Kajian Pengaruh Perbedaan Rasio Tepung Terigu, Mocaf Dan Tepung Jagung Terhadap Komponen Mutu Mie Basah

Rini Kusumawardani
C1C 008 026
Baiq Rien Handayani and Wiharyani Werdiningsih

Abstract

The objective of this research was to determine the best ratio of flour, mocaf and corn flour based on the chemical, physical and organoleptic characteristic of fresh noodle.

Chemical parameters consist of water content, ash and protein content were observed and compared to SNI 01-2987-1992. Physical parameter was detected using colorimeter. Treatment design used completely randomized design (CRD). In addition, organoleptic parameters (color, flavor and elasticity) used randomized block design (RBD) with a single factor and three replications. The treatment consisted of R₁ (80% Wheat Flour : 15% Mocaf : 5% Corn  Flour), R₂ (70% Wheat Flour : 15% Mocaf : 15% Corn  Flour), R₃ (60% Wheat Flour : 15% Mocaf : 25% Corn  Flour), R₄ (50% Wheat Flour : 15% Mocaf : 35% Corn  Flour), R₅ (40% Wheat Flour : 15% Mocaf : 45% Corn  Flour). Analysis of data from three replicated experiments was performed using analysis of varience (Anova) with p ≤ 0.05. Significantly effects of chemical and physical parameters were continuously determined using HSD. DMRT were needed for organoleptic parameters.

The result showed that the ratio of flours significantly affect all parameters exept for flavor “aroma”. Water content of the fresh noodle exceeded the requirements of SNI 01-2987-1992, however, ash content of fresh noodle (R₁–R₅ : 1.27 to 2.30%) filled the requirements of SNI 01-2987-1992 and protein content of fresh noodle (R₁–R₄ : 4.95 to 3.40%) meet the requirements of SNI 01-2987-1992 , except treatment of R₅ (2.45%). Color physically was indicated by the value of L (brightness) and the less (darker colors). Organoleptic analysis inidicated that acceptability of color, flavor tend to increase (except for elasticity) following the decrease of  flour ratio. The best quality of fresh noodle was investigated  from ratio of flour 60% of wheat flour, 15% mocaf and 25% of corn flour.

Keywords: noodles, wheat flour, mocaf, and corn flour.

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