Proportion Study of Wheat Flour and Purple Yam Flour and Addition of Egg on Making of Dry Noodle

摘要

The purpose of this study was to determine the effect of the proportion of wheat flour: purple yam flour and egg addition on the quality of dried noodles produced. This study used a completely randomized design factorial pattern with 2 factors, namely the proportion of wheat flour and purple yam flour (70: 25, 60: 35, 50: 45) and 5 parts of tempeh flour and the addition of eggs (10%, 15%, 20%), then analyzed by variance analysis, if there is a real interaction carried out the duncan test (DMRT). The results of research on dry noodles with the treatment of proportion of wheat flour: purple yam flour (70: 25) and 5 parts of tempeh flour with the addition of 20% eggs is the best treatment with a moisture content 8.99%, ash content 3.17%, protein content 14.29%, crude fiber content 1.26%, fat content 5.87%, elasticity 25.26%, color score 3.55, taste score 3.1, flavor score 3.75 and texture score 3.5.