SIFAT FISIK DAN ORGANOLEPTIK MI BASAH DARI PATI SAGU DENGAN PENAMBAHAN EKSTRAK DAUN KELOR (MORINGA OLEIFERA)
ABSTRACT: Sago starch as local
food rich in carbohydrates and crude extract of moringa leaves that rich in
protein have potential to be developed as a raw material for wet noodle. The
objective of this research was to determine the effect of percentage of moringa
leaf extract (5%, 10%, 15%) and the filtering process of extracts (with and
without screening) on the physical and sensory properties of wet noodle. This
study was conducted using completely randomized design consisted of two factors
with three replications. Analysis of wet noodles includes of cooking time,
cooking loss, water absorption, percentage of breaking noodles, sensory
(hedonic) test of color, aroma, taste, and texture. The results showed that the
higher of percentage of moringa leaves extract increased the cooking time,
cooking loss, and percentage of breaking noodles. Moringa leaf extract with the
screening process decreased the cooking time and breaking percentage of
noodles. The best treatment was obtained from the addition of moringa leaves
extract of 5 % and with the filtering process of extracts.
Kata kunci: mi basah, pati
sagu, ekstrak daun kelor, proses penyaringan
Penulis: Nida El Husna
Kode Jurnal: jppertaniandd170752
