Pemanfaatan Tepung Labu Kuning (Cucurbita Moschatadurch ) Sebagai Bahan Fortifikasi Pada Pembuatan Mie

Abstract

The aims of this research were to determine the effect of addition of several concentration of pumpkin flour to the quality of wet noodle based on water, ash, fiber, and beta carotene content and organoleptic test. The concentration of pumpkin flour addition were 0 %, 2,5 %, 5 %, 7,5 %, 10 %, and 12,5 % with 4 replications. The data of water, ash, fiber, and beta carotene content of wet noodle were analyzed by Randomized Completely Block Design (RCBD), and the Honestly Significant Difference (HSD) at 5 % was used to test difference between treatments. The most preferred noodle in organoleptic test was noodle with addition of pumpkin flour at 5% and 7,5%. This noodle had 55,23% and 53,54% water content, 0,96% and 1,14% ash content, 7,77 mg/100g and 9,25 mg/100g beta carotene content, and 4,60% and 5,79% fiber content.