Karakteristik Fisikokimia dan Sensori Mi dengan Substitusi Tepung Kentang

  • Ria Noviar Triana South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor
  • Nuri Andarwulan 1. South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor 2. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
  • Dede Robiatul Adawiyah 1. South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor 2. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
  • Denny Agustin South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor
  • Rini Kesenja Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
  • Desty Gitapratiwi South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor
Keywords: Instant noodle, wet noodle, potato flour, cooking loss

Abstract

Noodles are made from wheat flour, starch, water salt, and other ingredients that improve the texture and flavor of noodles. The objectives of this research were: (1) characterize of dough made using potato flour, (2) characterization physicochemical and sensory characteristics of noodles as affected by potato flour as substituent of wheat flour. The use of potato flour is expected to improve quality of noodles produced either from sensory properties as well as its functional properties. Process for making noodle with potato flour substituted includes mixing (10 minute), resting (5 minute), sheeting (9-13 time), slitting, cutting, steaming (10 minute, 100 °C) and drying (90 minute, 70°C, dried noodles) or frying (1-1.5 minute, 160°C, fried noodles). Good noodle dough can be produced relatively easy if level of substitution by potato flour were not more than 10% (fine flour), 25% (granule), 15% (ground standard flakes), and 5% (standard flakes). Wet noodles subtituted by potato flour had smooth of mouthfeel, addition of potato flour in dried noodles can improve attribute sweet potato aroma, more easy dehydrated and a lower moisture content, while fried noodles subtituted by potato flour produce quite strong attribute sweet potato aroma, improve the taste and lower moisture content.

 

Downloads

Download data is not yet available.
Published
2016-04-29
How to Cite
Triana, R. N., Andarwulan, N., Adawiyah, D. R., Agustin, D., Kesenja, R., & Gitapratiwi, D. (2016). Karakteristik Fisikokimia dan Sensori Mi dengan Substitusi Tepung Kentang. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 3(1), 35-44. Retrieved from https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/27571