Kajian Pengaruh Penggunaan Bahan Pangan Nabati Sumber Serat dan Antioksidan terhadap Karakteristik Mi = Effect of Utilization of Plant-Based Food Source of Fiber and Antioxidant on the Characteristics of Noodle: A Review

Puspita, Theresia Sherliana (2022) Kajian Pengaruh Penggunaan Bahan Pangan Nabati Sumber Serat dan Antioksidan terhadap Karakteristik Mi = Effect of Utilization of Plant-Based Food Source of Fiber and Antioxidant on the Characteristics of Noodle: A Review. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mi merupakan salah satu produk pangan olahan yang dikonsumsi masyarakat Indonesia. Pada umumnya, mi berbahan baku utama tepung terigu dengan penambahan garam atau kansui, air, minyak, dan atau telur. Bahan baku dalam pembuatan mi mengandung serat dan senyawa antioksidan yang rendah. Penambahan bahan baku nabati sumber serat dan antioksidan dapat memengaruhi karakteristik mi. Tujuan dari kajian pustaka ini adalah mengetahui kandungan serat dan senyawa yang berpotensi sebagai antioksidan pada berbagai bahan pangan nabati, serta mengkaji pengaruh penggunaan bahan pangan nabati sumber serat dan senyawa antioksidan terhadap karakteristik mi. Penambahan bahan pangan sumber serat dan antioksidan dengan variasi jumlah dapat meningkatkan kandungan serat pangan atau serat kasar, dan aktivitas antioksidan dibandingkan dengan kontrol. Penambahan bubuk kulit semangka dapat meningkatkan cooking yield dan menurunkan cooking loss. Mi bekatul varietas NSIC Rc 298 dan Minaangan 10% mengandung serat pangan dan senyawa fenolik yang tinggi, serta warna dan aroma yang paling disukai panelis. Tekstur dan rasa pada mi bubuk mangga 20% paling disukai panelis. Secara keseluruhan, bahan pangan nabati sumber serat dan senyawa antioksidan dapat diterima berdasarkan karakteristik fisik, kimia, dan organoleptik mi pada jumlah tertentu. / Noodle is one of processed food product consume by Indonesian people. Generally, noodle is made by wheat flour as main raw material with addition of salt or alkaline salt, water, oil, and egg. The ingredients of noodle contain low fiber and antioxidant activity. Adding plant-based food can affect the characteristics of noodle. The literature review aims to acknowledge fiber content and potential component as antioxidant in plant-based food and review the effect of utilize plant-based food as source of fiber and antioxidant on the characteristics of noodle. The addition of plant-based food as source of fiber and antioxidant compound in variation amounts increase either crude fiber or dietary fiber, and antioxidant activity compared to control. The addition of watermelon rinds powder increased cooking yield and decreased cooking loss. Rice bran of NSIC Rc 298 and Minaangan variety substitution 10% contained high dietary fiber and phenolic compound, color, and odour most preferred by panelists. Most panelists more preferred the texture and flavor of mango peel powder substitution 20%. Overall, plant-based food as source of fiber and antioxidant can be accepted by physical, chemical, and sensory characteristic of noodle in certain amount.

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