MI KERING WALUH (Cucurbita moschata) DENGAN ANTIOKSIDAN DAN PEWARNA ALAMI

Abstract

<p>Noodle is kind of most popular food. Dry noodle is raw noodle that dry till 8 - 10 % moisture contents. It’s raw material is wealth flour that imported. So that it is necessary to reduce wealth flour consumption in dry noodle production. It can substitute by yellow pumpkin. Yellow pumpkin is local plant that a lot. Angkak is fermented rice by Monascus sp that contain antosianin (red color agent) can use as natural colorant. So that, its need study to define exactly the percentage of wealth flour, yellow pumpkin and angkak flour in dry noodle production that accept by consumer. It is also to know the effect of yellow pumpkin and angkak addition on antioxidant activity and nutrient content (moisture, ash and protein content), also the effect on sensory character (color, aroma, elasticity, taste and overall). This study use factorial completely random design with two factors, first factor is the yellow pumpkin substitute (0%, 20 %, 30% and 40%) on wealth flour and second factor is the angkak flour addition (0%,1%,2%and 3%). The result of this study shown the most prefer yellow pumpkin percentage use by the panelist is dry noodle with 20 % substitute treat combine without angkak flour addition. As bigger as yellow pumpkin substitute will increase the moisture and ash content, then protein content and antioxidant activity insignificantly decrease. As bigger as angkak flour addition will increase the ash, protein content and antioxidant activity, then moisture content decrease. The dry noodle’s aroma and taste was unaffected by the yellow pumpkin substitute and angkak addition. As bigger as angkak flour addition, will decrease the elasticity score by the panelist. Overall parameter, was almost unaffected by the yellow pumpkin substitute and angkak addition. The highest score is dry noodle with 20 % yellow pumpkin substitute treat without angkak flour addition.</p>

The effect of cassava and corn flour utilization on the physicochemical characteristics of cassava leaves snack

“…Beside the initial moisture content of raw materials, water holding capacity of the flour was also could be affected the moisture content of the final product [8]. In this study, we presumed that the water-holding capacity of corn flour were relatively higher than cassava flour.…”

Tepung Ikan Petek (Leiognathus equulus) sebagai Aditif Protein pada Mi Kering Labu Kuning (Cucurbita moschata D.)

“…Penelitian sebelumnya telah menemukan bahwa kadar protein mi kering yang dibuat dari tepung terigu adalah 8,25% (wet basis/wb) dan mi kering dari 10-30% tepung C. moschata adalah 7,83-7,81% wb (Aukkanit & Sirichokworrakit, 2017). Penelitian lainnya juga menunjukkan penurunan kadar protein pada adisi tepung C. moschata sebesar 20-40% dalam mi kering; yaitu dari 13,36% menjadi 10,77-11,97% wb (Anam & Handajani, 2010). C. moschata diketahui hanya memiliki kadar protein sebesar 4,28% (Gumolung, 2019).…”

Pengaruh Penggunaan Pewarna Alami, Waktu Pengukusan Dan Suhu Terhadap Pembuatan Snack Mie Kering Rainbow

“…S (suhu) dan W (Waktu pengukusan) Warna Warna menjadi salah satu parameter yang sangat menentukan kesukaan konsumen terhadap suatu produk. Warna yang menarik bisa menimbulkan rasa suka terlebih dahulu sebelum konsumen tersebut mengkonsumsi makanan tersebut (Anam dan Handajani, 2010).…”

“…Di dalam industri pangan pengujian terhadap bau dianggap penting karena dengan cepat dapat memberikan hasil penilaian terhadap produk tentang diterima atau tidaknya produk tersebut. Produk yang memiliki aroma kurang menarik, bisa mengurangi penilaian dan juga minat dari konsumen untuk mengkonsumsinya (Anam dan Handajani, 2010).…”