KARAKTERISTIK MIE BASAH SUBSTITUSI TEPUNG SAGU DAN TEPUNG DAUN KELOR (Moringa oleifera) DENGAN KONSENTRASI SODIUM TRIPOLYPHOSPATE (STPP) SEBAGAI PANGAN FUNGSIONAL”
| Main Author: | Rahman, Saudi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/50619/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/50619/17/BAB%20I.pdf http://eprints.umm.ac.id/50619/18/BAB%20II.pdf http://eprints.umm.ac.id/50619/49/BAB%20III.pdf http://eprints.umm.ac.id/50619/50/BAB%20IV.pdf http://eprints.umm.ac.id/50619/21/BAB%20V.pdf http://eprints.umm.ac.id/50619/22/Lampiran.pdf http://eprints.umm.ac.id/50619/ |
Daftar Isi:
- Moringa (Moringa oleifera) is a tropical plant that is easy to grow in Indonesia which has a tropical climate. Nutrient content in moringa is vitamin C and antioxidants. Vitamin C in Moringa leaves is 13.58 mg / 100g, while antioxidant activity is 43.61%. Moringa can be developed into a food product that has a high nutritional value, one of which is wet noodles. The purpose of this study was to determine whether there was an interaction between the treatment of substitutional of sago flour: Moringa leaf powder and the concentration of adding sodium tripolyphosate (STPP) to the physicochemical and organoleptic properties of wet noodles. The research method used was Randomized Complete Block Design (RCBD) with 2 factors and 3 replications. The first factor is the substitional of sago flour: Moringa leaf powder that is (26%: 4%, 24%: 6%, 22%: 8%, and 20%: 10%). The second factor is the concentration of sodium tripolyphospate (STPP) (0.1%, 0.2%, and 0.3%). The parameters analyzed were physicochemical properties (moisture, ash, protein, fat, fiber, vitamin C, antioxidants and elongation), and organoleptic properties including (color, taste, and appearance). The results showed that the substitution of sago flour: moringa leaf powder with sodium tripolyphospate (STPP) concentration had a very significant effect on water, protein, fat, and fiber, whereas the differences in sago starch : moringa leaf powder had a very significant effect on moisture, ash, protein, fat content, fiber, vitamin C, antioxidants, and elongation. Sodium tripolyphospate (STPP) concentration had a very significant effect on water, protein, and fat.