Pengaruh Variasi Ukuran Partikel Tepung Jagung terhadap Karakteristik Fisikokimia Mi Jagung Instan Effect of Particle Size Variation of Corn Flour on Physicochemical Characteristics of Instant Corn Noodle
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Abstract
Ukuran partikel tepung jagung adalah salah satu faktor yang menentukan kualitas mi jagung instan. Tujuan penelitian ini adalah mengkaji pengaruh ukuran partikel tepung jagung terhadap karakteristik fisikokimia mi jagung instan. Penelitian ini menggunakan Rancangan Acak Kelompok dengan faktor tunggal, yaitu ukuran partikel jagung sebesar 400 µm, 250 µm, dan 149 µm. Analisis terhadap perlakuan meliputi kekerasan, kelengketan, kekenyalan, kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Hasil penelitian menunjukkan ukuran partikel tepung jagung berpengaruh nyata (p<0,05) terhadap elastisitas, cooking loss, dan kadar protein, tetapi tidak berpengaruh nyata terhadap kekerasan, kelengketan, kekenyalan, kadar air, abu, lemak, dan karbohidrat mi jagung instan yang dihasilkan. Ukuran partikel tepung jagung 149 µm (100 mesh) menghasilkan mi jagung instan terbaik dengan karakteristik fisikokimia cooking loss 23,10 persen, kekenyalan 0,47 persen, elastisitas 67,80 persen, kekerasan 3.881 gf, kelengketan -30,55 gs, kadar air 4,87 persen, abu 1,22 persen, protein 4,86 persen, lemak 23,72 persen, dan karbohidrat 58,62 persen.
Particle size of corn flour determines the quality of corn instant noodle products. This research aimed to examine the effect of particle size of corn flour on physico-chemical characteristics of instant corn noodles. This study uses a Randomized Block Design (RBD), single factor particel size of corn flour i.e. 400 μm, 250 μm, and 149 μm. An analysis of the treatments, i.e. hardness, plasticity, stickiness, elasticity, cooking loss, moisture, ash, fat, protein and carbohydrate content.The result showed that particle size of corn flour affected significantly (p<0,05) to the elasticity, cooking loss, and protein, but did not affect the hardness, plasticity, stickiness, moisture, ash, fat, and carbohydrate content of instant corn noodles. The best product was instant corn noodles using 149 µm (100 mesh) particle size of corn flour, with physico-chemical characteristics : cooking loss 23,10 percent, plasticity 0,47 percent, elasticity 67,80 percent, hardness 3.881 gf, stickiness -30,55 gs, moisture 4,87 percent, ash 1,22 percent, protein 4,86 percent, fat 23,72 percent, and carbohydrate content 58,62 percent.
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