Abstract:
The aims of this research are to determine the effect of raw material proportion and
steaming time of dough towards the organoleptic and physical of MOJANG
noodles, and provide the best formulation to produce MOJANG noodles with good
characteristics. Variations in the proportion of raw material used are 40%
MOCAF: 60% yellow corn flour, 50% MOCAF: 50% yellow corn flour and 60%
MOCAF: 40% yellow corn flour. Variations of steaming time of dough are 15
minutes, 20 minutes, and 25 minutes. Observations included the analysis of
organoleptic properties, color (Hue and Chroma), cooking loss and elasticity. The
best treatment was determined by using effectiveness test. The results analysis of
organoleptic properties of MOJANG noodles showed proportion of raw materials
and steaming time of dough significantly affect to favorite color, texture, taste and
overall liking; but did not significantly affect the favorite flavor. In the analysis of
physical properties of MOJANG noodles, the proportion of raw materials
significantly affect to: value of hue color and elasticity of MOJANG noodles; but
did not significantly affect the value of the chroma color and cooking loss of
MOJANG noodles. The best formulation MOJANG noodles is 40% MOCAF: 60%
corn flour and steaming time of dough in 15 minutes which has result value:
favorite color of 4.00; favorite texture of 3.32; favorite taste of 3:36; favorite flavor
of 3.32; and overall liking of 3.62. Color hue value of 118.03; chroma color of
23.28. elasticity of 37.78%; and cooking loss of 11.29%.
