Detail Inovasi Perguruan Tinggi


Tema: KAJIAN PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN BUBUR RUMPUT LAUT (Eucheuma cottonii) DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MIE BASAH RUMPUT LAUT
Judul: KAJIAN PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN BUBUR RUMPUT LAUT (Eucheuma cottonii) DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MIE BASAH RUMPUT LAUT
Perguruan Tinggi: Universitas Pasundan
Jenis/sdm: dosen/0410036101#0412087001

Tahun: 2013

The objectives of this study was determined the effect of comparison Mocaf (Modified Cassava Flour) with seaweed (Eucheuma cotonii) and steaming time on the characteristics of wet seaweed noodles. The benefits of this research are expected to be an effort to reduce dependence on wheat flour in making a wet noodle so as to reduce the consumption of wheat and wet noodle product diversification, as well as to increase the nutritional value as well as economic value on a wet noodle. Mocaf comparative research studies (Modified Cassava Flour) with seaweed (Eucheuma cotonii) and steaming time on the characteristics of wet seaweed noodles is done by using two studies, the preliminary research and primary research. Preliminary research conducted by making a wet noodle seaweed treatment with two different mocaf the treatment mocaf steamed and not steamed mocaf treatment. Primary research conducted with a randomized group design with repeated three times. Responses analyzed include chemical response and organoleptic response. Selected sample from all the responses and then test the total microbial. Preliminary research results indicate that wet noodle making seaweed with steamed mocaf treatment selected. The main results of the study showed treatment with seaweed comparison mocaf significant effect on the moisture content, ash content, crude fiber content, protein content and color, flavor and texture (firmness). Treatment effect on the duration of steaming water content, crude fiber content, protein content, and texture (firmness). Interaction between mocaf comparison with seaweed and steaming time significantly affect the moisture content, crude fiber content, protein content and the texture (elasticity). The main research results seaweed wet noodle products are the best of the entire response for p2w1 treatment by comparison with seaweed mocaf 6: 4 and the duration of steaming for 15 minutes produces moisture 52.87%, ash content 1.95%, crude fiber content 3.59%, 6,41% protein content and total microbial test results of 470 colonies/ml. Keywords: Mocaf, Seawed, Steaming,Gelatinization,Seaweed Noodle.