| dc.description.abstract | This study was aimsed to evaluate the effect of supplementation level of oranye sweet potato flour Beta 1 variety and flour particle size on nutritional profile, physical properties, antioxidant activity, and sensory of instant noodles. This study used a factorial Completely Randomized Design (CRD) method with 2 factors, namely oranye sweet potato flour supplementation (T): (0%; 10%; 20%; 30%) and flour particle size (100 mesh and 200 mesh). The results showed that oranye sweet potato flour supplementation had a highly significant effect (P <0.01) on beta-carotene, antioxidants, protein, cooking loss, cooking time, water absorption, water content, color (°Hue), color hedonic, texture hedonic, taste hedonic and general acceptance hedonic and had no significant effect (P>0.05) on aroma hedonic. The size of the flour particle gave a highly significant effect (P<0.01) on beta-carotene, antioxidants, protein, cooking loss, water absorption, water content, color hedonic, texture hedonic and had no significant effect (P>0.05) on color (°Hue), aroma hedonic, taste hedonic and general acceptance hedonic. The best treatment is determined based on the parameters beta-carotene, cooking loss, water absorption capacity, sensory value of cooked taste, sensory texture of cooked, sensory color of raw and cooked, sensory general acceptability, water content and noodle protein, was treatment with 10% oranye sweet potato flour supplementation and a flour particle size of 200 mesh. | en_US |
