Pengaruh Penambahan Pasta Ubi Jalar Oranye terhadap Mutu Mie Instan

Abstract

Developing sweet potato-based products is one way to minimize damage to ingredients. The nutritional value contained in sweet potatoes can be used as an alternative food for ready-to-eat or ready-to-cook. The sweet potatoes used are orange sweet potatoes which will be processed into pasta and instant noodles. This study was aimed to study the effect of incorporating orange sweet potato paste on the quality of instant noodles. The research design employed was a completely randomized design (CRD) with a single factor, namely adding orange sweet potato paste at levels of (0%, 5%, 10%, 15%, 20%, and 25%). The study found that the addition of orange sweet potato paste significantly affects (P<0.01) the parameters of beta-carotene content, antioxidant activity, protein content, moisture content, cooking time, cooking loss, water absorption, and color index (ºHue and *b). However, it does not have a significant effect (P>0.05) on the hedonic aroma parameters. The best treatment determination by the De Garmo, et al., (1984) method was P6 with the addition of 25% orange sweet potato paste.