Pengaruh Substitusi Tepung Terigu dengan Tepung Labu Kuning dan Penambahan Ekstrak Daun Labu Kuning terhadap Pembuatan Mi Kering

Abstract

This study was conducted to determine the effects of the ratio of pumpkin flour and wheat flour and the addition of pumpkin leaf extract on the quality characteristics and organoleptic properties of dried noodles, as well as to identify the best formulation. A factorial Completely Randomized Design (CRD) was used, consisting of the proportion of pumpkin flour to wheat flour (A): 90%:10%, 80%:20%, and 70%:30%, and the addition of pumpkin leaf extract (L): 15 ml, 20 ml, and 25 ml. The parameters analyzed included moisture content, ash content, fat content, protein content, carbohydrate content, crude fiber content, water absorption, antioxidant activity, color index, hedonic values for color, taste, aroma, texture, and overall acceptance, as well as total plate count (TPC) and β-carotene content for the best treatment. The results showed that the ratio of pumpkin flour to wheat flour had a highly significant effect (P<0.01) on ash content, fat content, crude fiber, protein content, carbohydrate content, color index, water absorption, hedonic color, hedonic taste, hedonic aroma, hedonic texture, and overall acceptance. A significant effect (P<0.05) was observed on moisture content, while no significant effect (P>0.05) was observed on antioxidant activity. The addition of pumpkin leaf extract had a highly significant effect (P<0.01) on moisture content, fat content, crude fiber, protein content, carbohydrate content, and water absorption, and a significant effect (P<0.05) on ash content and color index. No significant effect (P>0.05) was found for antioxidant activity, and all hedonic parameters. The interaction between the flour proportions and leaf extract addition showed a highly significant effect (P<0.01) on ash content, fat content, protein content, carbohydrate content, water absorption, hedonic color, and hedonic texture, and a significant effect (P<0.05) on crude fiber content. No significant effects (P>0.05) were observed on moisture content, color index, antioxidant activity, hedonic taste, hedonic aroma, or overall acceptance. The best treatment based on the De Garmo method was obtained from the A2L1 combination, consisting of 80% pumpkin flour, 20% wheat flour, and 15 ml pumpkin leaf extract. The best treatment was subsequently analyzed for total plate count, yielding a value of 2.38 × 10⁵ CFU/gram, and for β-carotene content, yielding 697.22 µg/g.