PENGARUH PENAMBAHAN SARI BAYAM MERAH (Amaranthus tricolor L.) TERHADAP KARAKTERISTIK FISIK dan KIMIA MIE BASAH

SILAEN, MEYLINDA VERONIKA and Wijaya, Agus (2022) PENGARUH PENAMBAHAN SARI BAYAM MERAH (Amaranthus tricolor L.) TERHADAP KARAKTERISTIK FISIK dan KIMIA MIE BASAH. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the physical and chemical characteristics of wet noodles with the addition of red spinach (Amaranthus tricolor L.) juice. This study used a Non-Factoral Completely Randomized Design (CRD) with 5 treatment levels and each treatment was repeated 3 times. Treatment factors included red spinach extract (control (0%), 25%, 50%, 75% and 100%). The parameters observed included physical characteristics (color and texture) and chemical characteristics (moisture content, ash content and protein content). The results showed that the addition of red spinach juice had a significant effect on color (Lightness (L*), redness (a*) and yellowness (b)). Wet noodles with the addition of red spinach juice as much as 75% is the best treatment with a value for L* before boiling; 44.43 for L* after boiling ; 43.40 for a*before boiling ; 8.27 for a* after boiling ;-0.6 for b* before boiling; 11.93 and for b* after boiling 15.3 for chemical characteristics for water content, respectively; 41.48% for ash content; 0.38 for protein content taken from the best treatment BM3.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Mie Basah, Sari Bayam Merah
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Meylinda Veronika Silaen
Date Deposited:	21 Jul 2022 02:37
Last Modified:	21 Jul 2022 02:37
URI:	http://repository.unsri.ac.id/id/eprint/74192

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