Pembuatan Mie Kering Dengan Penambahan Tepung Daging Sapi

Abstract

Beef is a high nutritious animal product, especially its protein and iron contents. Which are needed by the body for tissue growth, replacement of lost protein and source of energy. There are many ways to extend the shelflife of beef such as dehydration, freezing and fermentation. In this study, oven dehydration technique combined with grinding to make beef flour was used. This study was aimed to study the physical and chemical properties of noodle influence by level of beef flour. The addition level were 0, 50, 100 and 150 grams. Rendemen, hardness, gelatinization degrees, color, water content, protein content, fat content and iron content were observed. The treatments were repeated three periods as replications. The result of this study showed that beef flour supplementations did not have significant influences on rendemen, water content, fat content, hardness and gelatinization degrees of noodles but on protein and iron contents and color of the noodle are positively correlated to the amount of beef flour added.