KARAKTERISTIK MIE KERING JAGUNG MODIFIKASI SECARA HEAT MOUISTURE TREATMENT DAN RETROGRADASI

  • Lamria Mangunsong
  • Desdy Hendra Gunawan
Keywords: corn, Retrogradasi, tensile strength, elongation, sensory analysis

Abstract

This research aims to improve the characteristics of dry corn noodles by modifying corn flour using Heat Moisture Treatment and Retrogradation for the food needs of people who really like noodles in almost all communities. This research method with variations in setting the initial water content of corn flour is 18%, 21%, 24% and 27% and retrograde time is 24 hours and 48 hours and control (natural corn flour without modification). then the modified flour was applied to the dry noodles as a basic ingredient. Modified dry corn noodles were analyzed includes physical analysis (tensile strength, elongation and hardness) and sensory analysis (scoring method for aroma, texture, color and hedonic test. Modification of corn flour with HMT water content variation and duration of Retrogradation shows results that the higher water content HMT with 24 hours retrogradeation shows that the water content of 24 and 27% with 24 hours retrogradation results in values ​​of 1.92 - 2.04, which means dry noodles are preferred, elongation (121,062 and 123,303%), Tensile Strength (1,189 and 1,168 N / mm2), expandability (46,950 and 47,181 g/g), hardness (2,997 and 2,981 g/Cm2) Solubility (15,232 and 15,241%).

Published
2020-03-31
Section
Articles