MUTU SENSORIS MIE TERSUBSTITUSI TEPUNG TEMPE DAN EKSTRAK WORTEL

  • Siti Maryam Program Studi Pendidikan Kimia, Jurusan Kimia, FMIPA, UNDIKSHA

Abstract

Noodles is a food made from wheat flour which is very popular with the public. The purpose of this research is to determine the sensory quality of noodles made by way of substitution of wheat flour by using tempe flour and carrot extract. There are four kinds of noodles, Mie I control (only wheat flour), Mie II, III and IV are noodles substituted by the ratio of wheat flour: tempe flour and carrot extract are: (50: 30: 20); (50: 25: 25) and (50: 20: 30). Sensory quality test conducted on 27 participants who like to noodle. The assessment uses a hedonic scale that includes: color, aroma, taste, texture, adhesiveness and suppleness. The results of the research are: the best color and aroma is on IV noodles, while the taste, texture, stickiness and chewy on substituted noodles are on noodles with 25% tempe flour substitution and 25% carrot extract (noodle 3)

Published
2017-11-18
How to Cite
MARYAM, Siti. MUTU SENSORIS MIE TERSUBSTITUSI TEPUNG TEMPE DAN EKSTRAK WORTEL. Proceeding SENARI, [S.l.], v. 5, p. 384-390, nov. 2017. Available at: <http://eproceeding.undiksha.ac.id/index.php/senari/article/view/1117>. Date accessed: 17 july 2018.
Section
Articles