Karakteristik Fisiko Kimia Mie Kering Organik Berbagai Varian Buah Dan Sayur Di UMKM Mie Serdadu

UMKM Mie Serdadu is an UMKM in the KH Agus Salim road area, Sisir, Batu City which was established in 2012. This UMKM produces noodles which are called organic noodles because they use natural vegetable and fruit dyes, without preservatives, chewing agents, and flavorings (MSG). UMKM Mie Serdadu produces organic wet noodles with various variants, namely mustard greens, carrots and dragon fruit and is sold frozen. To add practicality value, UMKM Mie Serdadu wants to sell noodles in a dry state. The purpose of this study was to produce dry noodles by steaming and oven drying methods and to determine the physical and chemical characteristics of dry noodles based on the superior natural ingredients in each fruit and vegetable added. The research method of physical characteristics of dried noodles consists of color, breakability, and chewiness test methods, while the research method of chemical characteristics consists of water content test methods, determination of chlorophyll, carotene and antioxidant levels.
The ingredients for making noodles include a mixture of flour and salt, eggs and the essence of 3 sources (vegetables and fruits) added. The noodles were steamed for 10 minutes and then dried using an oven at 60⁰C -80⁰C for 3 hours. The observation results of the dried noodles showed that the average of color reached a value of 4 (attractive), chewiness had an average and mean score of 3 (netral) and 4 (liked), breaking strength in mustard noodles was (13.71 N), in carrots (9.59 N), in dragon fruit (2.65 N). Chlorophyll content in mustard dry noodles was 1.4675 mg/g, carotene content in carrot dry noodles was 31,68 mg/g and antioxidant content in dragon fruit dry noodles was 14,86%. The moisture content of dry mustard noodles was 7.98%, carrot 8.58%, and dragon fruit 10.04%, all meeting the SNI for dry noodles.