Sukrayani, Ni Luh Putu (2018) PENGARUH RASIO TERIGU DENGAN TEPUNG UBI JALAR UNGU (Ipomea batatas ) TERHADAP KARAKTERISTIK MIE KERING. Diploma thesis, JURUSAN GIZI.
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Abstract
THE RATIO EFFECT OF WHEAT WITH SWEET POTATOES (Ipomea batatas) TOWARDS THE CHARACTERISTIC DRY NOODLES ABSTRACT This study is aimed to know the effect of flour ratio with purple sweet potato flour to the characteristics of dry noodles. The study used experimental research with a randomized control group with five treatments and three replications, so in this study there were fifteen units of products. Purple sweet potato noodles produced were analyzed objectively to determine water, ash and protein content, as well as antioxidant capacity, while the objective analysis included taste, aroma, color, texture, aroma quality and texture quality. Based on the results of data analysis and discussion, it can be concluded that the different concentrations of purple sweet potato have a significant effect on color, taste, texture, aroma quality, and texture quality and have no significant effect on aroma. From the results of subjective analysis of purple sweet potato noodles produced, the taste 2.87-4.15 (not like), aroma 3,87-4,04 (neutral-like), color 2,55-3,96 ( not liking-neutral) and texture 2,36-3,87 (dislikes-neutral). Based on the organoleptic quality of the treatment in making the best purple sweet potato dried noodles is the ratio of 80% flour and 20% purple sweet potato flour. The results of nutrient analysis in this treatment were 11.33% water , 1.96% ash, 12.96% bb protein and 3.63 antioxidant capacity (mg / l GAEAC). Keywords: dried noodles, purple sweet potatoes, organoleptic quality
Item Type: | Thesis (Diploma) |
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Additional Information: | UBI UNGU |
Uncontrolled Keywords: | Keywords: dried noodles, purple sweet potatoes, organoleptic quality |
Subjects: | R Medicine > R Medicine (General) |
Divisions: | Jurusan Gizi > Prodi D4 |
Depositing User: | Sukrayani Ni Luh Putu |
Date Deposited: | 14 Aug 2018 03:48 |
Last Modified: | 14 Aug 2018 03:48 |
URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/1251 |
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