KARAKTERISASI MIE DARI TEPUNG UBI GADUNG (Dioscorea Hispidia Dennst) TERMODIFIKASI DENGAN PENAMBAHAN EKSTRAK DAUN KELOR

Neli Elika Safitri, Ansharullah Ansharullah, Muhammad Syukri Sadimantara

Abstract


ABSTRACT

                    The purpose of this study was to determine the effect of noodle formulation from modified Indian three-leaves yam flour by adding Moringa leaf extract on the organoleptic value, physical characteristics, and nutritional value. This study used a Completely Randomized Design (CRD) consisting of five treatments (wheat flour: modified yam flour: Moringa leaf extract) = 100:0:0 (MG0), 80:18:2 (MG1), 70:26:4 (MG2), 60:34:6 (MG3), and 50:42:8 (MG4). The results of the organoleptic assessment show that the treatment had a very significant effect on aroma and texture but no significant effect on color and taste. The most preferred treatment was the sample with the addition of 80% wheat flour, 18% modified yam flour, and moringa leaf extract 2% (MG1) with mean scores of color, aroma, texture, and taste reached 4.00 (like), 4.00 (like), 4.00 (like), and 3.50 (like), respectively. The MG1 sample had water content of 3.23%, 1.66% ash, 7.36% protein, 19.74% fat, 40.12% carbohydrates, 34.63% crude fiber, and 2.72 mg/kg iron (Fe). The results show that the treatment of 80% wheat flour, 18% yam flour, and 2% Moringa leaf extract (MG1) on noodle products can be accepted (preferred) by panelists and met the national nutritional value standards.Keywords: noodles from Indian three-leaves flour, organoleptic, nutritional value.

 

ABSTRAK

Tujuan penelitian ini adalah mengetahui pengaruh formulasi mie dari tepung ubi gadung termodifikasi dengan penambahan ekstrak daun kelor terhadap nilai organoleptik dan karakteristik fisik dan nilai gizi mie. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas lima perlakuan  (tepung terigu : tepung ubi gadung termodifikasi : ekstrak daun kelor)= 100 : 0 : 0 (MG0), 80 : 18 : 2 (MG1), 70 : 26 : 4 (MG2), 60 : 34 : 6 (MG3), 50 : 42 : 8 (MG4). Hasil penelitian menunjukan bahwa penilaian organoleptik aroma dan tekstur berpengaruh sangat nyata  serta berpengaruh tidak nyata pada warna dan rasa. Perlakuan terpilih diperoleh pada penambahan tepung terigu 80%, tepung ubi gadung termodifikasi 18%, ekstrak daun kelor 2% (MG1) dengan rerata warna sebesar 4,00 (suka), aroma 4,00 (suka), 4,00 (suka), rasa 3,50 (suka) dan nilai gizi yaitu kadar air sebesar 3,23%, abu 1,66%, protein 7,36%,  lemak 19,74%, karbohidrat 40,12%, serat kasar 34,63% dan zat besi (Fe) 2,72 mg/kg. Berdasarkan hasil penelitian, produk mie formulasi tepung terigu 80%, tepung ubi gadung 18% dan ekstrak daun kelor 2% (MG1)  dapat diterima (disukai) oleh panelis dan telah memenuhi standar nilai gizi SNI.

Kata kunci: mie dari tepung ubi gadung, organoleptik, nilai gizi.

 


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