M.Anastasia Ari Martiyanti, Vania Vivian Vita
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引用次数: 3

摘要

方便面是一种经过加工的面粉食品,由于其加工和外观实用,经常被消费。为了减少小麦粉的使用,必须用其他具有物理性质和营养成分相似的面粉代替,其中一种是白地瓜粉。为了增加方便面中的蛋白质和钙,加入了辣木叶粉。本研究的目的是确定方便面的加工、化学和感官特性。在本研究中,使用白地瓜粉制作方便面,并根据辣木叶粉的添加量,分别为0、10和20克。进行的测试是感官测试(得分和享乐测试)。感官测试数据使用ANAVA进行处理,如果有显著差异,则进行LSD测试。得分测试结果表明,每种处理方法在颜色、香气、味道和质地等参数上都有真正的差异。快感测试结果表明,不添加辣木叶粉的方便面,其颜色不棕绿,没有辣木叶的气味,没有辣木叶的味道,口感略脆。白地瓜粉方便面中,添加辣木叶粉10克,以20克为优选,添加10克产生中性评分
本文章由计算机程序翻译,如有差异,请以英文原文为准。
SIFAT ORGANOLEPTIK MI INSTAN TEPUNG UBI JALAR PUTIH PENAMBAHAN TEPUNG DAUN KELOR
Instant noodles are processed flour foods that are often consumed because of their practical processing and presentation. To reduce the use of wheat flour, it is necessary to substitute with other flour which has physical properties and similar nutrient content, one of which is white sweet potato flour. To increase protein and calcium in instant noodles, Moringa leaf flour is added. The purpose of this study was to determine the processing, chemical and sensory characteristics of instant noodles. In this study, instant noodles were made using white sweet potato flour with variations in the addition of Moringa leaf flour, namely 0, 10, and 20 grams. Tests carried out were organoleptic tests (scoring and hedonic tests). Organoleptic test data was processed using ANAVA and if there were significant differences, it was followed by the LSD Test. Scoring test results show that each treatment gives a real difference in the parameters of color, aroma, taste, and texture. The hedonic test results show that the most preferred sample is instant noodles without the addition of Moringa leaf flour which has a color not brownish green, does not smell of Moringa leaves, tasteless taste of Moringa leaves, and a slightly crispy texture. Among the white sweet potato flour instant noodles, the addition of 10 gram Moringa leaf flour with the preferred 20 grams is the addition of 10 grams resulting in a neutral rating scale
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