Pembuatan Mie Basah Substitusi Tepung Mocaf dan Tepung Kulit Buah Naga Merah sebagai Makanan Fungsional Sumber Antioksidan
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Institusion
Politeknik Negeri Jember
Author
Wahida, Puja Nur
Subject
354 - Ilmu Gizi
Datestamp
2022-08-11 03:57:35
Abstract :
Degenerative diseases are caused by free radicals, so antioxidants are needed in the process of counteracting and neutralizing free radicals in the body. This study aims to analyze the quality properties of wet noodles with the substitution of mocaf flour and red dragon fruit peel flour as a functional food source of antioxidants. The research design used was a completely randomized design (CRD) with 6 treatment formulations, namely 45.24% : 7.54%, 41.47% :11.31%, 37.70% : 15.08%, 33.93% : 18.85%, 30.16% : 22.62%, 26.39% : 26.39% and repeated 4 times. The results showed that the lower the percentage of mocaf flour and the higher the percentage of red dragon fruit peel flour, the higher the antioxidant activity. P6 treatment with a formulation of 26.39% mocaf flour + 26.39% red dragon fruit peel flour was the best treatment with antioxidant activity (flavonoids) 0.06 GAE/gr extract, 16.65% carbohydrate content, 1.31% protein content, 3.12% fat content, 2.09% ash content. , water content 76.84%. Wet noodles for 1 meal a day with a serving size of 100 grams per meal. The nutritional value of wet noodles in each serving is 88kcal of energy, 14 grams of carbohydrates, 0.6 grams of protein, 3.3 grams of fat.
Degenerative diseases are caused by free radicals, so antioxidants are needed in the process of counteracting and neutralizing free radicals in the body. This study aims to analyze the quality properties of wet noodles with the substitution of mocaf flour and red dragon fruit peel flour as a functional food source of antioxidants. The research design used was a completely randomized design (CRD) with 6 treatment formulations, namely 45.24% : 7.54%, 41.47% :11.31%, 37.70% : 15.08%, 33.93% : 18.85%, 30.16% : 22.62%, 26.39% : 26.39% and repeated 4 times. The results showed that the lower the percentage of mocaf flour and the higher the percentage of red dragon fruit peel flour, the higher the antioxidant activity. P6 treatment with a formulation of 26.39% mocaf flour + 26.39% red dragon fruit peel flour was the best treatment with antioxidant activity (flavonoids) 0.06 GAE/gr extract, 16.65% carbohydrate content, 1.31% protein content, 3.12% fat content, 2.09% ash content. , water content 76.84%. Wet noodles for 1 meal a day with a serving size of 100 grams per meal. The nutritional value of wet noodles in each serving is 88kcal of energy, 14 grams of carbohydrates, 0.6 grams of protein, 3.3 grams of fat.
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