Kajian Mutu Mi Instan Yang Terbuat Dari Tepung Jagung Lokal Riau Dan Pati Sagu

Abstract

The purpose of this study is to obtain the best ratio of corn flour and instan noodles sago starch to produce a minimum of 90% integrity. A completely randomized design in this study with five treatments and four replications, treatment consist of JST1 (corn flour 60% : sago starch 30% : tapioca 10%), JST2 (corn flour 55% : sago starch 35% : tapioca 10%), JST3 (corn flour 50% ; sago starch 40% : tapioca 10%), JST4 (corn flour 45% : sago starch 45% : tapioca 10%), JST5 (corn flour 40% : sago starch 50% : tapioca 10%). The result showed that the ratio of corn flour and sago starch were significantly. Best treatment in this study is JST2 noodles with value integrity 95.356% (w/w), moisture content before frying 10.734% (w/w), moisture content after frying 6.39% (w/w), protein content of 8.177% (w/w), total acid number 0.138% (w/w), the integrity of 95.356% (w/w), and rehydration time 10 minutes 6 seconds.