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

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Penilaian

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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

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207001824	T71203	T712032022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T712032022

Publisher

Inderalaya : Prodi Gizi, Fakultas Kedokteran., 2022

Collation

xiv, 58 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

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 Gizi
Nutrisi, Ilmu Gizi

Specific Detail Info

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Statement of Responsibility

SEPTA

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