Penggunaan tepung kacang hijau dalam pembuatan mie

Kasan, Claudianata and Sastradinata, Darren Jeconiah (2023) Penggunaan tepung kacang hijau dalam pembuatan mie. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mie merupakan makanan yang telah dikenal di seluruh dunia. Pada umumnya, mie terbuat dari tepung terigu. Namun negara Indonesia merupakan salah satu negara yang banyak mengimpor tepung terigu. Sedangkan, kacang hijau merupakan biji-bijian yang sering ditemukan di Indonesia. Penelitian ini bertujuan untuk mengetahui pemanfaatan kacang hijau sebagai alternatif tepung terigu dalam pembuatan mie dengan cara meneliti resep dan cara pembuatan tepung kacang hijau yang tepat untuk adonan mie serta untuk mengetahui penerimaan masyarakat tentang produk yang diteliti. Objek penelitian yang diteliti adalah mie dengan 60% tepung kacang hijau 40% tepung terigu dan 40% tepung kacang hijau 60% tepung terigu. Penelitian ini dilakukan dengan uji organoleptik yaitu uji hedonik dan uji mutu hedonik. Hasil dan validitas penilaian ditentukan dengan interval kelas dan uji rata-rata. Diharapkan penelitian ini dapat menambah wawasan dalam penggunaan tepung kacang hijau sehingga masyarakat dapat mengurangi penggunaan tepung terigu./ Noodles are a well-known food around the world. Noodles are usually made from wheat flour. However, Indonesia is one of the countries that still has to import large quantities of wheat flour. Meanwhile, mung beans are often found in Indonesia. This study aims to find out the use of mung bean as an alternative to wheat flour in the preparation of noodles by researching the recipe and the right way to make mung bean flour for noodle dough and to find out the public's acceptance of mung bean flour in the preparation of noodles. The studied objects are noodles with 60% mung bean flour, 40% wheat flour and 40% mung bean flour, 60% wheat flour. This study was conducted using organoleptic tests, namely hedonic tests and hedonic quality tests. Results and validity were determined using class intervals. It is hoped that this research can add insight into the use of mung bean flour so that people can reduce the use of wheat flour.

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