UJI DAYA TERIMA, KANDUNGAN SERAT PANGAN LARUT, DAN PATI RESISTEN PADA MIE BASAH FORMULASI TEPUNG GEMBILI, TEPUNG GARUT, DAN TEPUNG TERIGU

• Main Authors: , FAISA ZUL AFANA, , Lily Arsanti Lestari, STP, MP.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/129274/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69664
• Institution: Universitas Gadjah Mada

Background : People who suffered type2 diabetes mellitus (DM)is keepincreasing over the years. The increasing of soluble dietary fiber (SDF) and resistant starch (RS)are expected can overcome type 2 DM. Lesser yam and arrowroot are the foods that contains SDF and RS. Wet noodle, which is made by formulation of lesser yam flour, arrowroot flour and wheat flour can be the alternative food for people who suffer from type 2 (DM). Objective: The aims of this study were to determine the content of SDF, RS and panelist acceptance of wet noodle with the formulation of lesser yam flour, arrowroot flour and wheat flour.Besides, this study would investigate the potential effect of wet noodle for type 2 DM diets. Method:This study is an experimental study with a completely random design. The variables that will be investigated from this wet noodle are the acceptance (colour, aroma, texture, and taste), SDF and RS. This study is done with 3 formulation ratio and 1 control (100% wheat flour). The formulation of lesser yam flour, arrowroot flour, and wheat flour were used in first formula, second formula, and third formula are 1:1:2