Substitusi Tepung Mocaf (Modified Cassava Flour) dengan Penambahan Puree Wortel (Daucus Carota L.) terhadap Karakteristik Fisikokimia dan Organoleptik pada Mie Basah

Noodles are a food product that is popular with Indonesian people. Noodles have a high carbohydrate content and a low content of micro substances such as fiber and minerals, so it is necessary to substitute other ingredients to increase the nutrition of the noodles by using mocaf flour and carrot puree. Carrots contain beta-carotene which has the potential as an antioxidant and natural coloring. The aim of this research is to determine the composition of the combination of mocaf flour, wheat flour and carrot puree on the physicochemical and organoleptic characteristics of wet noodles.
This research used a Factorial Randomized Group Design (RAK) consisting of 2 factors, Factor I: Comparison of Mocaf Flour: Wheat (50:50, 60:40, 70:30) and factor II: concentration of added carrot puree (100%, 90 %) with 6 treatments. The final product was observed for water content, crude fiber content, beta-carotene content, tensile strength, color intensity and organoleptics (taste, aroma, appearance (color), texture, preferences). The analysis results were then processed using ANOVA
The research results showed that the comparison of mocaf flour and wheat flour with the addition of carrot puree had a significant effect on water content, crude fiber content, beta-carotene content, color intensity analysis (a+ and b+), and organoleptics (taste, aroma, appearance (color), texture, preference) and has no real effect on tensile strength and brightness color intensity (L). The best treatment was obtained in the M1W2 treatment (50% Mocaf Flour: 50% Wheat Flour: 90% Carrot Puree), wet noodles with a water content of 64.57%; crude fiber 0.23%; beta-carotene 0.05 mg/kg; tensile strength 0.012865 N/mm2; brightness level (L) 54.9, redness level (a+) 16.7; yellowness (b+) 26.3, texture 4.86 (quite chewy), liking 3.90 (neutral), taste 4.2 (neutral), appearance (color) 4.52 (quite attractive), and aroma 4.72 (quite flavorful).