Rosmayanti, Gita (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MAKARONI DENGAN PENAMBAHAN TEPUNG TALAS BENENG (Xanthosma undipes K. Koch) DAN LAMA WAKTU PENGERINGAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Macaroni is a food product made from a mixture of wheat flour, eggs, and water, shaped into ribbons, and dried with or without additional ingredients. To reduce dependence on wheat flour, efforts have been made to substitute wheat flour with local alternatives, such as Beneng taro flour. This study aimed to determine the effect of the ratio of wheat flour to Beneng taro flour and drying time on the physicochemical and organoleptic characteristics of macaroni. The study employed a Completely Randomized Design (CRD) with two factors. The first factor was the ratio of wheat flour (WF) to Beneng taro flour (BTF) at four levels: A1 = 100%:0%, A2 = 90%:10%, A3 = 80%:20%, and A4 = 70%:30%. The second factor was drying Time (T) at two levels: B1 = 7 hours and B2 = 8 hours. The findings revealed that the ratio of wheat flour to Beneng taro flour significantly influenced the chemical properties (protein, fat, carbohydrates, crude fiber, ash content), physical properties (odor, texture, color, linear expansion), and hedonic properties (color, texture, overall acceptability) of macaroni. Drying duration also had a significant effect on these parameters. Furthermore, an interaction between the flour ratio and drying duration was observed, significantly affecting all tested aspects of the macaroni.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Makaroni merupakan produk pangan yang terbuat dari campuran tepung terigu, telur, dan air, dibentuk pita, dan dikeringkan dengan atau tanpa bahan tambahan. Untuk mengurangi ketergantungan terhadap tepung terigu, telah dilakukan upaya substitusi tepung terigu dengan alternatif lokal, seperti tepung talas Beneng. Penelitian ini bertujuan untuk mengetahui pengaruh rasio tepung terigu terhadap tepung talas Beneng dan lama pengeringan terhadap karakteristik fisikokimia dan organoleptik makaroni. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor pertama adalah rasio tepung terigu (TB) terhadap tepung talas Beneng (TBB) pada empat taraf: A1 = 100%:0%, A2 = 90%:10%, A3 = 80%:20%, dan A4 = 70%:30%. Faktor kedua adalah Lama Pengeringan (T) pada dua taraf: B1 = 7 jam dan B2 = 8 jam. Hasil penelitian menunjukkan bahwa rasio tepung terigu terhadap tepung talas beneng berpengaruh nyata terhadap sifat kimia (protein, lemak, karbohidrat, serat kasar, kadar abu), sifat fisik (bau, tekstur, warna, pemuaian linier), dan sifat hedonik (warna, tekstur, daya terima keseluruhan) makaroni. Lama pengeringan juga berpengaruh nyata terhadap parameter-parameter tersebut. Lebih lanjut, terdapat interaksi antara rasio tepung dan lama pengeringan yang berpengaruh nyata terhadap semua aspek makaroni yang diuji. Kata kunci: tepung talas beneng, makaroni, gandum | |||||||||
| Uncontrolled Keywords: | beneng taro flour, macaroni, wheat | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
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| Depositing User: | gita rosmayanti | |||||||||
| Date Deposited: | 11 Sep 2025 08:34 | |||||||||
| Last Modified: | 11 Sep 2025 08:34 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54329 |
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