KUALITAS FRESH NOODLE SUBSTITUSI TEPUNG SORGUM DENGAN PENAMBAHAN GLUKOMANAN DAN SARI WORTEL

AZIZAH RAHMAWATI, . (2024) KUALITAS FRESH NOODLE SUBSTITUSI TEPUNG SORGUM DENGAN PENAMBAHAN GLUKOMANAN DAN SARI WORTEL. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mendapatkan formulasi resep terbaik dari fresh noodles substitusi tepung sorgum dengan penambahan glukomanan dan sari wortel. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan yang bertempat di Gedung H, Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Januari 2024 – Juli 2024. Metode yang digunakan dalam penelitian ini adalah melakukan uji validasi kepada 5 panelis industri ahli. Sampel penelitian yang digunakan adalah fresh noodle substitusi tepung sorgum sebanyak 24,3%, 30,3%, dan 36,4% dengan penambahan glukomanan 3% dan sari wortel 18,2%, kemudian diuji kepada 5 panelis ahli industri pabrik mie ayam yang menilai keseluruhan aspek. Berdasarkan hasil uji validasi panelis ahli yang dilakukan didapatkan hasil bahwa substitusi tepung sorgum yang semakin tinggi akan menurunkan kualitas produk fresh noodle substitusi tepung dengan penambahan glukomanan dan sari wortel ditinjau dari aspek warna, rasa sorgum, rasa wortel, aroma sorgum, aroma langu, kelicinan, kekenyalan, dan kelengketan pengunyahan. Kesimpulan penelitian ini adalah fresh noodle substitusi tepung sorgum dengan penambahan glukomanan dan sari wortel dengan persentase 24,3% adalah formula yang dapat direkomendasikan untuk digunakan dan dikembangkan dalam produk fresh noodle.***** This research aims to obtain the best recipe formulation for fresh noodles substituted for sorghum flour with the addition of glucomannan and carrot juice. This research was conducted in the Food Processing Laboratory located in Building H, Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Jakarta State University. The research period starts in January 2024 – July 2024. The method used in this research is to carry out validation tests on 5 expert industry panelists. The research sample used was fresh noodle substituted with 24,3%, 30,3% and 36,4% sorghum flour with the addition of 3% glucomannan and 18,2% carrot juice, then tested on 5 expert panelists in the chicken noodle factory industry who assessed all aspects. Based on the results of validation tests carried out by expert panelists, it was found that the higher the substitution of sorghum flour would reduce the quality of fresh noodle products, the substitution of flour with the addition of glucomannan and carrot juice in terms of the aspects of color, sorghum taste, carrot taste, sorghum aroma, pleasant aroma, smoothness, elasticity, and chewing stickiness. The conclusion of this research is that fresh noodle substituted for sorghum flour with the addition of glucomannan and carrot juice with a percentage of 24,3% is a formula that can be recommended for use and development in fresh noodle products.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Annis Kandriasari, S.Pd., M.Pd.
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Pendidikan > Pendidikan Dasar Pendidikan > Pendidikan Kejuruan dan Sekolah Kejuruan
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 22680 not found.
Date Deposited:	25 Jul 2024 03:31
Last Modified:	25 Jul 2024 03:31
URI:	http://repository.unj.ac.id/id/eprint/46302

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