Karakterisasi Mie Instan dengan Substitusi Tepung Jagung dari Berbagai Varietas

Abstract

The research was performed to find the effect of flour substitution from some corn variety of the instant noodle. The research was performed using Duncan’s methode i.e corn variety (V): (Sukmaraga, Kalingga, Bayu, Arjuna, Lamuru, Bisi-12, N-35, Dekal-9). Parameters analysed were moisture content of corn, moisture content of instant noodle, ash content, protein content,water absorbed air (DSA), lost solid caused cooked (KPAP) and organoleptic values colour, aroma, flavor, taste and tecture. To produced the best quality of instan noddle used hybrida variety is bisi-12 of corn flour substitution.