Pengaruh Penambahan Bayam Terhadap Kualitas Mie Basah

Sri Mahayani, A.A. Putu (2014) Pengaruh Penambahan Bayam Terhadap Kualitas Mie Basah. JURNAL ILMIAH AGROKNOW, 2 (1). pp. 25-38. (In Press)

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Abstract

This research aims to determine the level of addition of spinach that affect the quality J_{ a wet noodle. The experiment was conducted at the Laboratory of Food, University of 17 August 1945 Surabaya. The method used in this study is the experimental method and using a completely randomized design (eRD) with 4 treatments experiment was repeated 3 times for a total of 12 samples with the addition of spinach composition as follows: 0 % BO: spinach. B1: pinach 12.5 %,. B2: spinach 25 %, B3: spinach 37.5 %. The results of the statistical analysis at the level of 0:05 and 0:01 on the addition of spinach 0 % (BO) 12.5 % (B1), 25 % (B2), and 37.5% (B3) against moisture content testing showed a highly significant difference in effect (Frasio > F), whereas the protein content showed no significant difference in effect. While the ash content showed significant differences in effect. The addition of spinacb 0 % (BO), 12.5 % (BI), 25 % (B2) , and 37.5 % (B3) showed a trend toward increased water content, the addition of spinach to protein content showed a declining trend, adding spinach to the ash content showed a declining trend. Most of the panelists really like with the color of wet noodles are added spinach B1 treatment (addition of spinach 12.5 %) received the highest percentage of panelists (55 %) and for flavor states do not like the B2 treatment (addition of spinach 25 %) as much as 70 %.

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