SUBTITUSI PARSIAL TEPUNG TERIGU DENGAN TEPUNG GATOT DALAM PEMBUATAN MIE INSTAN DAN SERTA ANALISA KELAYAKAN USAHANYA - Pereira, Gregorio; Santosa, Budi; Wirawan, Wirawan (Fakultas Pertanian, 2018)
The purpose of this research is to know the combination of treatment between wheat flour and gatot flour on the quality of instant noodle maker. This study is designed to be used as a Completely Randomized Design (RAL) with one factor, The factor is the proportion between wheat flour and gatot flour: F1 = 95% wheat flour + 5% gatot flour, F2 = 90% wheat flour + 10% gatot flour, F3 = 85% wheat flour + 15% gatot flour, F4 = 80% wheat flour + 20% gatot flour, F5 = 75% wheat flour + 25% gatot flour, F6 = 70% wheat flour + 30% flour gatot and F7 = 60% wheat flour + 40% flour gatot Based on the results of this study affect each other significant differences in water content, ash content, fracture and organoleptic test: flavor, color and aroma treatments moisture 0.56, ash content 1.35 and fracture 2.43 and organoleptic test: 4.1 , Color favorite 4.2 and and flavor likes 4.2. Tujuan penelitian adalah untuk menentukan kombinasi perlakuan antara tepung terigu dan tepung gatot terhadap kualitas pembuat mie instan. Penelitian inidigunakanv Rancangan percobaan yang akan digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor, faktor yaitu proporsi antar tepung terigu dan tepung gatot : F1 = 95% tepung terigu +5% tepung gatot, F2 = 90% tepung terigu +10% tepung gatot, F3= 85% tepung terigu +15% tepung gatot, F4 = 80% tepung terigu + 20% tepung gatot, F5= 75% tepung terigu + 25% tepung gatot, F6= 70% tepung terigu + 30% tepung gatot dan F7 = 60% tepung terigu + 40% tepung gatot hasil penelitian ini saling mempengaruh beda nyata terhadap kadar air, kadar abu, daya patah dan uji organoleptik : rasa, warna dan aroma perlakuan terbiak kadar air 0.56, kadar abu 1,35 dan daya patah 2,43 dan uji organoleptik : rasa kesukan 4.1, kesukaan warna 4.2 dan kesukaan aroma 4,2