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Kale, Barnese Nelce
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KARAKTERISTIK ORGANOLEPTIK MIE INSTAN YANG DIBUAT DARI PROPORSI TEPUNG UMBI GEMBILI TERMODIFIKASI DENGAN JAGUNG PULUT Kale, Barnese Nelce; Wirawan, Wirawan; Santosa, Budi
Fakultas Pertanian Vol 5, No 2 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Gembili is a native flora of Indonesia. In its growth, it does not require intensive care in the sense that this plant is easy to grow in all places, it can live in various rainy and dry season and does not require fertilization and irrigation. This study aimed to determine the best treatment in the manufacture of instant noodles using Gembili flour substituted by glutinous cornstarch and know the feasibility of making instant noodle business based on the best treatment. The experimental design used was a Completely Randomized Design (RAL) of a single factor, the factor was the proportion of Gembili bulbs flour modified with glutinous corn flour which consisting of 5 levels. The levels were: M1 = 100% Gembili flour + 0% glutinous cornstarch, M2 = 75% flour gembili + 25% glutinous cornstarch, M3 = 50% Gembili flour + 50% glutinous cornstarch, M4 = 25% Gembili flour + 75 % Glutinous Cornstarch, M5 = 0% Gembili flour + 100% glutinous cornstarch with each treatment repeated 5 times to get 25 samples. The results of this study concluded that the best treatment was found in (75% Gembili flour: 25% glutinous cornstarch). Each treatment was based on moisture content 9.22%, ash content 8.28%, fracture 2.30 N, aroma likeness 3.65 (neutral), taste 3.65 (neutral), and color 3,57 (neutral) ). Instant noodle making business with proportion of 75% Gembili flour: 25% glutinous cornstarch worthy to be developed with RCR = 1,14, and HPP 1,847,29 / 100 gram with selling price Rp. 2,124.38 / pack. Tanaman gembili merupakan flora asli Indonesia. Tanaman ini dalam pertumbuhannya tidak memerlukan perawatan yang intensif dalam arti tanaman ini mudah tumbuh pada berbagai musim penghujan maupun musim kemarau, tidak memerlukan pemupukan dan irigrasi. Penelitian ini bertujuan untuk mengetahui perlakuan yang terbaik dalam pembuatan mie instan menggunakan tepung umbi gembili yang disubtitusi tepung jagung pulut dan mengetahui kelayakan usaha pembuatan mie instan berdasarkan perlakuan terbaik. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal, faktornya yaitu proporsi antara tepung umbi gembili termodifikasi dengan tepung jagung pulut, yang terdiri atas 5 level. Levelnya yaitu: M1 = 100% tepung gembili + 0% tepung jagung pulut, M2 = 75% tepung gembili + 25% tepung jagung pulut, M3 = 50% tepung gembili + 50% tepung jagung pulut, M4 = 25% tepung gembili + 75% tepung jagung pulut, M5 = 0% tepung gembili + 100% tepung jagung pulut dengan masing-masing perlakuan diulang sebanyak 5 kali sehingga di dapatkan 25 sampel. Hasil penelitian dapat disimpulkan bahwa perlakuan terbaik terdapat pada (75% tepung gembili : 25% tepung jagung pulut). Masing-masing perlakuan berdasarkan kadar air 9,22%, kadar abu 8,28%, daya patah 2,30 N, kesukaan aroma 3,65 (netral), rasa 3,65 (netral), dan warna 3,57 (netral). Usaha pembuatan mie instan dengan proporsi 75% tepung umbi gembili : 25% tepung jagung pulut layak diusahakan dengan RCR =1,14, dan HPP 1.847,29/100 gram dengan harga jual Rp. 2.124,38/ bungkus.