SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI

Authors

  • Nastri Dila Saniati Mahasiswa Jurusan Teknologi Hasil Pertanian Universitas Lampung
  • Siti Nurdjanah Dosen Jurusan Teknologi Hasil Pertanian Universitas Lampung
  • Susilawati - Dosen Jurusan Teknologi Hasil Pertanian Universitas Lampung
  • Nanti Musita Balai Riset dan Standardisasi Industri Lampung

DOI:

https://doi.org/10.23960/jtihp.v18i2.114%20-%20122
Abstract View: 815

Abstract

This research was dedicated to study the organoleptic properties of nixtamalized corn starch noodles and to find the best result from the duration needed in steeping process (0, 8, 16, 24, and 32 hours). The research was a single factor, arranged in a Complete Randomized Design (RAKL) with five replications. The data were analyzed using ANOVA and further tested with LSD at 5% level of of significance. The result showed that duration of nixtamalization had  significant effects on color and overall acceptance  of dry noodles as will as color of wet noodles. The best result was found on 8 hour of the steeping. This noodle had moisture content of 10.8% in the form of dry noodles and 62.1% in the form of wet noodles. It also contained 1.7% ash, 1.1% fat, 3.7% protein, 82.8% carbohydrate, 8.7% non starch polysaccharide, and 3.5% cooking loss.

Keywords: corn noodles, nixtamalized corn flour

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TIHP Vol 18 No 2

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Published

2013-09-02

How to Cite

Saniati, N. D., Nurdjanah, S., -, S., & Musita, N. (2013). SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 18(2), 114–122. https://doi.org/10.23960/jtihp.v18i2.114 - 122

Issue

Vol. 18 No. 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

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