadi, Eko Budiono
Kode Jurnal: jppertaniandd160829
