Penggunaan Pati Sagu Termodifikasi Dengan Heat Moisture Treatment Sebagai Bahan Substitusi Untuk Pembuatan Mi Kering

Mandei, Judith Henny

doi:10.33749/jpti.v8i1.1321

Cited by 9 publications

(13 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Proses ketika ditambahkan pada produk pangan (Setiarto et al, 2015). Beberapa penelitian terkait substitusi terigu dengan pati modifikasi fisik dalam pembuatan mi basah telah dilakukan antara lain substitusi pati kimpul modifikasi pada mi instan (Putra et al, 2019), substitusi pati sagu modifikasi pada mi kering (Mandei, 2016), penggunaan pati jagung termodifikasi pada mi jagung daya serap air (Setyani et al, 2017), dan cooking loss (Setyani et al, 2017).…”

Section: Pendahuluanunclassified

Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah

Sekarjati¹,

Puspawati²,

Wiadnyani³

2023

itepa

View full text Add to dashboard Cite

This study aimed to determine the ratio effect of wheat flour and autoclaving-cooling modified arrowroot starch on the characteristics of wet noodle and to obtain the correct comparison of wheat flour and autoclaving-cooling modified arrowroot starch to produce wet noodle with the best characteristics. The research method used a Randomized Block Design with comparison treatment of wheat flour and autoclaving-cooling modified arrowroot starch consisted in 6 levels (100:0, 90:10, 80:20, 70:30, 60:40, 50:50). The treatment was repeated 2 times to obtain 12 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan’s Multiple Range Test. The result showed that the comparison of wheat flour and autoclaving-cooling modified arrowroot starch has a significant effect (P<0.05) on moisture content, ash content, protein content, elasticity, water absorption, and cooking loss. The best treatment was the 70:30 comparison of wheat flour and autoclaving-cooling modified arrowroot starch with the characteristics 34.59% of moisture content, 0.33% of ash content, 6.12% of protein content, 13,00% of elasticity, 425,26% of water absorption, 11,47% of elasticity, also sensory evaluation color was liked, aroma was liked, texture was chewy and liked, taste was liked, and overall acceptance was liked.

show abstract

Section: Pendahuluanunclassified

Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah

Sekarjati¹,

Puspawati²,

Wiadnyani³

2023

itepa

View full text Add to dashboard Cite

show abstract

“…Tepung umbi kimpul dan tepung ubi kayu dilakukan metode modifikasi tepung untuk meningkatkan nutrisi terutama pada kandungan serat pangan dan pati resisten (Mandei, 2016)…”

Section: Abstrakunclassified

Characteristics of Modified Kimpul (Xanthosoma Sagittifolium) and Mocaf Flour Bread With Potato (Solanum Tuberosum L) Sourdough Starter

Kumalasari,

Putri,

Sulistiawati

et al. 2023

ATJ

View full text Add to dashboard Cite

The fiber content in flour can be increased using a physical modification method (Autoclaving-cooling). Processed food products are favored by the public to apply it to bread with the use of natural yeast (sourdough) derived from potatoes because it is high in carbohydrates and low in calories. The purpose of this study was to determine characteristics of modified kimpul (Xanthosoma sagittifolium) and mocaf flour bread with potato (Solanum tuberosum L) sourdough starter. This study was conducted using a completely randomized design (CRD) with one factor, namely the ratio of wheat flour: modified kimpul tuber: mocaf of F0 (100%T:0%K:0%M) (control); F1 (20%T:50%K:30%M); F2 (20%T:40%K:40%M); and F3 (20%T:30%K:50%M) using potato sourdough starter. Parameters analyzed were total sugar, texture (chewiness), and organoleptic test (taste, aftertaste, color, aroma, texture, and overall preference). Data collection was carried out by 25 untrained panelists. Statistical analysis of data used the One Way Analysis Of Variance (ANOVA) test with a significance level of 5%, followed by Duncan's test and percentage descriptive analysis. The results of the analysis of the total sugar test and texture (chewiness) on bread showed a significant difference and sample F1 (20%T: 50%K: 30%M) decreased the total sugar content. The results of organoleptic test showed a significant difference and the acceptability of each parameter of taste, aftertaste, color, texture, and overall preference was 70,5% according to the criteria for liking, but the aroma parameter did not show a significant difference.

show abstract

“…Sajilata et al (2006) karakteristik sensori ketika ditambahkan pada produk pangan (Setiarto et al, 2015). Beberapa penelitian terkait substitusi terigu dengan pati modifikasi fisik dalam pembuatan mi basah telah dilakukan antara lain substitusi pati kimpul modifikasi pada mi instan (Putra et al, 2019), substitusi pati sagu modifikasi pada mi kering (Mandei, 2016), penggunaan pati jagung termodifikasi pada mi jagung (Rasyid dan Zainuddin, 2018), pati bonggol pisang kepok modifikasi pada mi kering (Ahmad et al, 2019).…”

Section: Pendahuluanunclassified

Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah

Sekarjati

Puspawati

Wiadnyani

2022

itepa

View full text Add to dashboard Cite

This study aimed to determine the ratio effect of wheat flour and autoclaving-cooling modified arrowroot starch on the characteristics of wet noodle and to obtain the correct comparison of wheat flour and autoclaving-cooling modified arrowroot starch to produce wet noodle with the best characteristics. The research method used a Randomized Block Design with comparison treatment of wheat flour and autoclaving-cooling modified arrowroot starch consisted in 6 levels (100:0, 90:10, 80:20, 70:30, 60:40, 50:50). The treatment was repeated 2 times to obtain 12 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan’s Multiple Range Test. The result showed that the comparison of wheat flour and autoclaving- cooling modified arrowroot starch has a significant effect (P<0.05) on moisture content, ash content, protein content, elasticity, water absorption, and cooking loss. The best treatment was the 70:30 comparison of wheat flour and autoclaving-cooling modified arrowroot starch with the characteristics 34.59% of moisture content, 0.33% of ash content, 6.12% of protein content, 13,00% of elasticity, 425,26% of water absorption, 11,47% of elasticity, also sensory evaluation color was liked, aroma was liked, texture was chewy and liked, taste was liked, and overall acceptance was liked.

show abstract

Penggunaan Pati Sagu Termodifikasi Dengan Heat Moisture Treatment Sebagai Bahan Substitusi Untuk Pembuatan Mi Kering

Cited by 9 publications

References 0 publications

Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah

Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah

Characteristics of Modified Kimpul (Xanthosoma Sagittifolium) and Mocaf Flour Bread With Potato (Solanum Tuberosum L) Sourdough Starter

Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah

Contact Info

Product

Resources

About