THE USE OF PUMPKIN (Cucurbita moschata) PASTA ON THE DRIED NOODLES PRODUCTION

Novi Safriani(1), Nida El Husna(2), Rizka Rizkya(3),
(1) Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh, Indonesia
(2) Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh, Indonesia
(3) Alumni PS. Teknologi Hasil Pertanian, Universitas Syiah Kuala, Banda Aceh, Indonesia

Abstract


The aim of this study was to utilize pumpkin pasta for partial substitution of wheat flourin the dried noodles production. More over, the effect of drying temperature and time on the characteristics of the dried noodles were investigated. This study was conducted using a completely randomized design factorial consisting of two factors: the drying temperature (50oC, 60oC and 70oC) and the drying time (60, 80 and 100 minutes). The results showed that the best quality of the dried noodles obtained from the treatment combination of the drying temperature and time: 70ºC for 60 minutes. The dried noodles have a moisture content of 9.35%, ash content of 1.53%, protein content of 11%, beta-carotene content of 0.67?g/g, cooking time of 6.62 minutes, the descriptive organoleptic value: color of 1.78 (bright yellow), texture of 2.15 (slightly crumbly), aroma of 2.56 (smell of pumpkin), and the hedonic organoleptic value: flavor of 1,77 (really like), elasticity of 1.98 (really like)


Keywords


dried noodles, pumpkin pasta, drying temperature and drying time.

Full Text:

PDF

References


Alam. N., M.S. Saleh., Haryadi dan U. Santoso. 2007. Sifat Fisikokimia dan Sensoris Instant Starch Noodle (ISN) Pati Aren pada Berbagai Cara Pembuatan. J. Agroland. 14 (4) : 269-274.

Andarwulan, N. 1992. Kimia Vitamin. CV. Rajawali. Jakarta.

Apriyantono A.D., Ferdiaz N.L Puspitasari., Sedarnawati dan S. Budiyanto., 1989. Analisa Pangan. PAU Pangan dan Gizi. Institut Pertanian Bogor. Bogor

Astawan, M. 1999. Teknologi Pengolahan Pangan Nabati. Akademika Presindo. Jakarta.

Astawan, M. 2006. Membuat Mie dan Bihun.Swadaya. Jakarta.

Clevidence, B., I. Petau dan J.C. Smith. 2000. Bioavailability of Caro-tenoids From Vegetables. J. Hourts Science. 35(4): 585-587.

Hou, G. dan M. Kruk. 1998. Asian Noodle Technology. http://secure.aibonline.org/catalog/example/V20Iss12.pdf. [28 Mei 2013].

Milatovic, M. J. dan Mondelli, G. 1991. Pasta Thecnology Pasta Today, Chinioti Pernedo. Italia.

Murdijati, G., A. Murdiati, N. Aini. 2006. Mikroenkapsulasi ?-Karoten Buah Labu Kuning dengan Enkapsulan Whey dan Karbohidrat. Jurnal Teknologi Pertanian 2(1): 13-18.

Mustafa, D. 2007. Pengaruh Lama Blansir dan lama pengaringan pada Pembuatan Tepung Labu Tanah. [Skripsi]. Jurusan Teknologi Hasil Pertanian. Unsyiah. Banda Aceh.

Oh, N. H., P.A. Seib, C.W. Deyoe, dan A.B. Ward. 1985. Noodles II. The Surface Firmness of Cooked Noodles from Soft and Hard Wheat Flours. Cereal Chemistry 62: 431-436.

Purnomo, H. 1996. Dasar-Dasar Pengolahan dan Pengawetan Daging. PT. Gramedia Widiasarana Indonesia. Jakarta.

Respati, A.N. 2010. Pengaruh Penggunaan Pasta Labu Kuning (Cucurbita moschata) untuk Substitusi Tepung Terigu dengan Penambahan Tepung Angkak dalam pembuatan mie kering. [Skripsi]. Fakultas Pertanian Universitas Sebelas Maret. Surakarta.

Safriani, N., R. Moulana dan Ferizal. 2013. Pemanfaatan Pasta Sukun (Artocarpus altilis) pada Pembuatan Mie Kering. J. Teknologi dan Industri Pertanian Indonesia 5(2): 17-24.

Suarni. 2009. Potensi Kandungan Senyawa ß-Karoten Beberapa Komoditi Sebagai Sumber Vitamin A. Pros. Seminar Nasional Pengembangan Inovasi Pertanian Lahan Marginal. Jakarta.

Soekarto. 1985. Penilaian Organoleptik. Pusat Pengembangan Teknologi Pangan. IPB. Bogor.

Sugandi dan Sugiarto. 1994. Rancangan Percobaan, Teori dan Aplikasi. Andi Offset. Yogyakarta.




DOI: https://doi.org/10.31186/j.agroind.5.2.85-94

Article Metrics

 Abstract Views : 27 times
 PDF Downloaded : 286 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2015 Jurnal Agroindustri



Jurnal Agroindustri Indexed by :