%0 Generic
%A ACHMAD KHERLANDI PRATAMA, 1614051067
%C UNIVERSITAS LAMPUNG
%D 2022
%F eprints:63875
%I FAKULTAS PERTANIAN
%T PENGARUH KONSENTRASI PUREE LABU KUNING (Cucurbita  moschata) TERHADAP MUTU MIE BASAH SUBSTITUSI TEPUNG  SUKUN
%U http://digilib.unila.ac.id/63875/
%X The aimed of the research to obtain concentration of pumpkin puree which  produces breadfruit flour wet noodles with physicochemical and organoleptic  properties in accordance with the SNI 2987 - 2015. The research used a  Completely Randomized Block Design method with a single factor, namely the  concentration of pumpkin puree. The treatment in this study used 6 levels of  pumpkin puree concentration, namely F1 (0%), F2 (10%), F3 (20%), F4 (30%),  F5 (40%), and F6 (50%). The research stages consisted of making pumpkin  puree, making wet noodles, physical and chemical testing, organoleptic testing to  get the best and then the best physical and chemical tests. The data obtained were  analyzed statistically using the Barlett and Tuckey test and then continued with  the ANOVA test and the BNT test at the 5% level. Each sample from each  replication will be tested physically, chemically and organoleptically. The best  treatment was then carried out by physical testing in the form of tensile strength  and chemical testing in the form of water content, ash content, protein content, fat  content, carbohydrate content, and total carotene. The results show study  indicated that the best addition of pumpkin puree was treatment F5 (40%) with  the best sensory characteristics, namely slightly yellowish color (3,81); not typical  breadfruit aroma (3,64); chewy texture (3,76); favored taste (4.31) and overall  acceptance was favored (3.90). The best breadfruit flour wet noodles have a  chemical content of 60.00% water content; ash content 0.34%; fat content 0.38%;  protein content of 6.30%; carbohydrate content 28.41%; tensile strength 0.5334  N/mm2. and total carotene 15.87 mg/100gr  Keyword : Wet Noodles, Breadfruit Flour, Pumpkin Puree  Penelitian ini bertujuan untuk mendapatkan konsentrasi puree labu kuning yang  menghasilkan mie basah substitusi tepung sukun dengan sifat fisikokimia dan  organoleptik sesuai dengan standar SNI 2987 – 2015. Penelitian menggunakan  metode Rancangan Acak Kelompok Lengkap (RAKL) dengan factor tunggal  yaitu konsentrasi puree labu kuning. penelitian ini menggunakan 6 taraf  konsentrasi puree labu kuning yaitu F1 (0%), F2 (10%), F3 (20%), F4 (30%), F5  (40%), dan F6 (50%). Tahapan penelitian terdiri dari pembuatan puree labu  kuning, pembuatan mie basah, pengujian fisik dan kimia, pengujian organoleptik  untuk mendapatkan yang terbaik dan selanjutnya pengujian fisik dan kimia  terbaik. Data yang diperoleh dianalisis secara statistik dengan menggunakan uji  Barlett dan Tuckey lalu dilanjutkan dengan uji ANOVA dan uji BNT pada taraf  5%. Masing - masing sampel dari setiap ulangan akan diuji fisik, kimia dan  organoleptik. Perlakuan yang terbaik selanjutnya dilakukan pengujian fisik  berupa kuat tarik dan pengujian kimia berupa kadar air, kadar abu, kadar protein,  kadar lemak, kadar karbohidrat, dan total karoten. Hasil penelitian menunjukkan  bahwa penambahan pure labu kuning terbaik adalah perlakuan F5 (40%) dengan  karakteristik sensori terbaik yaitu warna agak kekuningan (3,81); aroma tidak  khas sukun (3,64); tekstur kenyal (3,76); rasa disukai (4,31) dan penerimaan  keseluruhan disukai (3,90). Mie basah substitusi tepung sukun terbaik memiliki  kandungan kimia yaitu kadar air 60,00%; kadar abu 0,34%; kadar lemak 0,38%;  kadar protein 6,30%; kadar karbohidrat 28,41%; tensile strength 0,5334 N/mm2.  dan total karoten 15,87 mg/100g.  Kata Kunci : Mie Basah, Tepung Sukun, Puree Labu Kuning