Putri, Ni Made Cika Lestari (2023) PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG KOMPOSIT MOCAF DAN LABU KUNING TERHADAP KARAKTERISTIK MIE KERING. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2023.
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Abstract
EFFECT OF WHEAT SUBSTITUTION WITH COMPOSITE FLOUR MOCAF AND YELLOW PUMPKIN ON CHARACTERISTICS OF DRY NOODLES Dried pumpkin noodles are a type of food processed as a substitute for wheat flour with mocaf and pumpkin flour which is obtained by going through a drying process, one of the methods used is oven baking. This study aims to determine the effect of substitution of wheat flour with composite flour mocaf and pumpkin on the characteristics of dry noodles. This type of research is an experimental method using a Randomized Block Design (RBD) with 5 types of treatment, namely P1 (90% wheat and 10% composite flour), P2 (80% wheat and 20% composite flour), P3 (70% wheat and 30% composite flour), P4 (wheat 60% and composite flour 40%), P5 (wheat 50% and 50% composite flour) and with 3 repetitions. Different treatment of wheat flour substitution dry noodles with mocaf and pumpkin composite flour had a significant effect on organoleptic tests including taste, texture, scent, color, overall acceptability, taste quality, texture quality, scent quality and color quality as well as on chemical quality including protein content, fiber content and water content. The best treatment of dry noodles with 50% wheat substitution treatment and 50% composite flour (P5) was the most preferred in terms of taste, color, overall acceptability, taste quality, aroma quality and color quality with a protein content of 10,28%, fiber content of 4,58% and 7,66% water content. Keywords: Dried pumpkin noodles, mocaf flour, pumpkin flour, organoleptic, protein, fiber, water content
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Mie kering labu kuning, tepung mocaf, tepung labu kuning, organoleptik, protein, serat, kadar air |
| Subjects: | L Education > L Education (General) Q Science > Q Science (General) Q Science > QD Chemistry Q Science > QK Botany |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Ni Made Cika Lestari Putri |
| Date Deposited: | 23 Jun 2023 01:49 |
| Last Modified: | 23 Jun 2023 01:49 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/10641 |
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