Record Details

PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTI MIE BASAH

Journal of Research and Technology

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ISSN 2477-6165
2460-5972
 
Authentication Code dc
 
Title Statement PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTI MIE BASAH
 
Added Entry - Uncontrolled Name Fungki Sri Rejeki
Diana Puspitasari
Endang Retno Wedowati
Universitas Wijaya Kusuma Surabaya
Universitas Wijaya Kusuma Surabaya
Universitas Wijaya Kusuma Surabaya
 
Summary, etc. Wet noodles as a source of carbohydrates have a moderate GI value that is 53-56. For this reason, engineering processes was needed to reduce GI value so that it becomes safe and healthy food. Tea (Camellia sinensis) contains tannin polyphenols which can reduce protein and starch digestibility so that the glycemic response decreases. The addition of tea extract to the noodles will result in changes in product properties, so that research on quality of wet noodles with tea extract addition was needed. This research used Factorial Randomized Block Design. The first factor was tea type with two levels and second factor was tea extract concentration with three levels. The parameters observed were organoleptic test, namely taste, aroma and color, and chemical tests, namely protein and tannin content. The research conclusion were: (1) based on organoleptic test, the addition of green tea was preferred over black tea, (2) the addition of green tea and black tea did not caused significant differences in protein content, (3) the tannin content with the addition of green tea tends to be higher than black tea, and (4) the selected treatment was T1K1 (addition of 1% green tea extract) containing 5.81% protein and 15.39% tannin. Keywords: Wet Noodles, Tea Extract, Organoleptic, Protein, Tannin.
 
Publication, Distribution, Etc. 2477 - 6165
 
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https://journal.unusida.ac.id/index.php/jrt/article/view/194
 
Data Source Entry Journal of Research and Technology; Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
 
Language Note eng
 
Terms Governing Use and Reproduction Note Copyright (c) 2020 JOURNAL OF RESEARCH AND TECHNOLOGY