Karakteristik Mi Kering Berbahan Baku Tepung Jagung Putih Hasil Fermentasi Terkendali Yang Ditambah Cmc Dengan Konsentrasi Berbeda

Abstract

The characteristics of dry noodles made from fermented white corn flour for 36 hours and added by the CMC with different concentrations, ie 0 %, 0.6 %, 0.8 %, 1.0 %, and 1.2 % (w/w) were studied. The addition of CMC 1.2 % (w/w) have resulted the best corn dried noodles quality. The characteristics were 16 % of cooking loss, 2326.92 gf of the hardness, 106.35 % of elongation, 15.88 % of water content, 1.32 % of ash content, 5.79 % of protein content, 0.44 % of fat content, 76.57 % of carbohydrate content, color score was 3.5 (white to yellow), aroma score was 3.7 (rather typical corn ), elasticity score was 4.6 (springy), the taste score was 3.7 (slightly salty) and took the first rank test (score of 3.9). The addition of CMC improved the quality of corn dried noodles but it was yet produced the optimal characteristics of corn dried noodles according to the SNI 01-2974-1996 about dried noodles. It’s suggested to optimaze the addition of CMC to improve the quality of corn dried noodles.