Kadar Lemak Dan Serat Tidak Terlarut Pada Mi Basah Dengan Substitusi Tepung Garut (Maranta Arundinacea L.) Dan Tepung Kacang Hijau (Phaseolus Radiatus L.)

Nugrahayu, Rizki and , Pramudya Kurnia, STP, M.Agr (2022) Kadar Lemak Dan Serat Tidak Terlarut Pada Mi Basah Dengan Substitusi Tepung Garut (Maranta Arundinacea L.) Dan Tepung Kacang Hijau (Phaseolus Radiatus L.). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Diversification of food based on local food ingredients aims to create a variety of staple foods and to reduce the dependence of the Indonesian people on one type of food, especially wheat and noodles. This study aims to determine the effect of arrowroot flour and mung bean flour substitution on fat and insoluble fiber content in the manufacture of wet noodles. The design used in this study was a completely randomized design, with a ratio of arrowroot flour : mung bean flour : wheat flour (P1 = 40% : 0% : 60%), (P2 = 40% : 10% : 50%), (P3 = 40% : 15% : 45%), (P4 = 40% : 20% : 40%). Analysis of fat content using the Soxhlet extraction method and insoluble fiber content using the multienzyme method. OneWay Anova test to determine the effect on insoluble fiber content in wet noodles and the Kruskal – Wallis test to determine the effect of fat content on wet noodles. The results showed that there was an effect of substitution of arrowroot flour and mung bean flour in wet noodles on insoluble fiber content with a significance value (p<0.01) and fat content with a significant value (p<0.04). The best treatment was P1 with a low fat content of 1.85% because it was in accordance with SNI 01-2987-1992 maximum wet noodles 7% and insoluble fiber content of 4.44%, in SNI 01-2987-1992 wet noodles did not regulates the levels of insoluble fiber.

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: arrowroot flour, mung bean flour, wet noodles, fat content, insoluble fiber content.
Subjects: R Medicine > RN Nutrition
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: RIZKI NUGRAHAYU
Date Deposited: 25 Nov 2022 02:07
Last Modified: 25 Nov 2022 02:07
URI: http://eprints.ums.ac.id/id/eprint/106469

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