Pengaruh Perbandingan Tepung Terigu dengan Tepung Jagung dan Konsentari Kalium Sorbat terhadap Mutu Mie Basah (Boiled Noodle)

Abstract

The aim of this research was to investigate the effect of composition of wheat and corn flour and consentration of potassium sorbate on the quality of boiled noodle. The research had been perfomed using factorial completely randomized design with two factors i.e : composition wheat and corn flour (T) with 5 levels : (100% wheat flour : 0% corn flour, (90% wheat flour : 10% corn flour), (80% wheat flour : 20% corn flour), (70% wheat flour : 30% corn flour), and (60% wheat flour : 40 corn flour) and consentration of potassium sorbate (L) with 3 levels 250 ppm, 500 ppm and 750 ppm. Parameters analysed were protein content, swelling ratio, tensilestrength and organoleptic value (colour, aroma, taste and texture). The results showed that the composition wheat and corn flour had highly significant effect on protein content, swelling ratio, tensilestrength, and organoleptic values (colour and texture), had significant effect on organoleptic value (aroma) but had no significant effect on organoleptic value (taste). Consentration of potassium sorbate had highly significant effect of protein content and organoleptik values (aroma and taste), high significant effect on swelling ratio but no significant effect on tensilestrength. The interaction of composition wheat and corn flour and consentration of potassium sorbate had no significant effect on protein content, swelling ratio and organoleptic values (colour, aroma, taste and texture) but had high significant effect on tensilestrength. The mixture of wheat 60% and 40% corn flour and consentration of potassium sorbate 750 ppm produced the good and acceptable quality of the boiled noodle.