PENGARUH KONSENTRASI TEPUNG BUAH NIPAH (NYPA FRUTICANS) TERHADAP KARAKTERISTIK MIE KERING TINGGI SERAT

NOVIANINGTIAS,, SELLI and Widiastuti, Indah (2023) PENGARUH KONSENTRASI TEPUNG BUAH NIPAH (NYPA FRUTICANS) TERHADAP KARAKTERISTIK MIE KERING TINGGI SERAT. Undergraduate thesis, Sriwijaya University.

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Abstract

SELLI NOVIANINGTIAS. The Effect of Concentration of Nipah Fruit Flour (Nypa fruticans) on The Characteristics of High Fiber Dry Noodles (Supervised by INDAH WIDIASTUTI). This study to determine the effect of the concentration of palm fruit flour (Nypa fruticans) on the characteristics of high fiber dry noodles. This research used a Randomized Group Design (RAK) with 4 treatment factors with 3 replications. The treatments used different concentrations of nipah flour, namely P0 (100% wheat flour, as control), P1 (90% wheat flour, 10% nipah flour), P2 (80% wheat flour, 20% nipah flour) and P3 (70% nipah flour). wheat, 30% palm flour). The parameters observed were water content, ash content, moisture content, protein content, carbohydrate content, dietary fiber content, hardness, elasticity, organoleptic tests. The research results showed that the different concentrations of nipah flour used showed significant differences in water content, protein content, carbohydrate content, dietary fiber content and hardness. Physicochemical test results of dry noodles with water content values ranging from 7.201%-9.383%, ash content ranging from 2.14%-2.401%, protein content ranging from 11.091%- 13.097%, carbohydrate content ranging from 54.463%-67.178%, dietary fiber content 5.866% -15.188%, hardness ranges from 360.131g.f-663.524g.f and elasticity ranges from 0.846%-0.869%. The organoleptic values of the hedonic quality test were color (1.52-4.32), aroma (2.32-3.08), taste (2.36-3.76) and texture (1.88-3.32). The best treatment is treatment P2 (80% wheat flour, 20% palm flour). Keywords: Dry noodles, palm flour, fiber, substitutes SELLI NOVIANINGTIAS. Pengaruh Konsentrasi Tepung Buah Nipah (Nypa Fruticans) Terhadap Karakteristik Mie Kering Tinggi Serat (Dibimbing oleh INDAH WIDIASTUTI). Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi tepung buah nipah (Nypa fruticans) terhadap karakteristik mie kering tinggi serat. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 4 faktor perlakuan dengan 3 kali ulangan. Perlakuan menggunakan perbedaan penambahan konsentrasi tepung nipah yaitu P0 (100% tepung terigu, sebagai kontrol), P1 (90% tepung terigu, 10% tepung nipah), P2 (80% tepung terigu, 20% tepung nipah) dan P3 (70% tepung terigu, 30% tepung nipah). Parameter yang diamati yaitu kadar air, kadar abu, kadar air, kadar protein, kadar karbohidrat, kadar serat pangan, kekerasan, kekenyalan, uji organoleptik. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi tepung nipah yang digunakan menunjukkan perbedaan nyata terhadap kadar air, kadar protein, kadar karbohidrat, kadar serat pangan, dan kekerasan. Hasil uji fisikokimia mie kering dengan nilai kadar air berkisar 7,201%- 9,383%, kadar abu berkisar 2,14%-2,401%, kadar protein berkisar 11,091%- 13,097%, kadar karbohidrat berkisar 54,463%-67,178%, kadar serat pangan 5,866%-15,188%, kekerasan berkisar 360,131g.f-663,524g.f dan kekenyalan berkisar 0,846%-0,869%. Nilai organoleptik uji mutu hedonik dihasilkan warna (1,52-4,32), aroma (2,32-3,08), rasa (2,36-3,76) dan tekstur (1,88-3,32). Perlakuan terbaik yaitu pada perlakuan P2 (80% tepung terigu, 20% tepung nipah). Kata Kunci : Mie kering, tepung nipah, serat, subtitusi

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Mie kering, tepung nipah, serat, subtitus
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334 Economic aspects. Finance
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Selli Novianingtias
Date Deposited:	12 Jan 2024 07:58
Last Modified:	12 Jan 2024 07:58
URI:	http://repository.unsri.ac.id/id/eprint/138077

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