Chantyputra, Irvine (2025) PENGARUH PENAMBAHAN TEPUNG IKAN TERI (Stolephorus sp) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI KERING BERBASIS TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) DAN MOCAF (Modified Cassava Flour). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
The production of dried noodles using composite beneng taro flour as a substitute for wheat flour is one approach to reducing wheat flour consumption in Indonesia. The addition of anchovy fish flour in dried noodles aims to increase the protein content of the noodles. This study aims to determine the effect of varying concentrations of anchovy fish meal on the physical, chemical, and organoleptic characteristics of dried noodles. The research was conducted using a completely randomized design (CRD) with one factor: the addition of concentrations anchovy fish flour at five levels, (namely F1 = 0%, F2 = 2.5%, F3 = 5%, F4 = 7.5%, and F5 = 10%). The results indicated that the addition of anchovy fish flour had a significant effect on moisture content, ash content, fat content, carbohydrate content, cooking time, cooking loss, water absorption, tensile strength, color (L*, a*, b*, hue, chroma), and the organoleptic properties of aroma, texture, and overall acceptance but did not have a significant effect on crude fiber content, taste, and color organoleptics. The addition of 10% anchovy fish flour was able to increase the protein content in dried noodles by 13.09%. In conclusion, the use of anchovy fish flour as a protein source in dried noodles can be applied up to a 5% concentration.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Pembuatan mi kering dengan menggunakan komposit tepung beneng talas sebagai substitusi tepung terigu merupakan salah satu upaya untuk mengurangi konsumsi tepung terigu di Indonesia. Penambahan tepung ikan teri pada mi kering bertujuan untuk meningkatkan kadar protein pada mi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi tepung ikan teri terhadap karakteristik fisik, kimia, dan organoleptik mi kering. Penelitian dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan satu faktor yaitu penambahan konsentrasi tepung ikan teri sebanyak lima taraf, yaitu F1 = 0%, F2 = 2,5%, F3 = 5%, F4 = 7,5%, dan F5 = 10%). Hasil penelitian menunjukkan bahwa penambahan tepung ikan teri berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak, kadar karbohidrat, lama pemasakan, kehilangan hasil pemasakan, daya serap air, kuat tarik, warna (L*, a*, b*, hue, chroma), dan sifat organoleptik aroma, tekstur, dan daya terima keseluruhan tetapi tidak berpengaruh nyata terhadap kadar serat kasar, rasa, dan organoleptik warna. Penambahan tepung ikan teri 10% mampu meningkatkan kadar protein mi kering sebesar 13,09%. Simpulan, penggunaan tepung ikan teri sebagai sumber protein mi kering dapat diaplikasikan hingga konsentrasi 5%. | |||||||||
| Uncontrolled Keywords: | Anchovy Flour, Beneng Taro Flour, Dried Noodles, Mocaf Flour, Physicochemistry, and organoleptic. Tepung Ikan Teri, Tepung Talas Beneng, Mie Kering, Tepung Mocaf, Fisikokimia, dan organoleptik. | |||||||||
| Subjects: | Q Science > Q Science (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
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| Depositing User: | irvin chanty putra | |||||||||
| Date Deposited: | 17 Apr 2025 03:41 | |||||||||
| Last Modified: | 17 Apr 2025 03:41 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48226 |
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