CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR

Abstract

Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flour to produce the best corn noodles based on physical, chemical and sensory properties. The observed variables of this study were moisture, ash, soluble protein, fat, elongation, colour, flavour, taste, and preferences. The results showed that based on physical, chemical and sensory properties, the best corn noodle could be made from flour made from waxy corn soaked for 24 hours and a ratio of corn:tempeh flour of 80:20. The noodle produced had 12.1% of total protein content, 2.8% of soluble protein, 8.4% of fat, 5.9% of moisture, 3.6% of ash, 69.9% of carbohydrate, 17.6% of elongation, yellow colour, slight flavour of corn/soybean, and 2.6 of preferences. ABSTRAK Jenis jagung (waxy dan non waxy) serta proses pengolahan tepung menghasilkan perbedaan sifat tepung jagung, dan apabila diaplikasikan pada pembuatan mi akan menghasilkan sifat mi yang berbeda. Substitusi tepung tempe pada pembuatan mi jagung meningkatkan kadar proteinnya, tetapi dapat mengubah sifat sensori mi. Penelitian bertujuan menentukan kombinasi perlakuan terbaik (antara jenis jagung, proses pengolahan tepung dan proporsi tepung jagung:tempe) yang dapat menghasilkan mi jagung terbaik (berdasar sifat fisik, kimia dan sensoris). Variabel yang diukur meliputi kadar air, kadar abu, protein terlarut, lemak, pemanjangan/elongasi, warna, aroma, rasa dan kesukaan. Hasil penelitian menunjukkan bahwa berdasar sifat fisik, kimia dan sensoris, mi jagung terbaik dibuat dari tepung jagung waxy yang dibuat melalui proses perendaman selama 24 jam, dan proporsi tepung jagung: tempe yang digunakan pada pembuatan mi 80:20 (V2P1T2). Karakteristik mi adalah sebagai berikut: kadar protein total 12,1%, protein terlarut 2,8%, lemak 8,4% b, air 5,9% bk, abu 3,6%bk, karbohidrat 69,9% bk, elongasi 17,6%, warna kuning, aroma jagung/tempe yang agak terasa, dan kesukaan 2,6.