Pengaruh Formulasi Bahan Terhadap Daya Cerna Pati (Secara In Vitro) Mi Kering Sagu

Abstract

Noodles was produced from purified starch or combining flour has high starch digestibility. The dried sago noodles without mung bean flour added has 86.00% starch digestibility value so that the necessary additional material that can decreased the digestibility of the starch. The aims of this study was determined the effect of mung bean flour added on starch digestibility value of dried sago noodles. Formula was done by using Mixture Design (DX7) with sago starch and mung bean flouras variables (80-100% and 0-20%; respectively). The starch digestibility was performed using in vitro methods was analyzed with spectroscopically. The results showed that increasing amount of mung bean flour will decrease the value of starch digestibility of dried sago noodles was produced. The lowest starch digestibility derived from formulations of sago starch : mung bean flour is 80: 20% amounting 64.69%.