Electronic Theses and Dissertation

ABSTRAK
Fitriyah (2023). Analisis Komposisi Gizi dan Uji Antioksidan dalam Mie Daun Kelor Serta Kesukaan Konsumen
Mie basah merupakan makanan yang terbuat dari bahan utama tepung terigu dan disukai oleh masyarakat. Selain berbahan terigu, mie juga dapat ditambahkan sayuran yang disebut dengan mie sayuran. Tanaman kelor berasal dari suku Moringaceae, dia dapat memperkaya gizi bila dipergunakan dari campuran pembuatan mie. Penelitian akan melakukan pengujian untuk menguji sifat organoleptik, kadar antioksidan, karbohidrat dan protein dari mie basah dengan perbandingan tepung terigu dan daun kelor. Penelitian ini adalah penelitian eksperimen, dengan analisis data menggunakan aplikasi Microsoft Excel 2013 dan uji Anova dengan aplikasi IBM SPSS Statistics 25. Mie basah dengan perlakuan pertama MBTK sedangkan perlakuan kedua MBK serta diuji organoleptik dengan melibatkan 20 orang panelis. Uji aktivitas antioksidan dengan metode 1,1-diphenyl-2-picrylhydrazyl (DPPH), penentuan kadar karbohidrat menggunakan metode Anthrone sedangkan kadar protein menggunakan metode Lowry. Hasil penelitian uji organoleptik menunjukkan MBK yang disukai panelis. Aktivitas antioksidan MBTK menunjukkan nilai IC50 yaitu 13,85 μg/mL sedangkan MBK menunjukkan nilai IC50 yaitu 8,29 μg/mL dari kedua perlakuan menunjukkan kekuatan antioksidan yang sangat kuat dimiliki perlakuan kedua. Kadar protein MBTK 0,007 g dan MBK 0,051 g. Kadar karbohidrat MBTK 2,93 g dan MBK 4,27 g. Berdasarkan hasil penelitian yang telah dilakukan, diperoleh MBK memiliki kandungan antioksidan, protein dan karbohidrat yang relatif lebih tinggi serta uji organoleptik yang disukai oleh panelis.

Kata kunci : Kelor, Mie Basah, Antioksidan, Karbohidrat, Protein

ABSTRACK Fitriyah (2023). Analysis of Nutritional Composition and Antioxidant Tests in Moringa Leaf Noodles and Consumer Likes Wet noodles are a food made from wheat flour as the main ingredient and are liked by the public. Apart from being made from wheat, vegetables can also be added to noodles which are called vegetable noodles. The Moringa plant comes from the Moringaceae family, it can enrich nutrition when used in noodle-making mixtures. The research will carry out tests to test the organoleptic properties, antioxidant, carbohydrate and protein levels of wet noodles with a ratio of wheat flour and Moringa leaves. This research is experimental research, with data analysis using the Microsoft Excel 2013 application and the Anova test with the IBM SPSS Statistics 25 application. Wet noodles with the first treatment were MBTK while the second treatment was MBK and were organoleptically tested involving 20 panelists. Test antioxidant activity using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method, determining carbohydrate levels using the Anthrone method while protein levels using the Lowry method. The results of the organoleptic test research showed that MBK was preferred by the panelists. The antioxidant activity of MBTK showed an IC50 value of 13.85 μg/mL while MBK showed an IC50 value of 8.29 μg/mL from both treatments indicating the very strong antioxidant power of the second treatment. MBTK protein content was 0.007 g and MBK 0.051 g. MBTK carbohydrate content is 2.93 g and MBK 4.27 g. Based on the results of research that has been carried out, it was found that MBK has relatively better antioxidant, protein and carbohydrate content as well as organoleptic tests that are preferred by the panelists. Keywords: Moringa, Wet Noodles, Antioxidants, Carbohydrates, Protein