Pembuatan Mie Basah Substitusi Tepung Kulit Pisang Raja sebagai Makanan Fungsional Tinggi Serat

Aliva, Nur (2024) Pembuatan Mie Basah Substitusi Tepung Kulit Pisang Raja sebagai Makanan Fungsional Tinggi Serat. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Degenerative diseases are chronic disease that classified as noncommunicable diseases. An unbalanced diet, such as low fiber consumption, is one of the triggers for degenerative diseases. The purpose of this study is to assess the characteristics of wet noodles substituted with raja banana peel flour as a high-fiber functional food. This study used a Completely Randomized Design (CRD) with ingrediends wheat flour and raja banana peel flour in % formulations P1 (80: 20), P2 (75:25), P3 (70:30), P4 (65:35), P5 (60:40) and P6 (55:45) and conducted 4 repetitions. The results showed that wet noodles substituted with raja banana peel flour had a significant effect (P<0.05) on fiber content. The general organoleptic test results for hedonic quality are that the wet noodles have weak bitter taste, brown color, chewy texture, and a weak banana aroma. Based on the hedonic test, the panelists generally rated their liking for the taste, color, texture, and aroma of the wet noodles. The P3 formulation was the best result with a dietary fiber contained of 7.43 g/100 g, had a weak bitter taste & banana aroma, brown color, and chewy texture. Based on percent of the Nutritional Adequacy Rate, consuming 200 g of the wet noodles could fulfil 19% of energy, 50% of dietary fiber, 23% of carbohydrates, 20% of protein and 10% of fat.

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