PEMANFAATAN TEPUNG KULIT BUAH NAGA MERAH DAN TEPUNG KACANG MERAH PADA PEMBUATAN MI KERING SEBAGAI MAKANAN SUMBER PROTEIN DAN SERAT

ANGGRAWENI, INTAN and Sari, Desri Maulina (2022) PEMANFAATAN TEPUNG KULIT BUAH NAGA MERAH DAN TEPUNG KACANG MERAH PADA PEMBUATAN MI KERING SEBAGAI MAKANAN SUMBER PROTEIN DAN SERAT. Undergraduate thesis, Sriwijaya University.

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Abstract

Dried noodles are often consumed by the Indonesian people. Generally, though, dry noodles contain low levels of fiber and protein. The levels of fiber and protein in food are essential to the body. Sources of fiber and protein can be obtained from vegetable sources that include red dragon fruit skin and red beans. Using red dragon fruit bark flour and red bean flour in the making of dry noodles can make such dried noodles a source of fiber and protein. So this study aims to produce the best dry noodle formulation by utilizing red dragon fruit skin flour and red bean flour as a source of fiber and protein. This research is experimental by using Completely Randomized Design (CRD) method. There are 4 additional treatment of red dragon fruit husks and red-bean flour on dry noodles, which are added to F0 (100% : 0% : 0%), F1 (70% : 15% : 15%), F2 (60% : 20% : 20%) dan F3 (50% : 25% : 25%). Analysis is made of organoleptic (hedonic and hedonic quality) tests and laboratory tests (water, ash, protein and fiber levels) done in primary chem-mix laboratories, Yogyakarta. The conclusion of this research is that F1 is declared as the most preferred formulation or selected formulation based on the criteria of taste, color, aroma and texture. This is because F1 has a color score of 4.12% and aroma, taste and texture of 3.96%. In quality brown, in fragrance, in rather rich taste and texture. Based on laboratory tests, the f1 has water 8.28%, ash 9.5%, protein levels 1204% and fiber levels 10.12%. In further research, it is recommended to add cinnamon to remove the unpleasant aroma and soak red beans for 2 days to remove the bitter taste of dry noodles

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Mi kering, Tepung Kulit Buah Naga Merah, Tepung Kacang Merah, Serat, Protein
Subjects:	R Medicine > RA Public aspects of medicine > RA601-602 Food and food supply in relation to public health
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	INTAN ANGGRAWENI
Date Deposited:	03 Jun 2022 04:09
Last Modified:	03 Jun 2022 04:09
URI:	http://repository.unsri.ac.id/id/eprint/71203

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