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http://repository.ipb.ac.id/handle/123456789/154761
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DC Field | Value | Language |
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dc.contributor.advisor | Widyasari, R.A. Hangesti Emi | |
dc.contributor.author | Risqullah, Nur Rifqi | |
dc.date.accessioned | 2024-07-25T01:52:36Z | |
dc.date.available | 2024-07-25T01:52:36Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/154761 | |
dc.description.abstract | Penggunaan tepung terigu yang terus meningkat membuat angka impor gandum sebagai bahan dasar pembuatan tepung terigu terus meningkat, untuk mengurangi angka impor dan gluten dapat dilakukan pengembangan pangan lokal yang dapat diolah menjadi produk tepung. Pangan lokal yang dapat di jadikan produk tepung yaitu tanaman krokot, umbi porang, dan sukun. Mie banyak disukai hingga sebagai makanan pengganti nasi, bahan dasar pembuatan mie yaitu tepung terigu serbaguna dapat diganti dengan produk tepung lokal tepung krokot, tepung porang, dan tepung sukun. Penelitian ini merupakan penelitian eksperimental, menggunakan data primer hasil uji organoleptik dan uji kimia mie super. Hasil uji protein, kadar air, dan kadar abu belum sesuai dengan SNI yaitu Protein (2,99g) sedangkan pada SNI (2987:2015) protein mie basah 6%. kadar air (79,83g) maks 65% dan kadar abu (0,48g) maks 0,05 sehingga belum sesuai, untuk karbohidrat dan lemak sudah memenuhi SNI. Hasil uji organoleptik menunjukkan mie super ini sudah dapat diterima oleh panelis dengan nilai rata-rata 3,69 dari 5 parameter, penelitian ini diharapkan dapat menjadi alternatif untuk menggunakan pangan lokal sebagai substitusi tepung terigu dalam pengolahan mie hingga 50% | |
dc.description.abstract | The increasing use of wheat flour makes the number of imported wheat as the basic ingredient for making wheat flour continue to increase, to reduce the number of imports and gluten can be done by developing local foods that can be processed into flour products. Local foods that can be made into flour products are purslane plants, porang tubers, and breadfruit. Noodles are widely favoured as a substitute for rice, the basic ingredients for making noodles, namely multipurpose wheat flour, can be replaced with local flour products of purslane flour, porang flour, and breadfruit flour. This research is an experimental study, using primary data from organoleptic and chemical tests of super noodles. The test results of protein, moisture content, and ash content are not in accordance with SNI, namely Protein (2,99g) while in SNI (2987: 2015) wet noodle protein is 6%. moisture content (79,83g) max 65% and ash content (0,48g) max 0,05 so that it is not appropriate, for carbohydrates and fat it meets SNI. Organoleptic test results showed that this super noodle was acceptable to panellists with an average value of 3,69 from 5 parameters, this research is expected to be an alternative to using local food as a substitute for wheat flour in noodle processing up to 50%. | |
dc.description.sponsorship | ||
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Mie Super Berbasis Pangan Lokal Tepung Sukun (Artocarpus altilis) Tepung Porang (Amorphophallus muelleri blume) dan Tepung Krokot (Portulaca plerace l.) | id |
dc.title.alternative | Super Noodles Based on Local Food Sukun Flour (Artocarpus altilis) Porang Flour (Amorphophallus muelleri blume) and Purslane Flour (Portulaca plerace l.) | |
dc.type | Tugas Akhir | |
dc.subject.keyword | krokot | id |
dc.subject.keyword | breadfruit | id |
dc.subject.keyword | noodles | id |
dc.subject.keyword | porang | id |
dc.subject.keyword | gluten | id |
Appears in Collections: | UT - Management of Food Service and Nutrition |
Files in This Item:
File | Description | Size | Format | |
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cover_J0306201017_ce2cc72a8dbe495b8d7aaf9e89d196d4.pdf | Cover | 4.4 MB | Adobe PDF | View/Open |
fulltext_J0306201017_0bc38523a5294524a2ff019731c07f4e.pdf Restricted Access | Fulltext | 5.29 MB | Adobe PDF | View/Open |
lampiran_J0306201017_eb8c3e809c6d43e58e85fd998457a617.pdf Restricted Access | Lampiran | 4.87 MB | Adobe PDF | View/Open |
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