Karakteristik Fisikokimia dan Sensori Vla Instan Tepung Labu Parang (Cucurbita moschata D.) dengan Penambahan Maizena Sebagai Pengental

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung labu parang dan maizena terhadap sifat fisik dan kimia vla instan yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan lima taraf yaitu perbandingan tepung labu parang dan maizena (20,1:1; 19,6:1,5; 19,1:2; 18,6:2,5; 18,1:3) dengan dua kali ulangan. Analisis produk meliputi uji fisik (viskositas), uji kimia (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar β-Karoten, antioksidan), dan uji organoleptik (uji mutu sensori dan uji hedonik). Hasil penelitian menunjukkan kandungan kimia pada vla instan tepung labu parang terpilih untuk kadar air 4,48%, abu 5,84%, lemak 5,85%, protein 14,66%, karbohidrat 69,17%, aktivitas antioksidan 1190,44 ppm, dan β-Karoten sebesar 1525,03 μg/g. Vla instan tepung labu parang yang disukai oleh panelis yaitu dengan perbandingan tepung labu parang dan maizena sebesar (18,1:3).

The Visible Characteristic of Modified Cassava Flour-Noodle after Treatment with Mineral Salt

“…The use of mocaf flour in noodle products produces a higher salt value than wheat flour. This is in accordance with the opinion of [30] which stated that before making mocaf flour, cassava was soaked initially using sodium metabisulfite to remove the HCN content, thus the MF and MFM were the noodle product with high value in salinity.…”

“…The use of mocaf flour in noodle products produces a higher salt value than wheat flour. This is in accordance with the opinion of[30] which stated that before making mocaf flour, cassava was soaked initially using sodium metabisulfite to remove the HCN content, thus the MF and MFM were the noodle product with high value in salinity.The pH value affects the color, texture, and taste of noodles and especially the increase in yellowness. This increase in yellow color is due to flavones (apigenin glycosides)[31] which are colorless at neutral pH, but detaches from starch and turns into yellow at high pH.…”