NAYSHILA, TASYA (2025) KARAKTERISTIK FISIK DAN ANTIOKSIDAN MI BASAH DENGAN SUBSTITUSI TEPUNG TALAS BENENG DAN PENAMBAHAN EKSTRAK BUAH NAGA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Wet noodles were favorite food among Indonesian people. Wheat flour, made from wheat, was one of the ingredients used in making wet noodles, and its use increased the value of wheat imports. One effort to reduce the use of wheat flour was by substituting it with beneng taro flour. However, beneng taro flour had a browner color and affected the final product, so natural coloring needed to be added, namely by using dragon fruit extract. The purpose of this research was to determine the effect of beneng taro flour concentration, the addition of dragon fruit extract, and their interaction. This research used a Factorial Completely Randomized Design (RALF) with two factors: beneng taro flour concentration (5%, 10%, 15%, and 20%) and dragon fruit extract concentration (15% and 30%) with two repetitions. The results showed that the concentration of beneng taro flour had a significant effect on water content, total phenol, antioxidant activity, tensile strength, compressive strength, water absorption, cooking loss, cooking time, L or brightness, a or redness, and b* or yellowness. The addition of dragon fruit extract also had a significant effect on water content, total phenol, antioxidant activity, tensile strength, water absorption, cooking loss, cooking time, L*, a*, and b* values. There was an interaction between the two factors on water content, tensile strength, and L*, a*, and b* color values in wet noodles.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Mi basah merupakan makanan favorit masyarakat Indonesia. Tepung terigu yang terbuat dari gandum merupakan salah satu bahan yang digunakan dalam pembuatan mi basah dan penggunaannya meningkatkan nilai impor gandum. Salah satu upaya untuk mengurangi penggunaan tepung terigu adalah dengan mensubstitusikannya dengan tepung talas beneng. Namun, tepung talas beneng memiliki warna yang lebih cokelat dan memengaruhi produk akhir, sehingga perlu ditambahkan pewarna alami, yaitu dengan menggunakan ekstrak buah naga. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi tepung talas beneng, penambahan ekstrak buah naga, dan interaksi antara kedua faktor. Penelitian ini menggunakan Rancangan Acak Lengkap (RALF) Faktorial dengan dua faktor: konsentrasi tepung talas beneng (5%, 10%, 15%, dan 20%) dan konsentrasi ekstrak buah naga (15% dan 30%) dengan dua kali pengulangan. Hasil penelitian menunjukkan bahwa konsentrasi tepung talas beneng berpengaruh nyata terhadap kadar air, total fenol, aktivitas antioksidan, kuat tarik, daya tekan, daya serap air, susut masak, lama pemasakan, L* atau kecerahan, a* atau kemerahan, dan b* atau kekuningan. Penambahan ekstrak buah naga juga berpengaruh nyata terhadap kadar air, total fenol, aktivitas antioksidan, kuat tarik, daya serap air, susut masak, lama pemasakan, nilai L*, a*, dan b*. Terdapat interaksi antara kedua faktor tersebut terhadap kadar air, kuat tarik, dan nilai warna L*, a*, dan b* pada mi basah. | |||||||||
| Uncontrolled Keywords: | beneng taro flour, dragon fruit extract, wet noodle | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Tasya Nayshila | |||||||||
| Date Deposited: | 12 Sep 2025 07:49 | |||||||||
| Last Modified: | 12 Sep 2025 07:49 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54546 |
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