IRFANKHOLID, JULIANSYAH (2024) KARAKTERISTIK FISIK DAN ORGANOLEPTIK MI INSTAN SORGUM (Sorghum bicolor L. Moench) DENGAN VARIASI METODE GELATINISASI DAN SUHU PENGERINGAN OVEN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
The method of instantiating noodles involves inducing gelatinization of the starches present in the noodles. Furthermore, drying can be employed to achieve immediate characteristics in the noodles. The study involved the implementation of Gelatinization and oven drying techniques to create immediate characteristics in sorghum instant noodles. This study employed a Factorial Group Randomized Design with two factors: the gelatinization process (steaming and boiling) and the oven drying temperature (140; 150; and 160°C). The results indicated that the water content response parameter ranged from *.**% to **.**%. The cooking time varied between *.** minutes and *.** minutes. The cooking weight ranged from ***.**% to ***.**%. The cooking loss varied from *.**% to *.**%. The elongation ranged from **.**% to **.**%. The hardness varied between ****.** gf and ****.** gf. The adhesiveness ranged from -**.** gs to -**.** gs. The chewiness varied from **** to ****.**. The L* (lightness) ranged from **.** to **.**. The a* (redness) varied from *.** to *.**. The b* (yellowness) ranged from **.** to **.**. The hedonic organoleptic evaluation, ranged from *.** to *.** for color, *.** to *.** for aroma, *.** to *.** for taste, *.** to *.** for texture, and *.** to *.** for overall perception. The optimal treatment for producing was determined to be the steaming process followed by oven drying at a temperature of 150°C (A1B2).
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Pembuatan mi instan sorgum melibatkan proses gelatinisasi pati yang ada dalam mi. Selain itu, pengeringan dapat digunakan untuk mencapai karakteristik instan pada mi. Penelitian ini melibatkan penerapan metode gelatinisasi dan pengeringan oven untuk menciptakan karakteristik instan pada mi instan sorgum. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor: metode gelatinisasi (pengukusan dan merebus) dan suhu pengeringan oven (140; 150; dan 160°C). Hasil menunjukkan bahwa parameter respon kadar air berkisar *.**% hingga **.**%. Waktu pemasakan berkisar *.** menit hingga *.** menit. Daya serap air berkisar ***.**% hingga ***.**%. Kehilangan padatan akibat pemasakan berkisar *.**% hingga *.**%. Elongasi berkisar **.**% hingga **.**%. Kekerasan berkisar ****.** gf dan ****.** gf. Kelengketan berkisar -**.** gs hingga -**.** gs. Daya kunyah berkisar **** hingga ****.**. L* (kecerahan) berkisar **.** hingga **.**. A* (kemerahan) berkisar *.** hingga *.**. B* (kekuningan) berkisar **.** hingga **.**. Uji organoleptik metode hedonik, berkisar dari *.** hingga *.** untuk warna, *.** hingga *.** untuk aroma, *.** hingga *.** untuk rasa, *.** hingga *.** untuk tekstur, dan *.** hingga *.** untuk keseluruhan. Perlakuan terpilih pada pembuatan mi instan sorgum yaitu pengukusan dengan pengeringan oven pada suhu 150°C (A1B2). | ||||||||||||
| Subjects: | S Agriculture > S Agriculture (General) | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | JULIANSYAH IRFANKHOLID | ||||||||||||
| Date Deposited: | 19 Sep 2024 09:34 | ||||||||||||
| Last Modified: | 19 Sep 2024 09:34 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/42264 |
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