Formulasi Tepung Komposit Keladi dan Ubi Jalar sebagai Bahan Baku Mi Kering Pengganti Sebagian Terigu

Formulation of Taro and Sweet Potato Composite Flours as Partly Substitution of Wheat Flour in Dried Noodle Making. Taro and sweet potatoes may address food diversification to reduce dependency on wheat flour. This research aimed to determine the best proportion of taro (Colocasia esculenta (L.) Schott) and sweet potato (Ipomoea batatas L.) composite flours as partly substitution of wheat flour in dried noodle making based on sensory, physical, and chemical characteristics. The research was conducted in July 2013 in the Postharvest Laboratory of Bali AIAT. In the making of dried noodle, 30% composite flours was replacing wheat flour. Research used Completely Randomized Design (CRD) with 7 treatments of flours proportion and 3 replications per each treatment. Data was analysed using Anova followed by DMRT at 5%. Dried noodle\u27s characteristics observed included organoleptic properties (color, aroma, flavor, texture, firmness, stickiness), chemical properties (water, ash, protein, fat, carbohydrate) and physical properties (rehydration time, water absorption, solid loss due to cooking). The results showed that composite flours of taro and sweet potato could substitute 30% wheat flour in the making of dried noodle. The best proportion of composite flours for 30% wheat flour substitution consisted of 80% taro flour and 20% sweet potato. The chemical content of the best dried noodle was, respectively, water 7.30%, ash 1.66%, protein 7.10%, fat 0.32%, and carbohydrate 83.64%; with the physical properties as follow: optimum rehydration time at 3 minutes, water absorption at 318.15% and solid loss due to cooking at 4.31%