Pengaruh Subtitusi Tepung Terigu Dengan Ubi Jalar Ungu (Ipomoea batatas Poiret) Dan Rumput Laut (Euchema cotonii) Terhadap Kualitas Mie Basah

Ekajayanti Kining, Livia Rhea Alvita, Halimah Husain

Abstract


This research is an experimental research that aimed to find the best composition of purple sweet potato wet noodle between wheat flour, purple sweet potato and seaweed as food alternatives and determine the effect of ratio of flour and purple sweet potato by adding seaweed to the organoleptic quality (color, flavor, aroma and firmness), tensile strength and water content. The samples in this research were wheat flour, purple sweet potato (Ipomoea batatas Poiret) and seaweed (Euchema cotonii). The research outcome data were analyzed by using analysis of variance (ANOVA) with 2 factorial i.e the ratio between flour and sweet potato (A) with 3 levels : (100% wheat flour: 0% sweet potato), (60% wheat flour: 40% sweet potato), and (50% wheat flour: 50% sweet potato) and the addition of seaweed (B) with 2 level, ie without the addition of seaweed and seaweed with the addition of 6 g. Ratio of wheat flour with purple sweet potato had highly significant effect on organoleptic (color, flavor, aroma and firmness), tensile strength and water content of the resulting wet noodle. The addition of seaweed had highly significant effect on the organoleptic color but did not significant effect on water content, tensile strength, organoleptic taste, aroma and firmness. Ratio of wheat flour and 60% purple sweet potato: 40% give better results in the manufacture of purple sweet potato wet noodles. 

Full Text:

PDF

References


Ahadi, B. D., & Effendi, M. Y. (2019). Validasi Lamanya Waktu Pengeringan untuk Penetapan Kadar Air Pakan Metode Oven dalam Praktikum Analisis Proksimat. Jurnal Ilmu Peternakan Terapan, 2(2), 34–38. https://doi.org/10.25047/jipt.v2i2.1420

Azza, A., Indriyani, D., Priantari, I., & Kurniawan, H. (2020). Macronutrients Analysis in Ipomoea Batatas L. Poiret as an Alternative Food in Improving Nutritional Adequacy of Pregnant Women. Indian Journal of Public Health Research & Development, 11(2), 1470. https://doi.org/10.37506/v11/i2/2020/ijphrd/195031

Bagus Widiatmoko, R., & Estiasih, T. (2015). KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE KERING BERBASIS TEPUNG UBI JALAR UNGU PADA BERBAGAI TINGKAT PENAMBAHAN GLUTEN Physicochemical and Organoleptical Characteristics of Purple Sweet Potato Flour Based Dry Noodle at Various Level of Gluten. Jurnal Pangan Dan Agroindustri, 3(4), 1386–1392. https://jpa.ub.ac.id/index.php/jpa/article/view/261

BPPT (Badan Penelitian dan Pengembangan Pertanian). (2016). Nilam pembenihan dan Budidaya Pendukung Varietas Unggul. 1–9.

Dolorosa, M. T., Nurjanah, N., Purwaningsih, S., Anwar, E., & Hidayat, T. (2017). Bioactive Compounds of Seaweed Sargassum plagyophyllum and Eucheuma cottonii as Lightening Raw Materials. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3), 632. https://doi.org/10.17844/jphpi.v20i3.19820

Ginting, E., Utomo, J. S., & Yulifianti, R. (2015). Potensi Ubijalar Ungu sebagai Pangan Fungsional. Iptek Tanaman Pangan, 6(1).

Kumalasari, I. (2010). Perbedaan penambahan rumput laut Eucheuma cottonii pada mie basah terhadap kekuatan regangan (tensile), kadar serat kasar (crude fiber) dan daya terima.

Kurnia Robby, H., Winagadipustaka, B., Syaeful Barqi, W., Harismah, K., & Teknik Kimia, J. (2017). Uji Organoleptik dan Kadar Glukosa Brownies dengan Substitusi Tepung Daun Kelor (Moringa oleifera). 195–200.

Luthfiyana, N., Nurjanah, N., Nurilmala, M., Anwar, E., & Hidayat, T. (2016). Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 183. https://doi.org/10.17844/jphpi.v19i3.15126

Maharany, F., Suwandi, R., Anwar, E., Hidayat, T., Barat, J., Perikanan, J., Pertanian, F., Sultan Ageng Tirtayasa, U., & Raya Pakupatan, J. K. (2017). KANDUNGAN SENYAWA BIOAKTIF RUMPUT LAUT Padina australis DAN Eucheuma cottonii SEBAGAI BAHAN BAKU KRIM TABIR SURYA Bioactive Compounds of Seaweed Padina australis and Eucheuma cottonii as Sunscreen Raw Materials. Jphpi, 20(1), 10–17.

Marbun, R. W. S. (2020). PEMANFAATAN SARI UBI JALAR UNGU (Ipomoea batatas poiret) SEBAGAI ZAT PEWARNA PADA PEWARNAAN GRAM TERHADAP BAKTERI Staphylococcus aureus DAN Escherichia coli. Klinikal Sains : Jurnal Analis Kesehatan, 8(2), 82–89. https://doi.org/10.36341/klinikal_sains.v8i2.1400

Nurjanah, Luthfiyana, N., Hidayat, T., Nurilmala, M., & Anwar, E. (2019). Utilization of seaweed porridge Sargassum sp. and Eucheuma cottonii as cosmetic in protecting skin. IOP Conference Series: Earth and Environmental Science, 278(1). https://doi.org/10.1088/1755-1315/278/1/012055

Yanuarti, R., Nurjanah, N., Anwar, E., & Hidayat, T. (2017). Profil fenolik dan aktivitas antioksidan dari ekstrak rumput laut Turbinaria conoides dan Eucheuma cottonii (Profile of Phenolic and Antioxidants Activity from Seaweed Extract Turbinaria conoides and Eucheuma cottonii). Jurnal Pengolahan Hasil Perikanan Indonesia, 20, 230–237.




DOI: https://doi.org/10.24114/jnc.v1i2.25259

Article Metrics

Abstract view : 1271 times
PDF - 1484 times

Refbacks

  • There are currently no refbacks.