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Please use this identifier to cite or link to this item:
http://repository.usu.ac.id/handle/123456789/23682
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| Title: | Pengaruh Jenis Tepung Yang Digunakan Dan Konsentrasi Kitosan Terhadap Mutu Mie Basah |
| Authors: | Purba, Ronal |
| Advisors: | Sinaga, Hotnida
Nurminah, Mimi |
| Issue Date: | 3-May-2011 |
| Abstract: | Penelitian ini dilakukan untuk mengetahui pengaruh jenis tepung yang digunakan dan konsentrasi kitosan terhadap mutu mie basah. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan dua factor, yakni jenis tepung yang digunakan (T) : (Tepung terigu, tepung jagung, tepung ubi kayu dan tepung beras) dan konsentrasi kitosan (K) : (50, 100, 150 dan 200 ppm). Parameter yang diamati adalah kadar air, kadar protein, kadar abu dan nilai organoleptik (warna, rasa dan tekstur).
Hasil penelitian menunjukkan bahwa jenis tepung yang digunakan dan Konsentrasi kitosan memberi pengaruh berbeda sangat nyata terhadap semua parameter. Interaksi antara jenis tepung dan konsentrasi kitosan memberi pengaruh berbeda tidak nyata terhadap semua parameter kecuali nilai organoleptik tekstur. Tepung terigu atau konsentrasi kitosan 200 ppm menghasilkan mutu mie basah terbaik dan dapat diterima. |
| Abstract (other language): | This research was performed to find the effect of the powder type and concentration of chitosan on the quality of boiled noodle. The research had been performed using factorial completely randomized design (CRD) with two factors i.e : powder type (T) : (cassava powder, corn powder, wheat powder, and rice powder) and the concentration of chitosan (K) : (50, 100, 150 and 200 ppm). Parameters analysed were water content, protein content, mineral content and organoleptic values (colour, taste, and texture).
The results showed that the powder type and concentration of chitosan had higly significant effect on all parameters. Interaction of the powder type and concentration of chitosan had no significant effect on all parameters, except the texture organoleptic value. The cassava powder or concentration of chitosan 200 ppm produced better and the more acceptable quality of boiled noodle. |
| Keywords: | Kitosan
Jenis Tepung
Mie Basah |
| URI: | http://repository.usu.ac.id/handle/123456789/23682 |
| Appears in Collections: | SP - Agricultural Technology
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