Volume 9, Issue 2, December 2020, Page: 35-39
Identify the Effect of the Different Ingredients for Wet Noodles Based on Water Absorption Using Design of Experiment
Anis Siti Nurrohkayati, Mechanical Engineering, Faculty of Science and Technology, Universitas Muhammadiyah Kalimantan Timur, Jl. Ir. Juanda, Samarinda, Indonesia
Binyamin, Mechanical Engineering, Faculty of Science and Technology, Universitas Muhammadiyah Kalimantan Timur, Jl. Ir. Juanda, Samarinda, Indonesia
Muhammad Khairul, Mechanical Engineering, Faculty of Science and Technology, Universitas Muhammadiyah Kalimantan Timur, Jl. Ir. Juanda, Samarinda, Indonesia
Received: Dec. 12, 2019;       Accepted: Dec. 30, 2019;       Published: Aug. 25, 2020
DOI: 10.11648/j.ajsea.20200902.11      View  52      Downloads  20
Abstract
Wet noodles are one of the foods that are favored by all people, especially in Indonesia. Wet noodles are made from basic ingredients of wheat flour or wheat flour. So far there have been many innovations of wet noodles with basic ingredients apart from wheat flour. The difference in the basic ingredients and additional ingredients can affect the quality of the noodles. However, it is not yet known whether the effect of the quality of the wet noodles is influenced by the type of flour used, the amount of the basic ingredients, or whether there is an effect of the extracts of other ingredients on the quality of the wet noodles. This is the reason for this research. Thus, this study aims to determine the types and differences in the use of basic ingredients in making wet noodles that can affect the quality of wet noodles. Measurement parameters used are by calculating the level of water absorption. The combination of wheat flour, cassava flour, and seaweed were used in this study. Calculation analysis is performed using the Taguchi method. The Taguchi method is the methodology in the world of Engineering which can be used as a method to measure or improve the quality of a product, as well as minimize costs. Wet noodle making experiments were conducted according to the Taguchi Design of Experiments (DOE) method. The repetition of the experiment was carried out eight times according to the orthogonal array (OA) matrix used. There are 5 control factors and 3 noise factors that are used in this study. Control factors are wheat flour, cassava flour, eggs, salt, and seaweed. Meanwhile, the noise factor is a lot of water, a long time to rest dough, and a long time to steam. ANOVA analysis and mean effect were carried out to find out which factors had the most significant influence on the quality of the noodles.
Keywords
DOE, ANOVA, Water Absorption, Wet Noodles
To cite this article
Anis Siti Nurrohkayati, Binyamin, Muhammad Khairul, Identify the Effect of the Different Ingredients for Wet Noodles Based on Water Absorption Using Design of Experiment, American Journal of Software Engineering and Applications. Vol. 9, No. 2, 2020, pp. 35-39. doi: 10.11648/j.ajsea.20200902.11
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Aisya Billiana, S. W. (2013). Kajian Sifat Fisik Mie Basah Dengan Penambahan Rumput Laut. Jurnal Teknik Pertanian Lampung Vol. 4 No. 2: 109-116.
[2]
Anoop, C. A., & Kumar, P. (2013). Application of Taguchi Methods and ANOVA in GTAW Process Parameters Optimization for Aluminium Alloy 7039. International Journal of Engineering and Innovative Technology (IJEIT), 2 (11), 54-58.
[3]
Billina, A., Waluyo, S., & Suhandy, D. (2014). Kajian Sifat Fisik Mie Basah dengan Penambahan Rumput Laut. Jurnal teknik Pertanian Lampung, 4 (2), 109-116.
[4]
Effendi, Z., Surawan, F. E., & Sulastri, Y. (2016). Sifat Fisik Mie Basah Berbahan Dasar Tepung Komposit Kentang dan Tapioka. Jurnal Agroindustri, 6 (2), 57-64.
[5]
Halwan, C. A., & Nisa, F. C. (2015). Pembuatan Mie Kering Gembili dan Bekatul (Kajian Proporsi Terigu: Gembili dan Penambahan Bekatul). Jurnal Pangan dan Agroindustri, 3 (4), 1548-1559.
[6]
Hutabarat, R. N., Sembiring, P., & Meithasari, D. (2015). Kajian Pembuatan Mie Kering dengan Penggunaan Tepung Ubi Jakar Oranye dengan Tepung Mocaf Substitusi Terigu di Sumatera Utara. Prosiding Seminar Nasional Agroinovasi, I (1), 1177-1185.
[7]
Koswara, S. (2009). Teknologi Pengolahan Mie. eBookPangan.com.
[8]
Kurniasari, E., Waluyo, S., & Sugianti, C. (2015). Mempelajari Laju Pengeringan dan Sifat Fisik Mie Kering Berbahan Campuran tepung Terigu dan tepung Tapioka. Jurnal Teknik Pertanian Lampung, 4 (1), 1-8.
[9]
Kurniawan, A., Estiasih, T., & Nugrahini, N. I. (2015). Mie dari Umbi Garut (Maranta arundinacea): Kajian Pustaka. Jurnal Pangan dan Agroindustri, 3 (3), 847-854.
[10]
Liandani, W., & Zubaidah, E. (2015). Formulasi Pembuatan Mie Instan Bekatul (Kajian Penambahan Tepung Bekatul Terhadap Karakteristik Mie Instan). Jurnal Pangan dan Agroindustri, 3 (1), 174-185.
[11]
Mulyadi, A. F., Wignyanto, & Budiarti, A. N. (2013). Pembuatan Mie Kering Kemangi (Ocium Sanctum L) dengan Bahan Dasar tepung Terigu dan Tepung Mocaf (Modified Cassava Flour) (Kajian Jenis Perlakuan dan Konsentrasi Kemangi). Seminar Nasional "Konsumsi Pangan Sehat dengan Gizi Seimbang", 1 (1), 1-11.
[12]
Pradana, A. A. (2014). Pembuatan Mie Kering dengan Substitusi Tepung Daun Mangga (Kajian Penambahan Telur Terhadap Kualitas Mie Kering). Surabaya: UPN Veteran Jawa Timur.
[13]
Subarna, Muhandri, T., Nurtama, B., & Firlieyanti, A. S. (2012). Peningkatan Mutu Mi Kering Jagung dengan Penerapan Kondisi Optimum Proses dan Penambahan Monogliserida. Jurnal Teknologi dan Industri Pangan, XXIII (2), 146-152.
[14]
Widatmoko, R. B., & Estiasih, T. (2015). Karakteristik Fisiokimia dan Organoleptik Mie Kering Berbasis Tepung Ubi Jalar Ungu pada Berbagai Tingkat Penambahan Gluten. Jurnal Pangan dan Agroindustri, 3 (4), 1386-1392.
Browse journals by subject