NURANI, SIFA (2026) Uji Daya Terima Mi Kering Tepung Talas Beneng, Kacang Merah, dan Daun Kelor. S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Obesity arises from a chronic imbalance between energy intake and energy expenditure, ultimately leading to abnormal body mass accumulation. One effort to address the prevalence of obesity in society is through the substitution of functional foods. Functional foods are served as food or beverages that prioritize taste, texture, and appearance. Beneng taro, red beans, and Moringa leaves have the potential to be processed into functional foods, such as dried noodles. This study aims to determine the organoleptic test results and the selected formula for dried noodles made from Beneng taro flour, red beans, and Moringa leaves. The research method employed an experimental design using a Completely Randomized Design (CRD). The comparison of dry ingredient compositions between wheat flour, Beneng taro flour, red beans, Moringa leaves, and Beneng taro starch was as follows: FI (50%:15%:22%:3%:10%), F2 (50%:21%:15%:4%:10%) and F3 (50%:17,5%:!7,5%:5%:10%). Data analysis was conducted using One-way ANOVA, Kruskal-Wallis, and the De Garmo test. The hedonic test results indicated that there were no significant differences (p > 0.05) across the tested parameters: color (0,110), aroma (0,855), texture (0,316), taste (0,090), and overall preference (0,337). Similarly, the hedonic quality test showed no significant differences (p>0.05) in color (0,325), aroma (0,738), texture (0,635), taste (0,513), and aftertaste (0,172). Based on the De Garmo test results, Formula 2—with a composition ratio of 21%:15%:4% for Beneng taro flour, red beans, and Moringa leaves—was identified as the selected formula, with an average hedonic score of 3.43–3.65 (liked).
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Obesitas timbul akibat ketidakseimbangan kronis antara energi yang dikonsumsi seseorang dan energi yang dikeluarkan, yang pada akhirnya menyebabkan akumulasi massa tubuh yang tidak normal. Untuk mengatasi masalah obesitas yang terjadi di masyarakat upaya yang dapat dilakukan salah satunya adalah melalui substitusi pangan fungsional. Pangan fungsional disajikan dalam bentuk makanan atau minuman yang tetap mengutamakan kelezatan rasa, tekstur, dan tampilan. Talas beneng, kacang merah, dan daun kelor memiliki potensi untuk dijadikan olahan pangan fungsional salah satunya yaitu mi kering. Penelitian ini bertujuan untuk mengetahui hasil uji organoleptik dan formula terpilih dari produk mi kering tepung talas beneng, kacang merah, dan daun kelor. Metode penelitian ini menggunakan desain penelitian eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL). Perbandingan komposisi bahan kering antara tepung terigu, tepung talas beneng, kacang merah, daun kelor, pati talas beneng yaitu F1 (50% :15% :22% :3% :10%), F2 (50% :21% :15% :4% :10%), F3 (50% :17,5% :17,5% :5% :10%). Analisis data menggunakan One way ANOVA, Kruskal-Wallis dan uji De Garmo. Hasil uji hedonik menunjukkan bahwa tidak terdapat perbedaan yang nyata (p>0,05) dengan parameter yang diuji yaitu warna (0,110), aroma (0,855), tekstur (0,316), rasa (0,090), dan keseluruhan (0,337). Uji mutu hedonik menunjukkan bahwa tidak terdapat perbedaan yang nyata (p>0,05) dengan parameter yang diuji yaitu warna (0,325), aroma (0,738), tekstur (0,635), rasa (0,513), dan aftertaste (0,172). Hasil uji De Garmo menunjukkan bahwa formulasi 2 mi kering tepung talas beneng, kacang merah, dan daun kelor dengan perbandingan komposisi 21% :15% :4% merupakan formula terpilih dengan nilai rata-rata uji hedonik 3,43-3,65 (suka). Kata kunci: mi kering, obesitas, talas beneng, uji organoleptik | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QK Botany Z Bibliography. Library Science. Information Resources > Z719 Libraries (General) |
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| Divisions: | 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi | |||||||||
| Depositing User: | Unnamed user with email [email protected] | |||||||||
| Date Deposited: | 09 Feb 2026 03:49 | |||||||||
| Last Modified: | 09 Feb 2026 03:49 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/58021 |
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