UJI DAYA TERIMA DAN NILAI GIZI MI BASAH YANG DIMODIFIKASI DENGAN TEMPE DAN WORTEL (Daucus carota L.)
Abstract: Noodle is one of the
most popular foodstaple in the community. Nowdays, the noodle was made as a
replacement food of other staple foods such as rice. Generally, raw material of
noodle is flour. However, the flour can also be modified with other foods such
as tempe and carrot. Based on its nutrient composition, tempe and carrot are
potential as a source of nutrition, which contains proteins, fat, calcium,
phosphorus, iron, vitamin A, tiamin , vitamin C, riboflavin, niasin and fiber.
The purpose of this research is to know the nutrient content and acceptability
from the noodle with addition of tempe and carrot. This research is a research
experiment making wet noodle with addition of
tempe and carrot by comparison (30% : 20%, 25% : 25%, 20% : 30%).
Panelists in this study are university students of public healty in University
North Sumatera , as many as thirty peoples. Acceptance of test data was
analyzed by anova test and double Duncan test, and nutrient content is
determined by using DKBM. The parameters analyzed include the lucrative nature of the
organoleptic color, aroma, taste and texture of wet noodle. The results of this
research showed that the organoleptic test of color, flavor, taste, and texture
are the most preferred panelist is wet noodle by addition of 25% tempe and 25%
carrot. Based on the analysis of varians, the addition of tempe and carrot in
different concentration on the creation of a wet noodle gave different effects
of calor, flavor, taste, texture of a wet noodle. It is suggested for consumer
to make wet noodles with addition of tempe and carrot as an alternative food for rice. In addition,
it is necessary to implement other foods diversification by added tempe and
carrot to enrich nutrient food.
Penulis: Yohana Tetty Gultom,
Albiner Siagian, Zulhaida Lubis
Kode Jurnal: jpkesmasdd130228
