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KAJIAN KUALITAS MIE BASAH DENGAN PERBEDAAN KONSENTRASI PEWARNA HIJAU ALAMI DARI SAWI DAN KELOR

Akbar, M. Rivaldi (2018) KAJIAN KUALITAS MIE BASAH DENGAN PERBEDAAN KONSENTRASI PEWARNA HIJAU ALAMI DARI SAWI DAN KELOR. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Wet noodles is a food product made from wheat flour, which before marketed went through boiling process in hot water, with water content of about 35% and after boiled, water content increased to 52%. The use of mustard and Moringa leaves as a natural dye will increase the nutritional content and organoleptic attributes of wet noodles. This Study aims to (i) to understand the effect of natural green dye on the quality of wet noodles, (ii) to understand the effect of natural green dye concentration on the quality of wet noodles, (iii) to find the best treatment between the type and concentration of natural green dye to produce prime quality of wet noodles. The study was conducted in one stages with a nested design of two factors. First factor with 2 levels of dye type (mustard and moringa). Second factor with 4 levels of dye concentration (10%, 15%, 20% and 25%). With a limitation of no addition of natural dyes, to obtain 9 combinations. Each treatment combination is repeated 3 times. The results indicated that the type of dye significantly affect the levels of protein, antioxidants and carbohydrates in wet noodles, then the dye concentration gives a real effect on levels of antioxidants, water content, brightness, greenishness and yellowishness of wet noodles. The Best treatment of wet noodles with the addition of natural green dye is on (H1P4) treatment with addition of natural dye of mustard leaves with 25% concentration. The content of obtained from the best treatment is as follows: water content 0,16%, 1,08% ash content, 1,11% fat, 1,11% protein, 0,69% carbohydrate, chlorophyll 1,00mg / L total, 1,09% antioxidant, color brightness (L) 0,24, greenish (a-) 0,99, yellowish (b +) 7,62, texture 0,06. From the results of the best organoleptic treatment with score of 3,03 for taste, 3,27 for flavor, 3,27 for texture, 3,37 for appearance.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311042
Keywords: Wet noodles, moringa, mustard, type and concentration of dye
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 14 Jan 2019 07:37
Last Modified: 14 Jan 2019 07:37
URI : http://eprints.umm.ac.id/id/eprint/43261

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