PROPORSI TEPUNG SUWEG (Amorphophallus campanulatus B1) TERMODIFIKASI DENGAN JAGUNG PULUT PADA PEMBUATAN MIE INSTAN SERTA ANALISA USAHANYA

Abstract

The purpose of this study was to determine the best treatment proportion of modified Suweg flour with sticky corn in the manufacture of instant noodles. This research use dan experimental design of Completely Randomized Design (CRD) with one factor. The factor wasthe proportion of modified Suweg flourwith sticky corn, M1 = 90% Suweg starch + 10% sticky corn, M2 = 80% Suweg starch + 20% sticky corn, M3 = 70% Suweg starch + 30% sticky corn, M4 = 60% Suweg starch + 40% sticky corn, M5 = 50% Suweg starch + 50% sticky corn. The results of this study showed that the best treatment contained was in M3 proportion (70% modiefied Suweg starch : 30% sticky corn) with water content of 14,15%, ash content of 1,68%, a broken power (elasticity) of 0,76 N.

Tujuan penelitian ini untuk menentukan perlakuan terbaik proporsi tepung umbi suweg termodifikasi dengan jagung pulut dalam pembuatan mie instan. Penelitian ini menggunakan rancangan percobaan Rancangan Acak Lengkap (RAL) dengan satu faktor, faktornya yaitu proporsi tepung umbi suweg termodifikasi dengan jagung Pulut, M1 = 90% tepung umbi suweg + 10% jagung pulut, M2 = 80% tepung umbi suweg + 20% jagung pulut, M3 = 70% tepung umbi suweg + 30% jagung pulut, M4 = 60% tepung umbi suweg + 40% jagung pulut, M5 = 50% tepung umbi suweg + 50% jagung pulut. Hasil Penelitian ini menunjukkan bahwa perlakuan terbaik pada proporsi M3 (70% Tepung umbi suweg termodifikasi : 30% jagung pulut) dengan kadar air 14,15%, kadar abu 1,68%, daya patah 0,76 N.