Pembuatan Mi Instan Berbahan Tepung Jagung Lokal Riau Dan Tapioka

Abstract

The purpose of this research was to obtain the best rasio of Riau local corn

flour and tapioca which meet the Indonesian Quality Standard of instant noodle

(SNI 01-3551-2000). Research was carried out experimentally using a Completely

Randomized Design (CRD) with 5 treatments and 3 replications in order to obtain

15 experimental units. Treatments of this research were JT0 (100% corn flour) as

control treatment, JT1 (75% corn flour : 25% tapioca), JT2 (65% corn flour : 35%

tapioca), JT3 (55% corn flour : 45% tapioca) and JT4 (45% corn flour : 55%

tapioca). Data obtained were statistically analyzed using Analysis of Variance

(ANOVA). If the calculated F is greater than or equal to F table then continued

with DNMRT test at 5% level. The result show that addition of tapioca

significantly affected the intacness of noodle, moisture content after frying, total

acid value, and rehydration time, but did not significantly influence the moisture

content after drying and protein content. The best treatment was JT4 with an

intacness of 96,96%; moisture content after drying of 7,71%; moisture content

after frying of 2,03%; protein content of 2,83%; total acid value of 0,22 and

rehydration time of 5,41 minutes.

Keywords: Local Riau corn flour, tapioka flour and instant noodle