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KARAKTERISTIK MUTU MIE BASAH DENGAN SUBTITUSI TEPUNG BIJI NANGKA (Artocarpus heterophyllus) DAN PENAMBAHAN EKSTRAK WORTEL
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CARACTERISTICS QUALITY WET NOODLE JACKFRUIT SEED FLOUR (Artocarpus heterophyllus) AND THE ADDITION OF CARROT EXTRACT
Prisma Lesdiana Eltrin
14/16808/THP/STIPP
Abstract
Research has been done caracteristics quality wet noodle jackfruit seed flour (artocarpus heterophyllus) and the addition of carrot extract. The aim of this study was to product wet noodles with the substitution of jackfruit seed flour and the addition of carrot extract so that it has the caracteristics and preference by consumers.
The experiment used Randomized Completely Block Design with two factors and twice repeations as block. The first factor was the concentration jackfruit seed flour and wheat flour consist of three levels, (A1=100%:0%); ( A2 =75% : 15%); (A3=60% : 25%). The second factor was concentration of addition of carrot extract three levels, (B1 = 0%), (B2 = 10%) and (B3 = 15%). Wet noodles that produced was analyzed for moisture, ptotein, ash, fat and preference test color; smell; taste and flexibilty.
Highest overall preference (4.93 = netral) there was a concentration jackfruit seed flour and wheat flour ( A2 =75% : 15%), that supported by 27.60% moisture, 6.75% protein, 1.22%, ash dan 0.71% fat. Overall highest preference (4.93 = netral) was also found in concentration of addition of carrot extract (B2= 10%) that supported by 27.60% moisture, 6.75% protein, 1.22%, ash dan 0.71% fat. Both were eligible SNI 01-2987 (1992) about wet noodles.
Keywords : Jackfruit seed flour, carrot extract wet noodle
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prisma_jelimateltrin@yahoo.com
Dr. Ir. Ida Bagus Banyuro Partha, MS - Personal Name
Ir. Sri Hastuti, MS - Personal Name
PRISMA LESDIANA ELTRIN - Personal Name
Ir. Sri Hastuti, MS - Personal Name
PRISMA LESDIANA ELTRIN - Personal Name
NONE
Text
Indonesia
INSTIPER
2018
yogyakarta
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