JURNAL AGROTEKNOLOGI 
PENGGUNAAN TEPUNG GEMBOLO (Dioscorea bulbifera L.) SEBAGAI BAHAN PENSUBSTITUSI TERIGU PADA PEMBUATAN MIE KERING
Abstract
Gembolo is plant tubers that potentially applied in food as the tubers has a high content of glucomannan which can improve the texture of food products. Gembolo flour can be used as substitution for wheat flour in the manufacture of dried noodles. Blanching improved the brightness of gembolo flour. This study aimed to determine the substitution and blanching treatment which produced dried noodles with the best physical, chemical, and organoleptic characteristics. Parameters that analyzed in this research were color, rehydration, expand ability, cooking loss, elasticity, moisture content, ash content, fat content, protein content, carbohydrate content, and organoleptics. The best treatment based on effectivity test was A1B1 (10% substitution concentration of gembolo without blanching flour) with the following characteristics: L (Lightness) 55,40, rehydration 140,47%, expand ability 127,64%, elasticity 25%, cooking loss 6, 00%, moisture content 9,53%, ash content 1,50%, fat content 1,54%, protein content 14,46%, carbohydrate content 73,24%, scores for preference color 3,16, texture 3,16, taste 3,64 and overall preference 3,20.
Keywords: gembolo flour, substituent, dried noodle
Jurnal Agroteknologi has CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work. Authors who publish with this journal retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
.png)
