ZULEIKA, RAHMA TALITHA (2025) KARAKTERISTIK KIMIA DAN ORGANOLEPTIK MI BASAH BERBASIS TEPUNG TERIGU DAN TEPUNG TALAS BENENG DENGAN PENAMBAHAN EKSTRAK BUAH NAGA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Noodles are one of the food products made from wheat flour. The high level of consumption of noodles made from wheat flour can increase wheat imports. Dependence on wheat flour can be reduced by substituting wheat flour from local food ingredients, one of which is beneng taro. Beneng taro is a local food ingredient typical of Banten which is high in carbohydrates so it can be used as an alternative substitute for wheat flour in wet noodles. However, the addition of beneng taro flour produces a less attractive color. Therefore, dragon fruit extract is added as a natural dye. The purpose of this research was to determine the effect of beneng taro flour concentration, the addition of dragon fruit extract, and the interaction between the two factors. This research used a Factorial Completely Randomized Design with two factors, namely beneng taro flour concentration (5%, 10%, 15%, and 20%) and dragon fruit extract (15% and 30%) with two repetitions. The results showed that the concentration of beneng taro flour significantly affected the water content, ash, protein, fat, carbohydrate, crude fiber, L*, a*, b*, and hedonic test of color, aroma, taste, texture, aftertaste, and overall wet noodles. The addition of dragon fruit extract significantly affected the water content, ash, fat, carbohydrate, crude fiber, L*, a*, and b* values of wet noodles. There was an interaction between the two factors on the water content, fat, carbohydrate, L*, a*, and b* values of wet noodles.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Mie merupakan salah satu produk pangan berbahan dasar tepung terigu. Tingginya tingkat konsumsi mi berbahan dasar tepung terigu dapat meningkatkan impor gandum. Ketergantungan terhadap tepung terigu dapat dikurangi dengan cara mensubstitusi tepung terigu dari bahan pangan lokal, salah satunya adalah talas beneng. Talas beneng merupakan bahan pangan lokal khas Banten yang tinggi karbohidrat sehingga dapat dijadikan alternatif pengganti tepung terigu pada mi basah. Namun, penambahan tepung talas beneng menghasilkan warna yang kurang menarik. Oleh karena itu, ditambahkan ekstrak buah naga sebagai pewarna alami. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi tepung talas beneng, penambahan ekstrak buah naga, dan interaksi antara kedua faktor tersebut. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor yaitu konsentrasi tepung talas beneng (5%, 10%, 15%, dan 20%) dan ekstrak buah naga (15% dan 30%) dengan dua kali pengulangan. Hasil penelitian menunjukkan bahwa konsentrasi tepung talas beneng berpengaruh nyata terhadap kadar air, abu, protein, lemak, karbohidrat, serat kasar, L*, a*, b*, dan uji hedonik warna, aroma, rasa, tekstur, rasa yang tertinggal, dan keseluruhan mi basah. Penambahan ekstrak buah naga berpengaruh nyata terhadap kadar air, abu, lemak, karbohidrat, serat kasar, nilai L*, a*, dan b* mi basah. Terdapat interaksi antara kedua faktor tersebut terhadap kadar air, lemak, karbohidrat, L*, a*, dan b* mi basah. | |||||||||
| Uncontrolled Keywords: | beneng taro flour, dragon fruit extract, wet noodles | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Ms Rahma Talitha Zuleika | |||||||||
| Date Deposited: | 12 Sep 2025 07:52 | |||||||||
| Last Modified: | 12 Sep 2025 07:52 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54547 |
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