Kadar Karbohidrat dan Organoleptik Mie Basah Tepung Biji Nangka Dengan Penambahan Kulit Buah Naga Sebagai Pewarna Alami

Khotijah, Siti and , Dra. Aminah asngad, M.Si (2016) Kadar Karbohidrat dan Organoleptik Mie Basah Tepung Biji Nangka Dengan Penambahan Kulit Buah Naga Sebagai Pewarna Alami. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Jackfruit seed are often waste material from jackfruit which have high nutrition value used optimally and only used us waste. This study determine the organoleptic quality and carbohydrate level jackfruit seed flour noodle with the addition peel dragon fruit as natural colour. The methos used in this study is completely randomized design (CRD) Two factor, factor 1 ratio jackfruit seed flour ; wheat flour (30 g, 50 g, 50 g, 30 g, 60 g, 20 g) and factor II dragon fruit peel extracts (0 ml, 5 ml, 10 ml) with three replications. Data was analyzed by using descriptive qualitative and quantitative. The results of carbohydrate level S1P3 (Flour jackfruit seed 30g, wheat flour 50g, peel exstract dragon fruit 10ml) amounted to 31,15 %, while the carbohydrate level lowest in treatment S2P2 (flour jackfruit 50 g, wheat 30 g, skin fruit 5 ml) by 10,58 %. The quality of the best noodle has a red colour, slighty chewy, texsture not lost, taste bit like a rather unpleasant taste. The conclusion show that the noodle with the addition of jackfruit seed flour dragon fruit peel effect on carbohydrate level and organoleptic propertie of the noodle.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	noodle, jackfruit seed, dragon fruit peel, carbohydrate, organoleptic
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	Unnamed user with username a420120088
Date Deposited:	21 Apr 2016 09:50
Last Modified:	21 Apr 2016 09:50
URI:	http://eprints.ums.ac.id/id/eprint/42818

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