Karakterisasi Mie Tepung Komposit Mocaf, Jagung dan Tempe dengan Penambahan Xanthan Gum danPsyllium Husk

Susanti, Grashella Widi (2022) Karakterisasi Mie Tepung Komposit Mocaf, Jagung dan Tempe dengan Penambahan Xanthan Gum danPsyllium Husk. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This study aims to determine the effect and concentration of hydrocolloids xanthan gum and psyllium husk and their interactions and to find the best treatment among these treatments on the chemical, physical and organoleptic characteristics of gluten free wet noodles based on mocaf, corn and tempeh. The research methodology used a factorial randomized block design with hydrocolloid treatment of xanthan gum and psyllium husk with concentrations of 0%, 2% and 4% which was repeated 3 times. Data processing with Analysis of Variance (ANOVA) and further BNJ test on chemical, physical and organoleptic properties (hedonic and hedonic quality) to compare all treatments after the ANOVA test was carried out. The results explained that the addition of xanthan gum had a very significant effect on water content, color L (brightness intensity), cooking loss, elasticity, hedonic aroma quality, texture hedonic quality, aroma hedonic and texture hedonic but not significantly different on fiber content, color hedonic, hedonic taste, color hedonic quality and taste hedonic quality. The addition of psyllium husk had a very significant effect on moisture content, fiber, L color, cooking loss, elasticity, color hedonic quality, and color hedonic but not significantly different on aroma hedonic quality, taste hedonic quality, aroma hedonic, taste hedonic and texture hedonic. Based on the results of the effectiveness test, gluten free wet noodles based on mocaf, corn and tempeh produced the best treatment on 0% xanthan gum and 2% psyllium husk.

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