Pemanfaatan Jagung Manis Dan Kulit Buah Naga Untuk Olahan Mie Kering Kaya Nutrisi
Abstract: The research was
aimmed at studying (1) Determine the percentage of wheat flour, sweet corn
and skin dragon fruit right in the
manufacture of dry noodles that can be accepted by consumers, and (2) Determine
the influence of addition of sweet corn and rind of a dragon on the content of
moisture, ash, protein, and preferences of consumers towards the parameters of
color, flavor, elasticity, and sensory overall. The method used in this study
is a factorial experimental design with two factors, namely the substitution
treatment of sweet corn pasta and red dragon fruit skin extracts of the flour.
Substitution of sweet corn used is 10%, 20% and 30%. Medium addition of dragon
fruit peel extract of 5%, 10% and 15%. Each experiment carried repeat 3 times, so
it will be acquired unit (unit) trial were 9 units trial. The data obtained
were tested with the test Barlett diversity and additional data with Tuckey
test. Furthermore, to see the value of the middle test treatment Significant
Difference (LSD) at 5% level. The resulting dried noodles then analyzed the
water content, ash protein, the overall sensory test. Results from the study if
seen from the test sensory preferences overall, generally panelists prefer the
treatment of sweet corn and dragon fruit with a concentration of 20%, 15%
better than the taste, color and elasticity of noodles, while from the
nutritional content of dried noodles sweet corn and dragon fruit SNI is in
conformity with dry noodles.
Penulis: Analianasari,
Muhammad Zaini
Kode Jurnal: jppertaniandd160253
