PENGKAYAAN PROTEIN MI KERING DENGAN SUBSTITUSI MODIFIED CASSAVA FLOUR MENGGUNAKAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

• Main Authors: , ANISA DIAN SAFITRI, , Prof. Dr. Ir. Sutardi, M.App. Sc.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/122546/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62650
• Institution: Universitas Gadjah Mada

The purpose of this study was enriching protein content of dry noodle with modified cassava flour substitution using kidney bean (Phaseolus vulgaris L.) flour. For control, noodle was made without adding kidney bean flour with ratio of modified cassava flour (mocaf) and wheat flour as following 37,5: 62,5. And then, noodle was made with increasing variations of kidney bean flour at the rate of 7%, 10%, 13 % and 16% of the sum of mixture weight. Physical characteristics of dry noodle investigated in this study were cooking time, cooking loss, rehidration, expansion ratio, tensile strength, elongation and strenght-break. Organoleptic characteristics were studied by hedonic and different test. Noodle products preferred by panelists were then analyzed for the chemichal characteristic. The result of the study showed that the more kidney bean flour added in the dry noodle making, cooking time, cooking loss, tensile strength, and strengthbreak increased meanwhile rehidration, expansion ratio and elongation reduced. Dry noodle with kidney bean flour adding up to 13% was the noodle the panelists like the most and the protein content of dry noodle increased up to 1,8 times with protein amount up to 15,24% db.