UJI KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MI INSTAN MENGGUNAKAN TEPUNG SORGUM (SORGHUM BICOLOR (L) MOENCH) SEBAGAI BAHAN BAKU SUBSTITUSI TERIGU

Abstract

Sorghum (Sorghum bicolor (L) Moench) is a good substitute material in food processing. Sorghum flour has a high nutritional content of food fiber 7-9%, the digestibility of 72-80% protein digestibility 69-71%. This research used experimental design method Completely Randomize Design (RAL) Factorial, a factor comparison formulations flour and sorghum flour in percent (%) is 75:25, 65:35, 55:45 and oven temperature, 50 °C and 60 °C. Of these factors will be known best sorghum flour substitution on the manufacture of instant noodles. Selection of the best treatment was obtained from the next Effectiveness Index gain NP (Value Products). If the treatment has the highest NP, then the treatment is the best treatment, and vice versa. Assessment visits of the parameters used are the physical, chemical and preference level panelists on organoleptic testing. The results showed the best treatment is the formulation of instant noodles with wheat flour 75% (150 g) and 25% sorghum flour (50 g) with the oven temperature 60 °C. The treatment of parameter values ​​obtained physical properties of volume expansion coefficient 0.0431 /^oC, 32729 cm³ expansion volume, specific heat of 1,611 kj/kg^o. At the parameter values ​​obtained chemical properties of 6.688% moisture content, ash content of 2.015%, 0.26% fat content. In the organoleptic obtain the aroma value of 4.92 (somewhat like) and texture 3.68 (neutral / normal).

Keywords: Noodles, Sorghum, Substitution, Wheat