Penggunaan Tepung Pisang Siberas dengan Tepung Ubi Jalar Substitusi Terigu pada Pembuatan Mi Kering: Kasus di Provinsi Sumatera Utara

Abstract

The Use of “Siberas” Banana Flour Combinated with Sweet Potato Flour to Subtitute Wheat on the Processing of Dried Noddles: Case Study in North Sumatra Province. Most of bananas' local varieties in North Sumatera are still consumed freshly from a table. This provides big opportunities for diversifying the processed product. Likewise, local varieties of sweet potato have not been processed to be various food yet. The aims of this research were: (i) to obtain a best ratio of composite flour of banana Siberas with orange sweet potato flour and wheat flour in dried noodles processing, and (ii) to determine the effect of drying method using sun only and sun combined with oven. This research was conducted at Post Harvest Laboratory of BPTP Medan from March until July 2014. Banana Siberas flour was added at the level of: 10; 20; 30; 40; and 50% combined with orange sweet potato flour and wheat flour at the level of 45; 40; 35; 30; and 25% for each. This research applied two drying methods, sun drying and its combination with oven drying. Based on the organoleptic test, the results showed that dried noodles from 10% of banana Siberas flour, 45% of orange sweet potato flour and 45% of wheat flour have the highest preference value. This composite flour producing dried noodles contains of water 6,62%, protein 3,41%, fiber 5,37% and carbohydrate 84,36%. Profit estimated from dried noodles using composite and wheat flour are Rp117.804,80 and Rp83.036,80 with the R/C of 1,31 and 1,19 respectively