EFEK PENAMBAHAN PROPILEN GLIKOL ALGINAT DAN ISOLAT PROTEIN KEDELAI TERHADAP MUTU FISIK DAN MUTU PENERIMAAN MI JAGUNG
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Published
31 December 2018
Keywords:
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corn noodle, physical quality, PGA, SPI
Abstract
Corn noodle is a potential product to be developed in non-wheat producing countries; however the texture is generally less preferred than wheat noodles. The addition of propylene glycol alginate (PGA) and soy protein isolate (SPI) to the dough was expected to decrease the hardness of corn noodles and in-crease its protein content. This study aimed to evaluate the effect of PGA (0, 0.25, 0.5, 0.75, and 1%) and SPI (0, 5, and 10%) addition on corn noodle rheology. Five parameters were analyzed i.e. cooking loss, elongation, hardness, cohesiveness and stickiness. A hedonic rating test was also performed to evaluate the corn noodle organoleptic quality. The results showed that the addition of PGA decreased the cooking loss and hardness, but increased the elongation and cohessiveness. While the addition of SPI decreased the cooking loss and cohessiveness (at PGA level 0 and 0.25%), it increased hardness and elongation (at PGA level 0%). Based on the hedonic test, corn noodle with 0.5% PGA without the addition of SPI was the most preferred formula.
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Muhandri T, Subarna, Palupi NS. 2013. Karakteristik mi basah jagung akibat pengaruh laju pengum-panan dan penambahan guar gum. J Teknol Industri Pangan 24: 110-114. 10.6066/jtip.2013. 24.1.110.
Pan ZL, Ai ZL, Wang T, Wang YH, Zhang XL. 2016. Effect of hydrocolloids on the energy consump-tion and quality of frozen noodles. J Food Sci Technol 53: 2414-2421. DOI: 10.1007/s13197-016-2217-9.
Subarna, Muhandri T, Nurtama B, Fierliyanti AS. 2012. Peningkatan mutu mi kering jagung de-ngan penerapan kondisi optimum proses dan penambahan monogliserida. J Teknol Industri Pangan 23: 146-152. DOI: 10.6066/jtip.2012. 23.2.146.
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[BSN] Badan Standar Nasional. 1995. Standar Nasional Indonesia: Syarat Mutu Tepung Jagung. Jakarta (ID): Badan Standar Nasional.
Detchewa P, Thongnam M, Jane J, Naivikul O. 2016. Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extru-sion. J Food Sci Technol 53: 3485-3494. DOI: 10.1007/s13197-016-2323-8.
Darmajana DA, Ekafitri R, Kumalasari R, Indrianti N. 2016. Pengaruh variasi ukuran partikel tepung jagung terhadap karakteristik fisikokimia mi jagung instant. J Pangan 5: 1-12.
Gopalakrishnan J, Menon R, Padmaja G, Sajeev MS, Moorthy SN. 2011. Nutritional and functio-nal characteristic of protein-fortified pasta from sweet potato. Food Nutr Sci 2: 944-955. DOI: 10.4236/fns.2011.29129.
Klinmalai P, Hagiwara T, Sakiyama T, Ratanasuma-wong S. 2017. Chitosan effects on physical pro-perties, texture, and microstructure of flat rice noodles. LWT-Food Sci Technol 76: 117-123. DOI: 10.1016/j.lwt.2016.10.052.
Huaisan K, Uriyapongson J, Rayas-Duarte P, Alli I, Srijesdaruk V. 2009. Effect of food additives on rheological and textural properties of frozen high amylose rice starch gels. Int J Food Prop 12: 145-161. DOI: 10.1080/1094291080225 2015.
Hrncirova M, Pospisil J, Michal S. 2013. Size analy-sis of solid particles using laser diffraction and sieve analysis. Engineer Mechan 20: 309-318.
Jung H, Cho SJ, Pan C, Yoon WB. 2017. Rheo-logical and microstructural properties of noodle dough with purple-fleshedpotato (Solanum tuberosum L.) flours: grinding kinetics and effects of particlesize. CyTA-J Food 16: 165-171. DOI:
10.1080/19476337.2017.1366950.
Kongkiattisak P, Songsermpong S. 2012. Effect of temperature and velocity of drying air on kine-tics, quality and energy consumption in drying process of rice noodles. Kasetsart J Nat Sci 46: 603-619.
Li Y, Shoemaker CF, Ma J, Shen X, Zhong F. 2008. Paste viscosity of rice starches of different amy-lose content and carboxymethylcellulose form-ed by dry heating and the physical properties of their films. Food Chem 109: 616-623. DOI: 10. 1016/j.foodchem.2008.01.023.
Liu Y, Pan H, Liao T, Zhu B, Li Z, Wu J, Li Y, Cai J, Wang M. 2017. Combination of propylene gly-col alginate and lauric acid on water retention and mechanical properties of soy protein isolate-based films. J Braz Chem Soc 28: 2365-2374. DOI: 10.21577/0103-5053.20170090.
Meilgaard M, Civillie GV, Carr BT. 2016. Sensory Technique Evaluation 5th Ed. 271-280. CRC Press LLC, Florida (USA).
Muhandri T, Subarna. 2009. Pengaruh kadar air, NaCl, dan jumlah passing terhadap karakteristik reologi mi jagung. J Teknol Industri Pangan 20: 71-77.
Muhandri T, Ahza AB, Syarief R, Sutrisno. 2011. Optimasi proses ekstrusi mi jagung dengan me-tode respon permukaan. J Teknol Industri Pa-ngan 22: 97-104.
Muhandri T, Zulkhaiar H, Subarna, Nurtama B. 2012. Komposisi kimia tepung jagung varietas unggul lokal dan potensinya untuk pembuatan mi jagung menggunakan ekstruder pencetak. J Sains Terapan 2: 16-31.
Muhandri T, Subarna, Palupi NS. 2013. Karakteristik mi basah jagung akibat pengaruh laju pengum-panan dan penambahan guar gum. J Teknol Industri Pangan 24: 110-114. 10.6066/jtip.2013. 24.1.110.
Pan ZL, Ai ZL, Wang T, Wang YH, Zhang XL. 2016. Effect of hydrocolloids on the energy consump-tion and quality of frozen noodles. J Food Sci Technol 53: 2414-2421. DOI: 10.1007/s13197-016-2217-9.
Subarna, Muhandri T, Nurtama B, Fierliyanti AS. 2012. Peningkatan mutu mi kering jagung de-ngan penerapan kondisi optimum proses dan penambahan monogliserida. J Teknol Industri Pangan 23: 146-152. DOI: 10.6066/jtip.2012. 23.2.146.
Subarna, Muhandri T. 2013. Pembuatan mi jagung kering dengan metode kalendering. J Teknol Industri Pangan 24: 75-80. DOI: 10.6066/jtip. 2013.24.1.75.
Authors
TaqiF. M., SubarnaS., MuhandriT., & UtomoR. C. (2018). EFEK PENAMBAHAN PROPILEN GLIKOL ALGINAT DAN ISOLAT PROTEIN KEDELAI TERHADAP MUTU FISIK DAN MUTU PENERIMAAN MI JAGUNG. Jurnal Teknologi Dan Industri Pangan, 29(2), 201-209. https://doi.org/10.6066/jtip.2018.29.2.201
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