Karakteristik Fisik, Kimia, dan Organoleptik Udon Tersubstitusi Tepung Umbi Kimpul pada Variasi Perlakuan: Konsentrasi Tepung dan Waktu Resting

Abstract

Udon is kind of Japannese noodle made by protein wheat with larger size and chewier texture characteristics than noodles in general. The increasing in udon consumptions in Indonesia were in line with the increasing in wheat consumptions which has a negative impact on economy. So it is necessary for reducing wheat consumption by using taro flour as substitution. Udon has characteristics that need to be considered, namely elasticity. Resting time is needed for the water absorbed in the dough and bind to the dough optimally so it can be resulting in elastic udon. The research was conducted to determine the characteristics of udon produced from variations in flour concentration treatments and udon resting time. The research used a Completely Randomized Design (CRD) with two factors, first factor is the concentration of taro flour and wheat 0%:100% (K1), 15%:85% (K2), and 30%:70% (K3). The second factor is variations in resting time of 0 minutes (T1), 60 minutes (T2), and 120 minutes (T3). Udon was analyed according to observed parameters include elongation, tensile strength, cooking loss, rehydration power, lightness, water, ash, protein, starch, amylose, amylopectin content, and hedonic organoleptic tests for color, taste and texture. The research results showed udon had physical and chemical characteristics including: elongation with range value 18.29%-31.11%; tensile strength ranges 0.47N/m2-2.77N/m2; cooking loss ranges 0.63%-1.21%; rehydration ranges 52.33%-69.33%; solubility ranges 0.77%-1.04%; swelling power ranges 3.146g/g-3.717g/g; lightness ranges 46.3-70.3; water content ranges 30,56-%-36,90%; ash content ranges 0.16%-1.61%; protein content ranges 9.12%-13.86%; starch content ranges 48,08-%-52,49%; amylose content ranges 11,53%– 13,46%; amylopectin levels ranges 34.64%-40,92%. Udon has the highest color preference value of 6.17 (like), taste preference value of 5.47 (like) texture preference value 5.5 (like). Variations treatment in taro flour concentration and resting time had a significant effect on the physical, chemical and hedonic characteristics, including: elongation, tensile strength, lightness, water content, and hedonic color and taste. However, variations in the length of resting time did not have a significant effect on cooking loss, rehydration power, solubility, swelling power, ash content, protein, total starch, amylose, amylopectin, and hedonic texture.