PENGGUNAAN TEPUNG BIJI NANGKA (Artocarpus Heterophyllus) DENGAN PENAMBAHAN SARI DAUN PANDAN (Pandanus Amaryllfolius) TERHADAP KUALITAS PRODUK MIE BASAH

Hidayat Eka Putra Hamzah, Ansharullah Ansharullah, hermanto hermanto

Abstract


ABSTRACT

               

This study aimed to determine the effect of the addition of pandan leaf extract on the organoleptic value and chemical properties of wet noodle products. This study used a Completely Randomized Design (CRD) with one factor, namely the addition of pandan leaf extract (B), which consisted of B0 (0%), B1 (10%), B2 (13.3%), B3 (16.7%), and B4 (20%). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α = 0.05). The addition of pandan leaf extract significantly affected (p <0.05) the parameters of color, aroma, taste, texture, and overall assessment. Based on the results of the organoleptic assessment, the most preferred treatment was B3 treatment (16% of pandan leaf extract addition) with assessment scores of color, aroma, taste, texture, and overall reached 4.13 (like), 4.27 (like), 4.13 (slightly like), 3.77 (slightly like), and 4.07 (like), respectively. Meanwhile, the chemical analysis results show that the B3 sample had 49.02% water, 0.40% ash, 1.73% fat, 7.28% protein, and 41.57% carbohydrate. The nutritional content of wet noodles in this study met the national standard.

Keywords : Wet Noodle, Jackfruit Seeds Flour, Pandan Leaves Extract, Chemical Properties

 

 

ABSTRAK

   

 


Penelitian ini bertujuan untuk menentukan pengaruh penambahan sari daun pandan terhadap nilai organoleptik dan sifat kimia produk mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan sari daun pandan (B) yaitu perlakuan B0 (0%), B1 (10%), B2 (13,3%), B3 (16,7%), dan B4 (20%). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan sari daun pandan berpengaruh nyata (p<0,05) terhadap parameter warna, aroma,  rasa, tekstur, dan penilaian keseluruhan. Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan B3 (penambahan sari daun pandan 16%) dengan skor penilaian warna 4,13 (suka), aroma 4,27 (suka), rasa 4,13 (agak suka), tekstur 3,77 (agak suka), dan penilaian keseluruhan 4,07 (like) dengan nilai analisis sifat kimia meliputi analisis kadar air sebesar 49,02%, kadar abu 0,40%, kadar lemak 1,73%, kadar protein 7,28% dan analisis kadar karbohidrat 41,57%. Kandungan gizi mie basah pada penelitian ini telah sesuai dengan SNI.

Kata kunci: Mie Basah, Tepung Biji Nangka, Sari Daun Pandan, Analisis Kimia

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