Wahida, Puja Nur (2022) Pembuatan Mie Basah Substitusi Tepung Mocaf dan Tepung Kulit Buah Naga Merah sebagai Makanan Fungsional Sumber Antioksidan. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Degenerative diseases are caused by free radicals, so antioxidants are needed in the process of counteracting and neutralizing free radicals in the body. This study aims to analyze the quality properties of wet noodles with the substitution of mocaf flour and red dragon fruit peel flour as a functional food source of antioxidants. The research design used was a completely randomized design (CRD) with 6 treatment formulations, namely 45.24% : 7.54%, 41.47% :11.31%, 37.70% : 15.08%, 33.93% : 18.85%, 30.16% : 22.62%, 26.39% : 26.39% and repeated 4 times. The results showed that the lower the percentage of mocaf flour and the higher the percentage of red dragon fruit peel flour, the higher the antioxidant activity. P6 treatment with a formulation of 26.39% mocaf flour + 26.39% red dragon fruit peel flour was the best treatment with antioxidant activity (flavonoids) 0.06 GAE/gr extract, 16.65% carbohydrate content, 1.31% protein content, 3.12% fat content, 2.09% ash content. , water content 76.84%. Wet noodles for 1 meal a day with a serving size of 100 grams per meal. The nutritional value of wet noodles in each serving is 88kcal of energy, 14 grams of carbohydrates, 0.6 grams of protein, 3.3 grams of fat.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Uncontrolled Keywords: | Antioxidant, Wet Noodles, Mocaf Flour, Dragon Fruit Peel Flour | ||||||
| Subjects: | 340 - Rumpun Ilmu Kesehatan > 350 - Ilmu Kesehatan Umum > 354 - Ilmu Gizi | ||||||
| Divisions: | Jurusan Kesehatan > Prodi D4 Gizi Klinik > Tugas Akhir | ||||||
| Depositing User: | Puja Nur Wahida | ||||||
| Date Deposited: | 11 Aug 2022 03:57 | ||||||
| Last Modified: | 11 Aug 2022 03:57 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/14653 |
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