Pembuatan Mie Instan dari Tepung Komposit Biji-Bijian

Abstract

ISTIANDA SARI: Instant Noodle Production of Cereals Flour Composites, supervised by HERLA RUSMARILIN and LINDA MASNIARY LUBIS. Foxtail millet and proso millet utilization were as a food ingredient has not been developed as a diversification of food in society. The aims of this research was to find a comparison of instant noodles from flour composite grains of Foxtail millet, proso millet and wheat are the best in nutritional improvement. This research was conducted in January-April 2010 at the Laboratory of Food Technology, Faculty of Agriculture, North Sumatera University, Medan, this researched had been performed by using completely randomized design with two factors i.e : composition foxtail millet flour:proso millet flour:wheat flour (60:0:40, 45:15:40, 30:30 : 40, 15:45:40, 0:60:40) and CMC concentration (0%, 0.15%, 0.3%, 0.45%, 0.6%). Parameters analyzed were moisture content, ash content, protein content, fiber content content, a broken power, organoleptic texture and taste. The results showed that composition of foxtail millet flour:proso millet flour:wheat flour had highly significant effect on moisture content, ash content, protein content, fiber content, a broken power, organoleptic texture and taste. CMC concentration had highly significant effect on moisture content, protein content, a broken power, organoleptic texture and had no significant effect on ash content, fiber content, and organoleptic taste. The interaction of composition foxtail millet flour:proso millet flour:wheat flour and CMC concentration had significant effect only on protein content. The composition foxtail millet flour:proso millet flour:wheat flour (30:30:40) and CMC concentration of 0,6% gave the best quality of instant noodle.