Kajian Penambahan Konsentrat Daun Kelor Pada Mie Berbahan Tepung Mocaf dan Tepung Porang

Putri, Eka Hapsari and Prof. Dr. Ir. Bambang Susilo, M.Sc.Agr. and Prof. Dr. Ir. Yusuf Wibisono, STP., M.Sc., IPM., ASEAN.Eng (2024) Kajian Penambahan Konsentrat Daun Kelor Pada Mie Berbahan Tepung Mocaf dan Tepung Porang. Sarjana thesis, Universitas Brawijaya.

Abstract

Mie adalah makan berbahan dasar dari tepung mengandung yang karbohidrat yang cukup tinggi, serat, protein mineral dan lemak. Mie kering merupakan mie yang melewati proses penjemuran dalam oven dengan suhu ±50ºC. Tepung mocaf memiliki kandungan pati yang tinggi yaitu 85-87% dibandingkan tepung terigu serta bebas gluten sehingga dapat digunakan sebagi bahan pengganti terigu atau campuran terigu 30%- 100% dan dapat menekan biaya konsumsi tepung terigu 20%-30%. Tepung porang memiliki kandungan glukomanan yang banyak mengandung serat. Karena khasiatnya tersebut, tepung porang banyak digunakan untuk makanan sehat atau diet. Pada daun kelor memilki tinggi kandungan nutrisi protein, β−karoten, Vitamin C, zat besi dan kalsium yang bermanfaat sebagai anti oksidan. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan konsentrat daun kelor terhadap pembuatan mie kering berbahan tepung mocaf dan tepung porang. Rancangan penelitian menggunakan Rancangan Acak Kelompok (RAK) meliputi tahap produksi dengan penambahan daun kelor (2,5; 5; 7,5; 10 dan 12,5 gram) dan tahap pengujian (kadar air, daya rehidrasi, daya serap air dan kadar protein). Penambahan konsentrat daun kelor tidak berpengaruh secara signifikan (p>0,05) terhadap kadar air, daya rehidrasi, daya serap air dan kadar protein mie kering. Kadar air pada mie kering telah 0,66−0,91 telah sesuai dengan pengujian Standar nasional Indonesia (SNI) tahun 2015 maksimal sebesar 8%, kecuali nilai kadar protein yang belum memenuhi SNI 8217−2015 yaitu minimal 10%

English Abstract

Noodles are a food made from flour which is quite high in carbohydrates, fiber, protein, minerals and fat. Dry noodles are noodles that have gone through a drying process in an oven at a temperature of ±50ºC. Mocaf flour has a high starch content, namely 85-87% compared to wheat flour and is gluten-free so it can be used as a substitute for wheat or a 30% - 100% flour mixture and can reduce the cost of consuming wheat flour by 20% - 30%. Porang flour contains glucomannan which contains a lot of fiber. Because of its properties, porang flour is widely used for healthy or diet foods. Moringa leaves have a high nutritional content of protein, β-carotene, Vitamin C, iron and calcium which are useful as anti-oxidants. The aim of this research was to determine the effect of adding Moringa leaf concentrate on making dry noodles made from mocaf flour and porang flour. The research design used a Randomized Block Design (RAK) including the production stage with the addition of Moringa leaves (2.5; 5; 7.5; 10 and 12.5 grams) and the testing stage (water content, rehydration capacity, water absorption capacity and protein content ). The addition of Moringa leaf concentrate did not have a significant effect (p>0.05) on the water content, rehydration capacity, water absorption capacity and protein content of dry noodles. The water content in dry noodles is 0.66−0.91, which is in accordance with the 2015 Indonesian National Standard (SNI) testing, a maximum of 8%, except for the protein content value which does not meet SNI 8217−2015, which is a minimum of 10%.

Item Type:	Thesis (Sarjana)
Identification Number:	0524100209
Uncontrolled Keywords:	Mie kering; daun kelor; tepung mocaf; kadar protein; kadar air-Dry noodle; Moringa leaves; mocaf flour; protein content; water content
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	soegeng Moelyono
Date Deposited:	09 Sep 2024 02:40
Last Modified:	09 Sep 2024 02:40
URI:	http://repository.ub.ac.id/id/eprint/225500

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