PENGARUH FORMULASI TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN FILTRAT WORTEL (Daucus carota) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI PADA PEMBUATAN MIE BASAH

Abstract

ABSTRACT The purpose of this study was to determine the effect of yellow sweet potato flour and carrot filtrate formulation on the organoleptic characteristics and nutritional value of wet noodles. This study used a completely randomized design (CRD). The data were analyzed using analysis of variance (ANOVA) and results with a significant effect on the observed variables then further tested with Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the addition of yellow sweet potato flour and carrot filtrate had a very significant effect on the organoleptic improvement of color and taste. The best result was obtained in the M1 treatment (25% yellow sweet potato flour, 5% carrot filtrate, 70% wheat flour) with average assessment scores of color, aroma, taste, and texture reaching 3.40 (slightly like), 3.07 (slightly like), 3.37 (slightly like), and 3.27(slightly like). The selected wet noodles contained 42.33% water, 2.99% ash, 2.51% fat, 2.97% protein, and 50.58% carbohydrate. The wet noodle product met the national standards on water and ash contents. Keywords: yellow sweet potato flour, carrot filtrate, wet noodle ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh formulasi tepung ubi jalar kuning dan filtrat wortel terhadap karakteristik organoleptik dan nilai gizi pada mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL). Data dianalisis menggunakan analysis of variance (ANOVA) dan berpengaruh nyata terhadap variabel pengamatan, maka diuji lanjut dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung ubi jalar kuning dan filtrat wortel berpengaruh sangat nyata terhadap peningkatan organoleptik warna dan rasa. Perlakuan terbaik diperoleh pada perlakuan M1 (tepung ubi jalar kuning 25 %, filtrat wortel 5 %, tepung terigu 70 %) dengan skor penilain terhadap warna sebesar 3,40 (agak suka), aroma 3,07 (agak suka), rasa 3,37 (agak suka) sedangkan tekstur 3,27 (agak suka). Mie basah terpilih kadar air 42,33%, kadar abu 2,99%, kadar lemak 2,51%, kadar protein 2,97% kadar karbohidrat 50,58%. Produk mie basah ini telah memenuhi standar mutu SNI pada parameter kadar air dan kadar abu. Kata kunci: tepung ubi jalar kuning, filtrat wortel, dan mie basah