PEMANFAATAN PATI JAGUNG TERMODIFIKASI TEKNIK MICROWAVE PADA MIE JAGUNG

Abstract

Modification of corn starch had been conducted with HMT (Heat Moisture
Treatment) techniques, modification starch with acid, or by using
enzymes. However, in this research modification corn starch was using
microwave techniques with an energy 28.80 kJ. The purpose of this study
was to determine the effect of modification corn starch on making corn
noodles and to know the acceptance of panelists on corn noodles treated
with microwave and non-microwave. The results obtained the treatment
corn noodles from non-microwave flour showed a higher amount of water
and protein content compared to the treatment of corn noodles from
microwave flour, while the treatment of corn noodles from microwaved
flour obtained a decrease in moisture, fat, ash content and carbohydrates.
The results of organoleptic testing of hedonic 1-5 scale on corn noodles
with microwave treatment were acceptable for all treatments both from
color (4.08), flavor (4.03), taste (3.1) and texture (3.58).
Keywords : Microwave, Corn Noodles, Organoleptic Testing, Modification Starch.