Pengaruh Perbandingan Tepung Ubi Ungu (Ipomea batatas L.) dengan Pati Ubi Kuning (Ipomea batatas L.) serta Tepung Kedelai (Glycine max) terhadap Mi Organik Kering Mix (Gluten free)

• Main Author: Hasnelly Sriyono
• Format: Article
• Language: English
• Published: Universitas Pasundan 2019-12-01
• Series: PFTJ: Pasundan Food Technology Journal
• Online Access: https://journal.unpas.ac.id/index.php/foodtechnology/article/view/1713

The purpose of this research is to know the effect of composition ratio of purple yam flour and yellow yam starch and addition of soybean flour to the characteristics of dry organic noodles. In addition, to improve the healthy lifestyle of the community by eating organic foods and inform the public about alternative materials made from organic yam and organic soybean as a local commodity. This study used Randomized Block Design (RAK) with 2 factors and 3 repetitions. This research consisted of two factors: composition ratio of purple yam flour with yellow yam starch (K) consisting of: k1 = (90%: 10%), k2 = (70%: 30%), k3 = (50%: 50 %) and addition of soy flour (T) consisting of: t1 = (8%), t2 = (10%), t3 = (12%). Response used in this research consist of: water content, protein content, carbohydrate content, swelling index, cooking loss also organoleptic response that is color response, aroma, taste and texture. Selected samples were tested for antioxidant activity. The addition of organic soy flour affects the response of aroma, taste, texture, moisture content, carbohydrate content, protein content, swelling index, and cooking loss but no effect on color response. The selected treatment is k1t3 formulation which is 90% purple yam flour ratio and 10% yellow yam starch. Based on organoleptic, chemical, and physical response with water content 9,59%, protein content 8,53, and carbohydrate content 62,60%.