PENGARUH CAMPURAN KUNYIT, KAYU MANIS, ATAU DAUN JAMBU BIJI TERHADAP SIFAT FISIK MI TAPIOKA

AMALIA MAR’ATUN NADHIFAH, 1414051008 (2019) PENGARUH CAMPURAN KUNYIT, KAYU MANIS, ATAU DAUN JAMBU BIJI TERHADAP SIFAT FISIK MI TAPIOKA. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstract

This study aims to determine the effect of a mixture of turmeric, cinnamon or guava leaves on the physical properties of tapioca noodles. This research consists of preliminary research and main research. Preliminary research was conducted to obtain the best powder addition method to gain noodle with high phenol content. The main study was assigned in non-factorial Randomized Complete Block Design (RCBD) with four replications. Analysis of variance was applied to differentiate between the treatments. The homogeneity of the data was tested by Bartlet test and the addition of data was tested by the Tuckey test. To find out the differences between treatments the data were tested further with the LeastSignificanceDifference test (LSD). Preliminary research showed that tapioca noodles added herbal powder mixtures directly had a higher total phenol (224.83 ± 2.02 ppm GAE (Gallic Acid Equivalent) compared to tapioca noodles added tea bags (122.33 ± 9,5 ppm GAE). The mixture of turmeric, cinnamon or guava leaves has a significant effect on the value of water absorption, and the expand ability of tapioca noodle. Water absorption of the tapioca noodles is 98.875- 99.410%, and the expand ability is 13.128-14.660%. The addition of herbal powder mixture did not significantly affect the tensile strength and oil holding capacity of tapioca noodle where their values are 0.373-0.468 N and 105.850- 119,900%, respectively. Keywords: Cinnamon, Guava leaves, Physical properties, Tapioca noodle,

Item Type: Other
Subjects: ?? 630 ??
Divisions: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: UPT . Rukiah
Date Deposited: 30 Mar 2022 05:09
Last Modified: 30 Mar 2022 05:09
URI: http://digilib.unila.ac.id/id/eprint/56802

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