Kajian Pembuatan Mie Basah Berbasis Tepung Kacang Merah (Phaseolus vulgaris) Sebagai Alternatif Makanan Tinggi Serat

Andriani, Amala Aprilia (2016) Kajian Pembuatan Mie Basah Berbasis Tepung Kacang Merah (Phaseolus vulgaris) Sebagai Alternatif Makanan Tinggi Serat. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

The substitution of red bean flour (Phaseolus vulgaris) in the production of wet noodles can be used as an alternative of high-fiber foods. This is because red bean flour has a sufficiently high fiber content. The aims: were to know the characteristics and nutritional value of wet noodle-based red bean flour as an alternative of high-fiber foods. Methods: This research used true experimental laboratories, are used a randomized block design with 6 treatments addition of red bean flour were: A1 (35% red bean flour), A2 (45% red bean flour), A3 (55% red bean flour), A4 ( 65% red bean flour), A5 (75% red bean flour), A6 (85% red bean flour), and each treatment was repeated 4 times. Result: red bean flour substitution on various treatments affect the fiber content of a wet noodle, the more red bean flour were substituted the fiber content on a wet noodle increases. A2 treatment (45% red bean flour) is the best treatment in terms of the index of effectiveness. Conclusion: the substitution of red bean flour significantly different with fiber wet noodles, substitute red bean flour significant effect (sig ≥ 0, 05) to test hedonic, and the best treatment was A2 (45% red bean flour) in the portion of 160 grams which is equivalent to 1 cup that contain 13.60 grams fiber so as to fullfill the needs of fiber a day need to consume a wet noodle in portions of 320 grams, equivalent of 2 cups.

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