Karakteristik Fisikokimia dan Sensori Mie Ubi Kayu dengan Suplementasi Isolat Protein Kedelai
(The Physico-chemical and Sensory Charracteristics of Cassava Noodle Suplementated by Isolate Soybean Protein)
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Retno Setyawati
Jurusan Teknologi Pertanian, Universitas Jenderal Soedirman, Banyumas, Indonesia
Hidayah Dwiyanti
Jurusan Teknologi Pertanian, Universitas Jenderal Soedirman, Banyumas, Indonesia
AR Siswanto BW
Jurusan Kesehatan Masyarakat, Universitas Jenderal Soedirman, Banyumas, Indonesia
DOI:
ABSTRACT
The aims of this research were: (1) to find the appropriate of suplementation of isolated soybean protein to produce cassava noodle with high protein content, high extensibility, low cooking loss, and elastic texture; and (2) to find of the blanching period to produce cassava noodle with high extensibility, low cooking loss, and elastic texture. The experimental design used was Randomized Block Design (RBD). The factor tried were suplementation of isolated soybean protein (5, 10, and 15 %), and period of blanching (5; 7,5; and 10 minute). Each combinations of treatment were repeated three times, so there were 27 experimental units. Variables observed were chemical, physical and sensory properties. The result showed that 15% suplementation of isolated soybean protein and 10 minute period of blanching was produce cassava noodle with rather elastic texture (scale of 2.27), yellowish colour (scale of 3.20), rather beany flavor (scale of 2.47), rather delicious flavor (scale of 2.33), and preference was like (scale of 2.60). The chemical composition of product were 11.74 % (wb) of water content, 1.45 % (db) of dissolved protein content, 3.49 % (db) of ash content, 10.35 % (db) of fiber content, 9.71 % (db) of total protein content, 1.73 % (db) of fat content, and 73.33 % (db) of carbohydrate by difference content. Physical properties of this product were 20.9 % extensibility and 4.73% (db) of cooking loss.
Keywords: cassava noodle, isolated soybean protein, physical properties, sensory properties
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Published
20-06-2011
Issue
Vol. 5 No. 1 2011: Jurnal Agroteknologi
Pages
32-39
License
Copyright (c) 2011 Jurnal Agroteknologi
How to Cite
Setyawati, R., Dwiyanti, H., & Siswanto BW, A.R. (2011). Karakteristik fisikokimia dan sensori mie ubi kayu dengan suplementasi isolat protein kedelai. Jurnal Agroteknologi, 5(1), 32-39.
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