DANISA, DEFI (2025) KARAKTERISTIK FISIK DAN MIKROBIOLOGI MI BASAH DENGAN VARIASI KONSENTRASI TEPUNG KULIT GANDUM (FINE BRAN). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Wheat is one of the most consumed commodities by Indonesian people. The use of wheat was increasingly important within the past few years. This commodity is the main ingredient of wheat flour which could be made into a variety of food products. There was also a side product from wheat flour production called fine bran. Fine bran could be used as source of fibre, so fine bran could be combined with wheat flour to become composite flour. One of Indonesian favorite wheat flour product was wet noodle. The goal of this research was to find out how a variety of concentration of wheat flour and fine bran influenced the characteristics and microbiology of the wet noodle product. This research was a Completely Randomize Design (CRD) with one variable that is concentration of composite flour (wheat flour:fine bran) (control, 98:2, 96:4, 94:6 and 92:8). The results showed that the treatment involving the comparison of fine bran concentrations in wet noodles gave a significant difference (*) in the test values of water content, tensile strength, compressive strength, brightness L, chromaticity a, chromaticity b, oHue, chroma, water absorption, cooking time and did not show a significant difference (tn) in the crude fiber test, total plate count, and yeast mold count.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Gandum merupakan salah satu komoditas yang paling sering dikonsumsi oleh masyarakat Indonesia. Penggunaan gandum semakin penting dalam beberapa tahun terakhir. Komoditas ini merupakan bahan baku tepung terigu yang banyak digunakan untuk pembuatan berbagai produk makanan. Adapun hasil samping dari pengolahan tepung terigu yaitu dedak gandum (fine bran). Fine bran dapat digunakan sebagai sumber serat, sehingga dapat dikombinasikan dengan tepung terigu menjadi tepung komposit. Salah satu olahan tepung terigu yang digemari oleh masyarakat Indonesia adalah mi basah. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan konsentrasi tepung terigu dan fine bran terhadap karakteristik fisik dan mikrobiologi pada produk mi basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu variabel yaitu konsentrasi tepung komposit (tepung terigu:fine bran) (kontrol, 98:2, 96:4, 94:6 dan 92:8). Hasil penelitian menunjukkan bahwa perlakuan perbandingan konsentrasi fine bran pada mi basah memberikan perbedaan nyata (*) pada nilai uji kadar air, kuat tarik, kuat tekan, kecerahan L, kromatisitas a, kromatisitas b, oHue, kroma, daya serap air, lama pemasakan dan tidak menunjukkan perbedaan nyata (tn) pada uji serat kasar, angka lempeng total, dan angka kapang khamir | |||||||||
| Uncontrolled Keywords: | fine bran, flour, wet noodles | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Defi Danisa | |||||||||
| Date Deposited: | 25 Aug 2025 04:53 | |||||||||
| Last Modified: | 25 Aug 2025 04:53 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54223 |
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