FORMULASI MIE KERING DENGAN PENAMBAHAN TEPUNG DAUN KELOR UNTUK MENINGKATKAN PROTEIN DAN SERAT

INDRIANI, NYAYU SITI MASITOH and Arinda, Ditia Fitri (2021) FORMULASI MIE KERING DENGAN PENAMBAHAN TEPUNG DAUN KELOR UNTUK MENINGKATKAN PROTEIN DAN SERAT. Undergraduate thesis, Sriwijaya University.

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Abstract

Dry noodles are noodles that have been dried until the water content reaches 8-10%, dry noodles themselves are classified as foods that have low nutrition because they are high in carbohydrates and calories, but low in protein and fiber. Protein and fiber in the body function for the maintenance of body tissues, development and repair of cells. Therefore, it is necessary to do research to increase the protein and fiber content in dry noodles. One of the ingredients that can be added to dry noodles is Moringa leaf flour. At 100g of Moringa leaf flour contains 27.1g of protein and 19.2g of fiber. The purpose of this study was to determine whether or not there was an increase in protein and fiber of dry noodles in the control formula compared to the selected formula, as well as differences in organoleptic tests on dry noodles from each formula produced, namely F0 0g, F1 3g, F2 6g, and F3 9g with the addition of Moringa leaf flour. . Data was collected by using organoleptic test on 30 semi-accident panelists. Color, aroma, texture, and taste categories. The results of the organoleptic test were analyzed using the Kruskall Wallis method and the Mann-Whitney follow-up test, while the proximate analysis used descriptive analysis. For the results of the research, the organoleptic formula F1 got the highest value on the aroma and texture indicators, the second highest on the color and taste indicators. It can be said that the formula F1 noodles is the chosen formula. The results of the analysis of the protein content contained in the formulas F0 and F1 were 8.58%, which means there was no difference. For crude fiber content there was an increase of 0.16%, formula F0 9.05% and F1 9.21. The suggestion from this research is that dry noodles can be steamed first so that the texture is chewy and does not have the appearance of a snack. Dry noodles are dried by frying so that people who do not have the tools to make dry noodles can be made. For the formulation of 3 grams in dry noodles, it needs to be increased again so that the protein content in dry noodles can be greater. And it is necessary to analyze the nutritional content of other dry noodles. Keyword(s) : Dried Noodles, Protein, Fiber, Moringa Leaf Flour, Preference Test Literature : 42 (2006-2020)

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Mie Kering, Protein, Serat, Tepung Daun Kelor, Uji Kesukaan
Subjects:	Q Science > Q Science (General) > Q1-295 General
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Nyayu Siti Masitoh Indriani
Date Deposited:	24 Dec 2021 02:56
Last Modified:	24 Dec 2021 02:56
URI:	http://repository.unsri.ac.id/id/eprint/59697

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