Pengaruh Perbandingan Tepung Komposit (Terigu, Mocaf, dan Tepung Jagung Terfermentasi) dan Tingkat Kehalusan Tepung Terhadap Mutu Tepung Bumbu Ayam Goreng

Abstract

This study was aimed to determine the effect of ratio of composite flour (wheat flour, mocaf, and fermented maize flour) and flour fineness level on the quality of fried chicken seasoned flour. This study used completely randomized design with two factors: ratio of composite flour (wheat flour, mocaf, and fermented maize flour) (P): (84%: 0%: 16%, 63%: 21%: 16%, 42%: 42%: 16%, 21%: 63%: 16%, and 0%: 84%: 16%), and flour fineness level (H): (60 mesh), (80 mesh), and (100 mesh). Composite flour ratio (wheat, mocaf, and fermented maize fluor) of 42%: 42%: 16% and flour fineness level of 60 mesh produced the best quality of seasoned flour. The best product had a starch content of 78,2562% and amylose level of 15,7698%.

Penelitian ini dilakukan untuk menentukan pengaruh perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) dan tingkat kehalusan tepung terhadap mutu tepung bumbu ayam goreng. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) (P) : (84%:0%:16%, 63%:21%:16%, 42%:42%:16%, 21%:63%:16%, dan 0%:84%:16%) dan tingkat kehalusan tepung (H) : (60 mesh), (80 mesh), dan (100 mesh). Perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) 42%:42%:16% dan tingkat kehalusan tepung 60 mesh menghasilkan tepung bumbu dengan mutu terbaik. Produk terbaik dilakukan analisa kadar pati yaitu sebesar 78,2562% dan kadar amilosa sebesar 15,7698%.