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

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Penilaian

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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.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002161	T74192	T741922022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T741922022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwija., 2022

Collation

xi, 47 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

668.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Bahan Kimia Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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