relation: https://eprints.untirta.ac.id/58021/
title: Uji Daya Terima Mi Kering Tepung Talas Beneng, Kacang Merah, dan Daun Kelor
creator: NURANI, SIFA
subject: Q Science (General)
subject: QK Botany
subject: Z719 Libraries (General)
description: 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).
date: 2026-02-06
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/58021/1/Sifa%20Nurani_8882210001_02.pdf
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identifier: https://eprints.untirta.ac.id/58021/2/Sifa%20Nurani_8882210001_03.pdf
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identifier: https://eprints.untirta.ac.id/58021/3/Sifa%20Nurani_8882210001_04.pdf
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identifier: https://eprints.untirta.ac.id/58021/4/Sifa%20Nurani_8882210001_05.pdf
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identifier: https://eprints.untirta.ac.id/58021/5/Sifa%20Nurani_8882210001_Reff.pdf
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identifier: https://eprints.untirta.ac.id/58021/6/Sifa%20Nurani_8882210001_CP.pdf
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identifier: https://eprints.untirta.ac.id/58021/7/Sifa%20Nurani_8882210001_Lamp.pdf
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identifier: https://eprints.untirta.ac.id/58021/8/Sifa%20Nurani_8882210001_FullText.pdf
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identifier: https://eprints.untirta.ac.id/58021/9/Sifa%20Nurani_8882210001_01.pdf
identifier:   NURANI, SIFA  (2026) Uji Daya Terima Mi Kering Tepung Talas Beneng, Kacang Merah, dan Daun Kelor.  S1 thesis, Universitas Sultan Ageng Tirtayasa.