KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MI BASAH DENGAN PENAMBAHAN UBI JALAR UNGU DAN UBI JALAR PUTIH
Daftar Isi:
- Wet noodles is a food product made from wheat flour with or without the addition of other foods and food additives. The main ingredient in the manufacture of wet noodles is wheat flour. The study aimed to determine the physical, chemical, and organoleptic characteristics of wet noodles produced by adding purple sweet potato and white sweet potato. This research used Completely Randomized Factorial Design with two factors, namely type of sweet potato (purple and white) and concentration of sweet potato addition (10, 20 and 30%). Parameters observed in this study were physical characteristics (texture, colour and elongation), chemical characteristics (moisture content and ash content) and organoleptic characteristics (colour, texture, flavour and taste). The results showed that the type of sweet potato had significant effects on lightness, redness and yellowness, elongation, moisture content and ash content, while sweet potato concentration had significant effects on yellowness, moisture content and ash content. Interaction of type and sweet potato concentration had significant effects on lightness, redness, yellowness, elongation and moisture content. Based on physical, chemical and organoleptic characteristics, the best treatment was wet noodle with 30% addition of white sweet potatoes.