Mie kering dengan substitusi tepung telur ayam ras (Gallus gallus domesticus)

Sherina Melianti (Fakultas Pertanian, Universitas Garut)
Triana Ulfah (Fakultas Pertanian, Universitas Insan Cendekia Mandiri)
Rachmat Adiputra (Fakultas Pertanian, Universitas Insan Cendekia Mandiri)
Ati Atul Quddus (Fakultas Pertanian, Universitas Garut)
Atia Fizriani (Fakultas Pertanian, Universitas Garut)
Hari Hariadi (Badan Riset Dan Inovasi Nasional - Pusat Riset Teknologi Tepat Guna)

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Vol 3 No 02 (2021): Juli

This research was purposed to determine the effect of the addition of egg powder on physicochemical properties and to determine the best formulation treatment according to organoleptic properties. This study used a one-factor Randomized group design (RAK) with 4 treatments (A0: 100% flour, A1: 90% flour + 10% egg flour, A2 : 80% flour + 20% egg flour, A3 : 70% flour + 30% egg flour) and 3 repetitions. The results showed that the combination of adding egg flour had no significant effect on chemical characteristics (ash content), on physical characteristics the combination of adding egg flour had a significant effect on physical properties. The best formulation based on organoleptic properties was the addition of 10% egg flour on texture parameters 5.00 (liked), aroma 4.80 (liked), taste 5.13 (liked), color 5.45 (liked).