Pengaruh Perbandingan Tepung Terigu dan Puree Wortel serta Penambahan Tepung Ampas Tahu terhadap Mutu Mie Kering

Abstract

This research has aimed to determine the characteristics of dry noodle products made from carrot puree with the addition of tofu dregs flour and to produce dry noodle products with high nutritional content sourced from the raw materials used such as beta carotene, protein and food fiber and utilizing raw materials used. that still had high nutrition and is generally thrown away as waste or animal feed, namely tofu dregs. This research used a factorial Completely Randomized Design with 2 factors, first, namely the ratio of wheat flour and carrot puree (W): W1 = 100:0, W2 = 90:10, W3 = 80:20 and W4 = 70: 30. The second factor is the addition of tofu dregs flour (A): A1 = 0%, A2 = 2%, A3 = 4% and A4 = 6%. The parameters analyzed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour index (°Hue), elongation, beta carotene content, water absorption capacity, and hedonic organoleptic score of colour, flavour, taste, texture, and general acceptability. The results of the study showed that the ratio of wheat flour and carrot puree had a highly significant different effect on the parameters, water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour index (°Hue), beta carotene content, water absorption capacity. and hedonic organoleptic score of colour, flavour, taste, texture, and general acceptability. The addition of tofu dregs flour had a highly significant effect on the parameters of water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, beta carotene content, water absorption capacity, and hedonic organoleptic score of taste. The dry noodles with the best quality characteristics were W3A2, namely the ratio of wheat flour and carrot puree of 80:20 and the addition of tofu dregs flour of 2%.