KARAKTERISTIK INSTANT NOODLE DARI PATI JAGUNG TERMODIFIKASI

  • Lamria Mangunsong
Keywords: Pati jagung, Instant Noodle, Autoclaving-Cooling dan Heat Moisture Treatment(AC-HMT), elongasi, tensile strenght

Abstract


    Natural corn starch (native) has a weakness as an instant noodle material. With the treatment   modification  of Autoclaving-Cooling and Heat Moisture Treatment (AC-HMT) is expected to use corn starch to produce better Instant Noodle. The purpose of this study was to evaluate the physical characteristics of Instant Noodle corn from the formulation of corn starch and modified corn starch. The method of this research consists of three stages, the first step is corn starch extraction. The second step is Corn starch modification with AC-HMT combination method which is corn susceptibility of 20% w / w formed at 700C temperature heated by autoclave for 15 minutes, at 1200C , followed by HMT process with HMT treatment 15 minutes (autoclave for 15 minutes). While the third stage is the manufacture of Instant Noodle. The experimental design used in this study is the Complete Factorial Design that is the ratio between corn starch and starch modification of the best treatment of corn starch modification is then used for its application in the manufacture of instant noodle with the ratio between cornstarch and modified corn starch is divided into five formulas that is 100: 0; 75:25; 50:50; 25:75; 0: 100. The results of this study indicate that the formula instant noodle maize 25:75 produces better characteristics with water content, tensile strength, elongation, solubility and swelling power as follows 9,8466%, 0.4767N, 68.4738%, 1.1869% , and 39.6540%

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Published
2018-04-11
How to Cite
Mangunsong, L. (2018). KARAKTERISTIK INSTANT NOODLE DARI PATI JAGUNG TERMODIFIKASI. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 9(1), 28-33. https://doi.org/10.35891/tp.v9i1.936
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Artikel