Pengaruh Jenis Labu Kuning (Curcubita Moscata) dan Lama Pengeringan Terhadap Sifat Kimia, Fisik dan Organoleptik Mie Basah

Abstract

Wet noodles have become a staple food for the community, aside from rice. It is necessary to develop local commodities as a substitute for some of the wheat in wet noodle production as an effort to reduce wheat imports. The effects of different types of pumpkin, the comparison between wheat and pumpkin flour on the physical, chemical, and organoleptic characteristics of the resulting wet noodles need to be understood.Data management is done using a completely randomized design (CRD) with a factorial design involving two factors. The first factor is the type of pumpkin consisting of three levels: j1 = bokor pumpkin, j2 = klenting pumpkin, and j3 = ular pumpkin. The second factor is the ratio between wheat and pumpkin flour with three levels: r1 = 80:20, r2 = 60:40, and r3 = 40:60. Each condition or action is replicated in 27 experimental units (three replications). The type of pumpkin has a very significant effect (P≤0.01) on the yield and descriptive color, and a significant effect (P≤0.05) on the taste value. The proportion between wheat flour and pumpkin flour has a significant effect (P≤0.01) on ash content, water content, and taste preference level, and has a significant impact (P≤0.05) on the color description and color value of the resulting wet noodles. The addition of pumpkin flour shows a significant increase in water and ash content in the tested noodles. The interaction between the type of pumpkin flour (J) and the pumpkin flour ratio (R) does not have a significant effect on all recorded variables.