PENGARUH SUBSTITUSI TEPUNG JAGUNG KUNING (Zea mays L.) DAN PUREE WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH

Authors

  • Dita Rizma Olivia Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Malang, Indonesia
  • Damat Damat Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Malang, Indonesia
  • Hanif Alamudin Manshur Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Malang, Indonesia

DOI:

https://doi.org/10.22219/fths.v6i1.28374

Keywords:

Wet noodles, corn flour, carrot puree, carotenoids

Abstract

Wet noodles are food products made from wheat flour that are not dried. Every year, the production and consumption of noodles in Indonesia is increasing. So, there is a need for food diversification in the raw material by utilizing local food ingredients such as corn flour. The use of carrot puree aims to increase the carotenoid content which acts as a good antioxidant for the body. This research was conducted using a simple Randomized Block  Design (RBD) method. There were 6 treatments and 4 replication, P0 (100% wheat flour), P1 (50% wheat flour: 50% corn flour), P2 (50% wheat flour : 45% corn flour: 5% carrot puree), P3 (50% wheat flour: 40% corn flour: 10% carrot puree), P4 (50% wheat flour: 35% corn flour: 15% carrot puree), P5 (50% wheat flour: 30% corn flour: 20% carrot puree). The best wet noodles were obtained from treatment P5 (50% wheat flour: 30% corn flour: 20% carrot puree) with moisture content of 70.05%, ash content of  0.26%, fat content of  6.94%, protein content of 4.65%, carbohydrates content of 18.08% and carotenoids content of 3.02 mg/100g, brightness 63.5, yield 172.44%, organoleptic color 4.13 (attractive), aroma 3.63 (quite like), taste 3.80 (good), and texture 2.65 (not chewy).

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Published

2024-09-12

How to Cite

Olivia, D. R., Damat, D., & Manshur, H. A. (2024). PENGARUH SUBSTITUSI TEPUNG JAGUNG KUNING (Zea mays L.) DAN PUREE WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH. Food Technology and Halal Science Journal, 6(1), 89–104. https://doi.org/10.22219/fths.v6i1.28374

Issue

Vol. 6 No. 1 (2023): Januari

Section

Articles

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Copyright (c) 2024 Dita Rizma Olivia, Damat, Hanif Alamudin Manshur

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