Update Artikelilmiah: 11816

DWI NUARI ANISA PUTRI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk memperoleh proporsi optimum MOCAF dan tepung ampas tahu, serta konsentrasi optimum sari wortel yang dapat ditambahkan pada pembuatan mi kering sehingga menghasilkan produk yang mengandung kadar protein, serat, dan karoten yang tinggi. Percobaan menggunakan desain komposit pusat dan metode respon permukaan pada piranti lunak Design Expert v.9.0.3 dari dua faktor yang diujikan, yaitu proporsi MOCAF dan konsentrasi sari wortel. Hasil penelitian menunjukkan bahwa mi kering dengan perbandingan proporsi MOCAF dan tepung ampas tahu, yaitu 76% : 24% dan konsentrasi wortel 6,46% adalah mi kering dengan karakteristik kimia dan sensoris yang paling optimum. Mi kering tersebut menghasilkan produk dengan kandungan 3,43% bb kadar air; 2,84% bk (2,74% bb) kadar abu; 8,08% bk (7,80% bb) kadar lemak; 9,28% bk (8,96% bb) kadar protein total; 71,58% bk (69,12% bb) kadar karbohidrat; 8,23% bk (7,95% bb) kadar serat kasar; 2,11 mg/100 g (2108,34 μg/100 g) total karoten; warna  kuning (3,5); tekstur agak kenyal (3,35); rasa enak (3,95); dan tingkat kesukaan suka (4).

Abtrak (Bhs. Inggris)

The aim of this research was to acquire the optimum proportion of MOCAF and toffu dregs flour, and to acquire the optimum concentration of carrot juice that can be added to the formula to produce dry noodles which has high protein, fiber, and carotene contents. This research was designed as Central Composite Design (CCD) and optimized as Respon Surface Methodology (RSM) at Design Expert v.9.0.3’s software of two factors, those were proportion of MOCAF and concentration of carrot juice. The result showed that proportion of MOCAF : toffu dregs flour as many as 76% : 26% and 6,46% of carrot juice concentration can produce dry noodles with the optimum chemical and sensory characteristic. That formula produce dry noodles which composition of 3,43% wb water content; 2,84% db (2,74% wb) ash content; 8,08% db (7,80% wb) fat; 9,28% db (8,96% wb) protein; 71,58% db (69,12% wb) carbohydrate; 8,23% db (7,95% wb)  crude fiber; 2,11 mg/100 g (2108,34 μg/100 g) carotenoid; 3,5 yellow color; 3,35 mid-chewy texture; 3,95 neutral – like flavor; and 4 overall acceptance.

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