Pemanfaatan bunga kenikir marigold sebagai pewarna alami dalam pembuatan mi basah = Utilization of marigold flower as natural colorant in the making of wet noodle

Andria, Natasya (2021) Pemanfaatan bunga kenikir marigold sebagai pewarna alami dalam pembuatan mi basah = Utilization of marigold flower as natural colorant in the making of wet noodle. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mi basah merupakan salah satu produk berbasis tepung yang cukup banyak dikonsumsi di Indonesia. Mi basah dalam pembuatannya umumnya menggunakan pewarna buatan yang tidak baik untuk kesehatan. Bunga kenikir marigold (Tagetes erecta L.) dapat dijadikan alternatif untuk menggantikan pewarna buatan karena mempunyai warna kuning yang dapat digunakan sebagai pewarna alami pada makanan dan dapat meningkatkan penampakan dari mi basah yang dihasilkan. Bunga kenikir marigold diolah menjadi bentuk bubuk dengan cara dikeringkan, diperkecil ukurannya, dan diayak. Mi basah dibuat dengan penambahan konsentrasi bubuk pewarna bunga kenikir marigold yang berbeda yakni 0%; 0,25%; 0,5%; 0,75%; dan 1%. Hasil dari penelitian ini menunjukkan mi dengan penambahan bubuk pewarna kenikir marigold sebesar 0,5% merupakan formulasi terpilih karena memberikan karakteristik fisik, kimia, dan sensori yang paling baik. Mi basah dengan formulasi terpilih mempunyai lightness sebesar 61,85±3,01; oHue sebesar 88,48o±2,23 yang menunjukkan warna kuning-merah; kandungan total karotenoid sebesar 1,36%±0,03; cooking loss sebesar 1,05%±0,06; water absorption sebesar 91,60%±4,97; nilai skoring warna sebesar 4,11±0,68; nilai hedonik penerimaan keseluruhan sebesar 5,46±0,85. Mi dengan formulasi terpilih kemudian dianalisis lebih lanjut dan menghasilkan kadar air dan kadar abu masing-masing sebesar 60,97%±0,66 dan 0,41%±0,012. Selain itu, mi dengan formulasi terpilih memiliki nilai hardness sebesar 9947,84 gf±287,74; adhesiveness sebesar -2892,55 g.sec±202,18; dan springiness sebesar 0,79±0,02. / Wet noodles are one of the flour-based products that is widely consumed in Indonesia. Wet noodles in their manufacture generally use artificial food colorants which are bad for health. Marigold flower (Tagetes erecta L.) can be used as an alternative to replace artificial colorants because it has yellow color that can be used as a natural colorant in food and can increase the appearance of the wet noodles produced. Marigold flowers are processed into powder by drying, grinding, and sieving. The wet noodle was made from marigold flower powder with different concentration such as 0%, 0.25%, 0.5%, 0.75%, and 1%. The results of this study indicate that the wet noodle with the addition of 0.5% marigold flower powder give the best physical, chemical, and sensory characteristics so that they are chosen as the preferred formulation. The preferred wet noodle formulation had 61.85±3.01 of lightness, 88.48o±2.23 oHue that indicate a yellow-red color, 1.36%±0.03 carotenoid content, 1.05%±0.06 cooking loss, 91.60%±4.97 water absorption, 4.11±0.68 scoring of color value, and 5.46±0.85 overall hedonic value. The preferred wet noodle formulation was further analyzed of moisture and ash content within the value of 60.97%±0.66 and 0.41%±0.012, respectively. Moreover, it has 9947.84 gf±287.74 of hardness, -2892.55 g.sec±202.18 of adhesiveness, and 0.79±0.02 of springiness.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Andria, NatasyaNIM01034170074natasya88andria@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSoedirga, Lucia C.NIDN0325098702lucia.soedirga@uph.edu
Uncontrolled Keywords: bunga kenikir marigold; karotenoid; mi basah; pewarna makanan alami
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 6792 not found.
Date Deposited: 01 Mar 2021 12:01
Last Modified: 01 Mar 2021 12:01
URI: http://repository.uph.edu/id/eprint/24778

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