Penambahan Tepung Tempe Dan Ekstrak Wortel Proses Pembuatan Mie Berkualitas

Maryam, Siti

doi:10.23887/jstundiksha.v11i2.50759

Cited by 3 publications

(4 citation statements)

References 43 publications

(65 reference statements)

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“…Fat in dry noodles can improve the taste of a food ingredient because it contains fatty acid esters with glycerol water activity, which will minimize microbial growth activity and maintain the taste of the noodles. The low ash content in dried moringa noodles reflects the brightness level of processed products made from wheat flour (Maryam, 2022). Macromolecular components, including fats, proteins, and carbohydrates, are needed by the body as energy.…”

Section: Hedonic Testmentioning

confidence: 99%

“…Carbohydrates in noodles made from wheat flour come from wheat starch. Amylose and amylopectin, which make up starch, affect the texture of the noodles produced, which can absorb water during the gelatinization process (Maryam, 2022). In addition, based on the test results, dry Moringa noodles F1 contain vitamin B6 (pyridoxine), vitamin C (ascorbate), iron (Fe), and calcium (Ca).…”

Section: Hedonic Testmentioning

confidence: 99%

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Garlic extract (Allium sativum) improves the taste of dried moringa noodle products (Moringa oleifera)

Suriawati,

Rachmawati

2023

Aceh. Nutri. J.

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Moringa leaves are plants that have antioxidants and are rich in nutritional value. Panelists said they liked the aroma and taste parameters of dried moringa noodles by adding moringa leaf extract using the pressing method. Adding garlic is needed to cover the aroma and taste because garlic has a distinctive and robust flavor component. The purpose was to improve the taste of dried moringa noodles by adding garlic extract. This experimental research was a completely randomized design. Dried moringa noodles were obtained by adding garlic extract concentrations of 0% (F0), 5%(F1), 10%(F2), and 15%(F3). The hedonic test used 30 untrained panelists with parameters of taste, aroma, color, and texture. The hedonic data were tested for normality using the Kolmogorov-Smirnov test, followed by the ANOVA nova test. If there was a significant difference, continued by the Duncan test with 95% CI. The results of the hedonic test of dry moringa noodles with the addition of garlic extract for taste (p=0,000) showed panelists preferred dry moringa noodles F1 and aroma (p=0,113), color (p=0,104), and texture (p=0,081) there was no significant difference for the treatment of adding garlic extract. F1 dry moringa noodles are safe to use as a food ingredient and contain nutritional value. In conclusion, adding garlic extract can improve the taste of dry moringa noodles (F1).

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Section: Hedonic Testmentioning

confidence: 99%

Section: Hedonic Testmentioning

confidence: 99%

Garlic extract (Allium sativum) improves the taste of dried moringa noodle products (Moringa oleifera)

Suriawati,

Rachmawati

2023

Aceh. Nutri. J.

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“…Therefore, efforts to diversify preparations are needed with the addition of vegetables, including carrots. Some studies on processed carrots include carrot nugets [1], carrot candy [2], carrot crackers [3], adding carrots to sausage [4], snakehead fish sausages with the addition of carrots [5], carrot jelly candy [6] etc. Based on the above, to increase the amount of diversification of carrot-based processed foods, including suction pudding.…”

Section: Introductionmentioning

confidence: 99%

Chemical And Organoleptic Quality Of Suction Pudding With Variations In The Type And Concentration Of Carrot Extract (Daucus carota L.)

L Listiana,

Kurnia Hartati,

Bambang Sigit

2024

SAGA

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Carrots are one type of vegetable that is rich in vitamin A. In order to increase carrot consumption, it is necessary to diversify carrot-based preparations, among others, by adding carrots to the pudding suction. This study aims to determine the effect of the interaction of the type and concentration of wotel extract on the chemical and organoleptic quality of lipo pudding as functional food. The research method used is experimental laboratory with Complete Random Design (RAL) research design which is arranged factorially with 2 (two) factors. The first factor is the type of carrot extract, namely boiled carrot extract and fresh carrot extract. The second factor is the difference in carrot extract concentration, which is 7%, 10% and 13% carrot extract. Each treatment factor was repeated 3 (three) times resulting in 18 trials. Observational variables include β-carotene tests, crude fiber tests, reduction sugar tests, and organoleptic tests. Based on the results of the study showed that the interaction between different types and carrot extracts had no real effect on β-carotene levels, crude fiber levels, sugar reduction levels. The best treatment in this study was the F2B treatment, namely suction pudding with the addition of fresh carrot extract with a concentration of 10% with the highest Yield Value (NH) of 0.87. The criteria for the parameters of the study were β-carotene content = 983.0 ppm, crude fiber content = 2.1%, reduced sugar content = 14.37%, color = 5.05 (somewhat like), taste = 5.07 (somewhat like), aroma = 4.67 (somewhat like), and chewiness = 4.71 (somewhat like).

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“…Mi, yang terbuat dari tepung terigu, memiliki kandungan karbohidrat tinggi dibandingkan lemak maupun protein. Oleh karena itu, dibutuhkan substitusi tepung tempe dan ekstrak wortel dalam proses pembuatan mi (Maryam, 2022;Lanorio et al, 2022).…”

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Peningkatan Value Added Ikan Lele menjadi Produk Mi di Desa Mekar Sari Kecamatan Maro Sebo Ulu

Hastuti,

Hardiani,

Hodijah

et al. 2023

JPM

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Perkembangan usaha kuliner di Provinsi Jambi termasuk di Kabupaten Batang Hari terus dikembangkan sebagai upaya peningkatan konsumsi gemar ikan dan peningkatan pendapatan. Kelebihan sumberdaya yang dimiliki Desa Mekar Sari pada jenis ikan lele menjadi peluang besar dalam upaya peningkatan nilai tambah (value added) menjadi mie lele. Selain itu, ikan lele dapat dibudidayakan dengan cepat dan dalam jumlah yang cukup, lele sangat menjanjikan sebagai sumber daya mentah. Dengan pangsa pasar yang cukup besar, mi menjadi makanan yang banyak disukai. Produk mi berbahan dasar lele memiliki potensi pasar yang luas seiring dengan permintaan mi yang terus meningkat. Dalam bisnis makanan, diversifikasi produk berupa pembuatan mie lele. Pelanggan sekarang memiliki opsi produk baru berkat ini. Mie yang terbuat dari lele menambah nilai pada produk akhir. Mie lele dapat memberikan manfaat gizi ekstra bagi konsumen karena ikan lele merupakan sumber protein, vitamin, dan mineral yang sangat penting bagi kesehatan manusia. Dengan meningkatkan nilai finansial tangkapan mereka, produsen ikan lele dapat memperoleh pengaruh lebih besar. Hal ini dapat meningkatkan kesejahteraan petani lele dengan meningkatkan pendapatan mereka. Nilai tambah lele diubah menjadi mie, membuka prospek bisnis baru, meningkatkan pendapatan pembudidaya lele, dan berkontribusi pada pertumbuhan industri perikanan yang berkelanjutan.

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Penambahan Tepung Tempe Dan Ekstrak Wortel Proses Pembuatan Mie Berkualitas

Cited by 3 publications

References 43 publications

Garlic extract (Allium sativum) improves the taste of dried moringa noodle products (Moringa oleifera)

Garlic extract (Allium sativum) improves the taste of dried moringa noodle products (Moringa oleifera)

Chemical And Organoleptic Quality Of Suction Pudding With Variations In The Type And Concentration Of Carrot Extract (Daucus carota L.)

Peningkatan Value Added Ikan Lele menjadi Produk Mi di Desa Mekar Sari Kecamatan Maro Sebo Ulu

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