KAJIAN ORGANOLEPTIK MIE SUBTITUSI UBI JALAR ORANGE (Ipomea batatas L)

Suharman Suharman

Abstract


The raw materials used in the manufacture of dry noodles are wheat flour high gluten. Excessive consumption of gluten will cause negative effects such as bloating, indigestion until symptoms such as severe irritable bowel syndrome. So the need for an alternative to a reduction in the consumption of wheat flour in making noodles with local food also take advantage of the Orange sweet potato. Organoleptic assessment using Random Design Complete with a combination of the proportions of flour and sweet potato Orange (70:30), (60:40), (50:50), (40:60), 100% wheat flour. The results showed that organoleptic judgment against the composition of wheat flour and sweet potato Orange in the manufacture of products the preferred noodles panelists found on treatment (composition of 50% wheat flour and sweet potato Orange 50%) with a score of 3.78% color (like), texture 4.02% (love), the scent of 3.40% (somewhat like) and taste 3.63% (like). It can be concluded the product substitution Orange sweet potato noodles composition most preferred panelists are present in the composition of 50% wheat flour and sweet potato Orange 50%.

Keywords: Orange sweet potato, noodles, organoleptic.


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