Electronic Theses and Dissertation

Tepung suweg (Amorphophallus campanulatus) merupakan tepung yang diolah dari umbi suweg yang memiliki kandungan glukomanan dan serat yang tinggi, mampu menyerap air dan membentuk gel (geling agent) sehingga dapat meningkatkan kekenyalan dan keelastisan pada bahan makanan. Penelitian ini bertujuan untuk menghasilkan produk mie basah substitusi tepung suweg yang bermutu dan menentukan konsentrasi substitusi tepung suweg pada mie basah berdasarkan tingkat kesukaan konsumen. Metode penelitian ini dilakukan dengan membuat mie basah dari tepung suweg yang diolah dari umbi suweg, menggunakan rancangan acak lengkap (RAL) terdiri dari 6 perlakuan dan 3 kali ulangan. kemudian dilanjutkan uji proksimat pada tepung suweg dan mie basah serta uji organoleptik. Perlakukan kombinasi tepung suweg dengan terigu pada pembuatan mie basah yaitu A0 (0:100), A1 (10:90), A2 (25:75), A3 (50:50), A4 (75:25), A5 (90:10). Hasil uji proksimat mie basah diperoleh untuk kadar air 64,40%, kadar abu 0,9440%, kadar lemak 2,39%, kadar protein 4,53%, dan kadar karbohidrat 27,74%. Hasil uji organoleptik terhadap mie basah substitusi tepung suweg A1 24% lebih disukai oleh panelis dari segi tekstur, warna, aroma, dan rasa; A2 22% dan A3 21% cukup disukai oleh panelis. Namun, berdasarkan hasil uji Anova terhadap varian A1-A5 dihasilkan Fhit˂Ftabel untuk tekstur 2,915>2,58; warna 1,609>2,58; aroma 1,672

. Suweg flour (Amorphophallus campanulatus) is flour processed from suweg tubers which has a high glucomannan and fiber content, is able to absorb water and form a gel (geling agent) so that it can increase elasticity and elasticity in food ingredients. This research aims to produce a quality suweg flour substitution wet noodle product and determine the concentration of suweg flour substitution in wet noodles based on the level of consumer preference. This research method was carried out by making wet noodles from suweg flour processed from suweg tubers, using a complete randomized design (CRD) consisting of 6 treatments and 3 replications. then followed by proximate tests on suweg flour and wet noodles and organoleptic tests. The treatment of the combination of suweg flour with wheat flour in making wet noodles is A0 (0:100), A1 (10:90), A2 (25:75), A3 (50:50), A4 (75:25), A5 (90:10). The proximate test results of wet noodles were obtained for moisture content of 64.40%, ash content of 0.9440%, fat content of 2.39%, protein content of 4.53%, and carbohydrate content of 27.74%. The results of the organoleptic test on wet noodles substituted with A1 24% suweg flour were preferred by panelists in terms of texture, color, aroma, and taste; A2 22% and A3 21% were moderately preferred by panelists. However, based on the results of the ANOVA test on the A1-A5 treatment, Fhit˂Ftabel for texture 2.915>2.58; color 1.609