PENGARUH PROPORSI TEPUNG SORGUM DAN TEPUNG SAGU AREN TERHADAP SIFAT FISIK MI KERING BEBAS GLUTEN

Abstract

This study aimed to know the effect of the proportion of sorghum flour and sago palm sugar on physical properties of dry noodles. The Completely Randomized Design (CRD) was used with one factor, namely the proportion of sorghum flour and sugar palm sago flour consisting of 7 levels (80:20 ; 75:25 ; 70:30 ; 65:35 ; 60:40 ; 55:45 ; 50: 50 (g)). The results showed the proportion of sorghum flour and sugar palm sago flour had an effect on the physical characteristics of broken power, breaking power, elongation, cooking time, cooking loss, but did not affect the physical water absorption capacity and color. The 60% proportion of brown sorghum flour and 40% sago palm sugar is the best treated dried noodles with 3.68N fracture power, 0.41N breaking strength, 20% elongation, 174% water absorption capacity, 618 seconds cooking time, 16% cooking loss and L * 47 brightness.