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Journal > Jurnal Teknologi Dan Industri Pangan > PENGEMBANGAN PRODUK MI INSTAN DARI TEPUNG HOTONG (Setaria italica Beauv.) DAN PENDUGAAN UMUR SIMPANNYA DENGAN METODE AKSELERASI

 

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Jurnal Teknologi Dan Industri Pangan
Vol 21, No 1 (2010): Jurnal Teknologi dan Industri Pangan
PENGEMBANGAN PRODUK MI INSTAN DARI TEPUNG HOTONG (Setaria italica Beauv.) DAN PENDUGAAN UMUR SIMPANNYA DENGAN METODE AKSELERASI
Article Info   ABSTRACT
Published date:
12 Jan 2011
 
PENGEMBANGAN  PRODUK MI  INSTAN  DARI  TEPUNG HOTONG (Setaria italica Beauv.)  DAN PENDUGAAN UMUR SIMPANNYA DENGAN METODE AKSELERASI [Development of Instant Noodle Made from Foxtail Millet (Setaria italica Beauv.) Flour and Prediction of Its Shelf Life using Acceleration Method] Sugiyono1)*, Sarwo E. Wibowo1), Sutrisno Koswara1), Sam Herodian2), Sri Widowati3),  dan B.A. Susila Santosa3) 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian IPB 2) Departemen Teknik Pertanian, Fakultas Teknologi Pertanian IPB  3) Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Kementerian Pertanian   Diterima 10 Oktober  2009 /Disetujui 24 Februari  2010 ABSTRACT   The objective of this research was to develop instant noodle products made from foxtail millet flour and to predict their shelf life using acceleration method.  The instant noodle was produced using 30, 35, 40% water, and steaming process for 10, 15, 20 minutes. The best noodle product was achieved with 30% water addition and 10 minutes steaming. The noodle contained 2.33% moisture, 1.86% ash,  9.83% protein, 14.66% fat, and 71.33% carbohydrate. The product had 70.47 Hue value, 68.64 whiteness (L), 1641.33 gramforce hardness, 473.43 gramforce stickiness, 160.02% water absorption, 19.38% cooking loss, and 6.5 minutes  rehydration time.  Prediction of the product shelf life using the acceleration method showed that the noodle product had a shelf life of 99.86 days based on its rancidity.   Key words : Foxtail millet, instant noodle, shelf life, acceleration method
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