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Sulvi Purwayantie
Tanjungpura University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science

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KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI BASAH DENGAN SUBSTITUSI UMBI TALAS KUKUS (Colocasia esculenta) Muhammad Supardi; Sulvi Purwayantie; Lucky Hartanti
Jurnal Sains Pertanian Equator Vol 8, No 1 (2019): Januari 2019
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i1.28987

Abstract

Mi basah merupakan makanan berbahan dasar tepung terigu yang sangat populer. Pemakaian tepung terigu pada mi basah dapat disubstitusikan dengan bahan lain diantaranya umbi talas. Tujuan penelitian ini untuk mengetahui formulasi terbaik antara tepung terigu dan umbi talas kukus agar dihasilkan mi basah yang dapat diterima oleh konsumen. Hasil penelitian menunjukkan bahwa perlakuan dengan penambahan umbi talas berpengaruh nyata terhadap kadar air, cooking time, warna dan tekstur. Perlakuan terbaik dimiliki oleh substitusi 10% umbi talas kukus. Sifat fisikokimia mi basah umbi talas memiliki rata-rata kadar air 28,46%, abu 0,82%, protein 9,29%, cooking loss 2,88% dan cooking time 5,32 menit. Hasil analisis hedonik terbaik yaitu warna 3,92 (suka), tekstur 3,76 (suka), rasa 3,52 (suka).Kata kunci: mi, substitusi, talas
THE CHARATERISTICS OF TEMPOYAK POWDER AS A CONDIMENT IN VARIOUS THE DRYING TEMPERATURES AND OF MALTODEXTRINS Susi Novianti; Sulvi Purwayantie; Sholah Uddin
Jurnal Sains Pertanian Equator Vol 8, No 1 (2019)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i3.34017

Abstract

Tempoyak was a processed product of durian fermentation spontaneously by lactid acid bacteria (BAL). The objective of this research was to know the effect of drying temperatures and addition of maltodextrins to characteristics condiment of tempoyak powder. This research was used factorial randomized block design (RBD) with two factors. The first factor was concentration maltodextrin (5 and 10%) and the second factor was drying temperature (40, 50 and 60ºC). The data was analyzed by ANOVA 5% if the effect was continued by the test Tukey 5%. The results showed there is no interaction between drying temperature and addition of maltodextrin on total acid, water absorption while the drying time occurs interaction. The treatment of maltodextrin was significant different for total acid, water absorption, and drying time while the drying temperature which was significant different was only drying time. The hedonic test of aroma attribute was different not real. The best treatment by descriptive was result by addition concentration maltodextrin 10% and drying temperature 60°C, with total acid 0.54%, water absorption 9.76%, 8,02 hours of drying time and hedonic value aroma attribute 5( like).Keyword: tempoyak, condiment, drying, maltodextrin
Co-Authors Lucky Hartanti Muhammad Supardi Sholah Uddin Susi Novianti