Karakterisasi Sifat Fisik, Kimia dan Sensoris Bihun Berbahan Tepung Komposit Ganyong (Canna edulis) dan Kacang Hijau (Vigna radiata)
(Physicochemical and Sensory Properties of Vermicelli Made from Canna (Canna edulis) and Mungbean (Vigna radiata) Composite Flour)
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Jumanah Jumanah
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Maryanto Maryanto
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Wiwik Siti Windrati
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
DOI: https://doi.org/10.19184/j-agt.v11i02.6517
ABSTRACT
Vermicelli is a processed product with yarn forms which are made from rice flour. Canna flour can replace the main ingredient of rice flour in making vermicelli. The manufacture of vermicelli flour composite requires protein ingredients such as mung bean flour to increase the protein content of vermicelli. The purpose of this study was to determine the good ratio of manufacture of vermicelli made from canna and mung bean composite flour and knowing the best formulation based on the most preferred of vermicelli. The research used Completely Random Design (CRD) with one factor method i.e substitution of canna flour and mung bean flour with five variations treatments. The treatments were controls (vermicelli rice commercial), P1 (60%:5%:35%), P2 (50%:15%:35%), P3 (40%:25%:35%), P4 (30%:35%:35%), P5 (20%:45%:35%). This result showed that the ratio of canna flour and mung bean flour effected on ash content, fat content, protein content, carbohydrate, color, rehydration, elasticity and organoleptic, but no effected on moisture content, taste, flavor and overall. Vermicelli favored on P4 treatment (30%: 35%: 35%) produced had value of preferences color 5,46 (neutral), flavor 5,46 (neutral), taste 5,23 (neutral), texture 5,92 (neutral), overall 5,92. Chemical properties of moisture content 9.85%, ash content 0.05%, fat content 1.74%, protein content 9.83%, carbohydrate content 78,60%, and color (lightness) 54,94, elasticity 7,32% and power of Rehydration 24,77%.
Keywords: vermicelli, canna flour, mung bean flour, tapioca
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Published
20-12-2017
Issue
Vol. 11 No. 2 2017: Jurnal Agroteknologi
Pages
128-138
License
Copyright (c) 2017 Jurnal Agroteknologi
How to Cite
Jumanah, J., Maryanto, M., & Windrati, W.S. (2017). Karakterisasi sifat fisik, kimia dan sensoris bihun berbahan tepung komposit ganyong (Canna edulis) dan kacang hijau (Vigna radiata). Jurnal Agroteknologi, 11(2), 128-138. https://doi.org/10.19184/j-agt.v11i02.6517
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