%A GISTI MAYANG GITA AYU 
%T PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas
L.) TERHADAP SIFAT FSIKOKIMIA MIE BASAH 
%X 
 
This study aims to determine the effect of purple sweet potato flour substitution on
wet noodles and obtain the best substitution formula that produces wet noodles with
purple sweet potato flour substitution with the best physicochemical and
organoleptic properties according to SNI-2987-2015. This study used the Complete
Group Randomized Design (RAKL) method with a single factor, namely sweet
potato flour substitution. The study used 6 levels of purple sweet potato flour
substitution, namely P0 (0%), P1 (10%), P2 (20%), P3 (30%), P4 (40%), and P5
(50%). This research consists of, making wet noodles, physical and chemical
testing, organoleptic testing to get the best treatment. The data obtained were
analyzed by ANARA test and BNJ test at 5% level. Each sample from each test will
be tested physically, chemically and organoleptic. The best treatment is then carried
out chemical testing in the form of protein levels, antioxidant levels. The results of
this study showed that the substitution of purple sweet potato flour had a significant
effect on wet noodles and the best purple sweet potato flour substitution was P3
treatment (30%) which had a purple color (3.883), a slightly characteristic taste and
aroma of purple sweet potato (2.33), chewy texture (2.783), overall acceptance
rather like (2.550) and had a moisture content of 36.7%, ash content of 1.5%, water
absorption of 4.23%,  The degree of development is 1.667%, the protein content is
3.44%, and the antioxidant content is 22.27%.

Keywords: Wet noodles, purple sweet potato flour

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung ubi jalar ungu
terhadap mie basah serta mendapatkan formula substitusi terbaik yang menghasilkan
mie basah dengan substitusi tepung ubi jalar ungu dengan sifat fisikokimia dan
organoleptik terbaik sesuai SNI-2987-2015. Penelitian ini menggunakan metode
Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal yaitu substitusi
tepung ubi jalar. Pelakuan pada penelitian ini menggunakan 6 taraf substitusi tepung
ubi jalar ungu yaitu P0 (0%), P1 (10%), P2 (20%), P3 (30%), P4 (40%), dan P5
(50%). Penelitian ini terdiri dari, pembuatan mie basah, pengujian fisik dan kimia,
pengujian organoleptik untuk mendapatkan perlakuan terbaik. Data yang diperoleh
dianalisis dengan uji ANARA dan uji BNJ pada taraf 5%. Masing-masing sampel
dari setiap ulangan akan diuji fisik, kimia dan organoleptik. Perlakuan yang terbaik
selanjutnya dilakukan pengujian kimia berupa kadar protein, kadar antioksidan. Hasil
penelitian ini menunjukkan bahwa substitusi tepung ubi jalar ungu berpengaruh
nyata terhadap mie basah dan substitusi tepung ubi jalar ungu terbaik adalah
perlakuan P3 (30%) yang memiliki warna ungu (3,883), rasa dan aroma agak khas
ubi ungu (2,33), tekstur kenyal (2,783), penerimaan keseluruhan agak suka (2,550)
dan memiliki kadar air 36,7%, kadar abu 1,5%, daya serap air 4,23%, derajat
pengembangan 1,667%, kadar protein 3,44%, dan kadar antioksidan 22,27%. 

Kata kunci : Mie basah, tepung ubi jalar ungu
%D 2023
%C UNIVERSITAS LAMPUNG
%R 1614051040
%I FAKULTAS PERTANIAN
%L eprints70872