Pengaruh Penambahan Tepung Edamame (Glycin max(L) Merr) Terhadap Karakteristik Fisik dan Organoleptik Mie Basah

Faradilla, Fitria (2015) Pengaruh Penambahan Tepung Edamame (Glycin max(L) Merr) Terhadap Karakteristik Fisik dan Organoleptik Mie Basah. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

One kind of plants that can be used to increase the nutritional value of wet noodle product is edamame (Glycin max (L) Merr), edamame is used as flour as to maintain shelf life and to have a high nutrient content, especially protein. This study aims to determine the effect and the best amount of additional edamame (Glycin max (L) Merr) flour against the physical and organoleptic characteristics of wet noodles. Research conducted at the laboratory of Food Analysis and Food Arts Unit Polytechnic of Jember from September to October 2014. The method used was experimental method with a completely randomized design (CRD) non factorial with 5 treatments (P0 = edamame flour 0%, P1 = edamame flour 10%, P2 = 20% edamame Flour, P3 = edamame flour 30% and P4 = edamame flour 40%) with 4 replications. The parameters of the research includes chemical, physical and organoleptic test. The results showed that the addition of different concentration of edamame (Glycin max (L) Merr) flour in wet noodle making process did not significantly affect water absorption capacity. Nevertheless, the addition of edamame (Glycin max (L) Merr) flour in different amount in wet noodle making was highly significant (P> 0.01) on the chemical properties of proteins and organoleptic properties of hedonic and hedonic quality, as well as significant (P> 0, 05) against chemical properties of water content, fiber content and hedonic color. The optimum addition of edamame (Glycin max (L) Merr) flour is 30% which performing the best result to edamame wet noodle.

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