Pengaruh Jenis Tepung yang Digunakan dan Konsentrasi Kitosan terhadap Mutu Mie Basah

Abstract

This research was performed to find the effect of the powder type and concentration of chitosan on the quality of boiled noodle. The research had been performed using factorial completely randomized design (CRD) with two factors i.e : powder type (T) : (cassava powder, corn powder, wheat powder, and rice powder) and the concentration of chitosan (K) : (50, 100, 150 and 200 ppm). Parameters analysed were water content, protein content, mineral content and organoleptic values (colour, taste, and texture). The results showed that the powder type and concentration of chitosan had higly significant effect on all parameters. Interaction of the powder type and concentration of chitosan had no significant effect on all parameters, except the texture organoleptic value. The cassava powder or concentration of chitosan 200 ppm produced better and the more acceptable quality of boiled noodle.