Pembuatan Mie Basah Dengan Penambahan Wortel (Daucus carota L.)

Abstract

THE MAKING OF BOILED NOODLE WITH THE ADDITION OF CARROT

(Daucus carota L.)

The aim of research was to get the best mixture of boiled noodle between wheat powder, carrot and sodium tripolyphosphate with addition of carrot as alternative food. The experiment had been performed using factorial completely randomized design (CRD) with two factors, amount of carrot (1), ( K_{1} =0\% K_{2} =15\% K_{1} =30\% K = 4550 and amount of sodium tripolyphosphate (N i*N_{1} =0,10\% N-0,15% N_{t} =0.20\% N_{1} =0.25\%Q Parameter analyzed were water content, protein content betacarotene content, ash content, and organoleptic value (colour, taste, texture). The result showed that the amount of carrot had highly significant effect on water content, betacarotene content ash content, and organoleptic value (colour, taste and texture), but only had significant effect on protein content. The amount of sodium tripolyphosphate had highly significant effect on water content, ash content and organoleptic value (taste and texture), but had significant effect on protein content betacarotene content, and organoleptic value (colour). The combination of the amount of carrot and amount of sodium tripolyphosphate affected water content with highly significant differences but had no significant differences on protein content, betacarotene content, ach content, and organoleptic value (colour, taste, texture). The 30% amount of carrot and 0.25% of sodium tripolyphosphate produced better boiled noodle.