Subtitusi Buah Sukun (Artocapus altilis Forst) Dalam Pembuatan Mie Basah Berbahan Dasar Tepung Gaplek Berprotein
Subtitution of Breadfruit (Artocapus altilis Forst) As an Additional Ingredient in The Process of Manufacturing Wet Noodles From Protein Cassava Flour
Frahma Safitri*, Sri Hartini**
*Mahasiswa Progdi Kimia, FSM-UKSW , Salatiga ** Dosen Progdi Kimia, FSM-UKSW , Salatiga
ABSTRACT
In the effort Indonesia food diversify hence conducted by research of making
wet noodles from bread-fruit subtitution to produce wet noodles with good physical
characteristic and have fiber rate and also high protein rate. The purpose of this research
is to determine he best concentration addition of bread-fruit as an ingredent in making a
wet noodle made from protein cassava flour. Data were analyzed using Randomized
Completely Block Design (RCBD) with time analyse as a group and concentration
addition of breadfruit as a treatment, as a breadfruit additional substitution as follows :
control , 20 % , 25 % , 30 % , 35 % and 40 %, and analysis time used repeat the study.
The Honestly Significant Differences (HSD) test at 5 % level of significance used to
compared treatment average. Parameter perceived is water rate, dusty rate, rehidrasi
energy, elasticity, protein rate, and fibre rate. From result of research show the average
water rate is : 54, 10 - 58,93% dusty rate : 2,23%-2,89% fibre rate : 10,32-20,61%.
Addition most optimal of Bread-Fruit seen from water absorpsion, cooking lose, broken
time and long addition of noodles is the addition of 40 % bread-fruit.
