PEMANFAATAN TEPUNG UMBI GADUNG (DIOSCOREA HISPIDA DENNST) DAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) SEBAGAI BAHANSUBSTITUSIDALAM PEMBUATAN MIE BASAH, MIE KERING, DAN MIE INSTAN

Vinsensia Iva Rosmeri (Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro Jln. Prof. Soedarto, Tembalang, Semarang, 50239, Telp/Fax: [phone])
Bella Nina Monica (Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro Jln. Prof. Soedarto, Tembalang, Semarang, 50239, Telp/Fax: [phone])
Catarina Sri Budiyati (Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro Jln. Prof. Soedarto, Tembalang, Semarang, 50239, Telp/Fax: [phone])

JURNAL TEKNOLOGI KIMIA DAN INDUSTRI
Volume 2, Nomor 2, Tahun 2013

Flour from gadung tubers (Dioscorea hispida Dennst) and modified cassava flour or MOCAF are types of non-wheat flour that have high carbohydrate content that could potentially be used to make noodles. However, due to low protein content and therudimentary physicochemical properties, it needs to be done mixing with wheat flour to get noodles with goodquality. This study aimed to obtain an optimum comparison between wheat flour and gadung flour/mocaf in making noodles. The results showed the best quality wet noodle derived from a combination of 40% gadung flour and 60% wheat flour while the best wet noodles from mocaf - wheat flour derived from combination of 20% mocaf and 80% wheat flour. Best instant noodles obtained from a combination of 40% gadung flour and 60% wheat flour, while best instant noodles from mocaf - wheat flour from a combination of 20% mocaf and 80% wheat flour. For dry noodles, the best results obtained with a ratio of 20% gadung flour and 80% wheat flour, while from mocaf - wheat flour is obtained from a combination of 20% mocaf and 80% flour wheat flour.