HUBUNGAN PENAMBAHAN TEPUNG SERAT KULIT DURIAN (DURIO ZIBETHINUS)TERHADAP HIGROSKOPISITAS PADA MIE

This study aims to study how to improve the effect of durian skin fiber flour resistant addition to hygroscopicity and organoleptic characteristics of noodles. Hygroscopicity testing is carried out by using of a dry oven method or thermogravimetric, while used for organoleptics are tested using panelist rates through the noodle products. Hygroscopicity Testing From the results of the conducted study can be concluded that durian durian skin fiber flour has a significant influence on the hygroscopicity value of noodles. The higher the amount of durian skin fiber flour aadition, the lower the hygroscopicity of the noodles. Based on the results of study that has been done related show of durian fiber flour and wheat flour additiosare really affected on the organoleptic characteristics such as color, aroma, flavor and texture, but affected on taste. Durable fiber flour and wheat flour that provide the best organoleptic characteristics of noodles present in M1 treatment (3% of durian skin fiber flour). With the average organoleptic characteristics such as color preference of 88.75%, aroma of 73.75%, texture of 73.75% and taste of 82.5% . Keywords : Durian skin fiber flour ,Hygroscopicity value of noodles, organoleptic characteristics.