Pemanfaatan tepung daun perilla (Perilla frutescens (L.) Britton) pada mie kering sebagai sumber protein = Utilization of perilla leaf (Perilla frutescens (L.) Britton) flour in dry noodles as protein source

Halida, Amelia (2024) Pemanfaatan tepung daun perilla (Perilla frutescens (L.) Britton) pada mie kering sebagai sumber protein = Utilization of perilla leaf (Perilla frutescens (L.) Britton) flour in dry noodles as protein source. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Noodles are among the most consumed foods in many Asian countries. Nowadays, much research has been done on the quality improvement of noodles through fortification in hopes of developing noodles with high nutritional values, various health benefits, desirable eating qualities, and cost-effective products. Perilla is a plant native to Asia, used as a popular garnish in foods in Japan, China, and Korea. Perilla has gained popularity for its distinct flavor aroma, and health benefits, among them is the protein content. The purpose of this research was to develop dry noodles with the addition of perilla leaf flour as protein sources. In this research, dry noodles are prepared with perilla leaf flour made with 3-hours, 4-hours, and 5-hours drying time, and 1%, 3%, and 5% perilla leaf flour concentration. Based on texture, water absorption, cooking loss, color, and sensory properties of noodles the most favorable drying time and concentration of perilla leaf flour was chosen. The result shows dry noodles with 5- hours drying time and 3% concentration had the best characteristics, such as high water absorption, low cooking loss, comparable textural properties, and highest overall acceptance value based on hedonic test. The protein content of the favorable dry noodles is compared with the control dry noodles, both noodles are considered a source of protein. / Mie adalah salah satu makanan yang paling banyak dikonsumsi di banyak negara Asia. Saat ini telah banyak penelitian yang dilakukan mengenai peningkatan kualitas mie melalui fortifikasi dengan harapan dapat mengembangkan mie dengan nilai gizi tinggi, beragam manfaat kesehatan, kualitas makan yang diinginkan, dan produk yang hemat biaya. Perilla adalah tanaman asli Asia, digunakan sebagai hiasan populer pada makanan di Jepang, Cina, dan Korea. Perilla mendapatkan popularitas karena aromanya yang khas, dan manfaat kesehatannya, di antaranya adalah kandungan proteinnya. Tujuan penelitian ini adalah mengembangkan mie kering dengan penambahan tepung daun perilla sebagai sumber protein. Pada penelitian ini mie kering diolah dengan tepung daun perilla dengan waktu pengeringan 3 jam, 4 jam, dan 5 jam serta konsentrasi tepung daun perilla 1%, 3%, dan 5%. Berdasarkan tekstur, daya serap air, susut masak, warna, dan sifat sensorik mie, waktu pengeringan dan konsentrasi tepung daun perilla yang paling disukai dipilih. Hasil penelitian menunjukkan mie kering dengan waktu pengeringan 5 jam dan konsentrasi 3% mempunyai karakteristik terbaik, seperti daya serap air tinggi, susut masak rendah, sifat tekstur sebanding, dan nilai penerimaan keseluruhan tertinggi berdasarkan uji hedonik. Mie kering yang disukai dibandingkan dengan mie kering kontrol dan hasil menunjukan tidak menunjukkan perbedaan kandungan protein, namun mie kering tetap dianggap sebagai sumber protein. / Noodles are among the most consumed foods in many Asian countries. Nowadays, much research has been done on the quality improvement of noodles through fortification in hopes of developing noodles with high nutritional values, various health benefits, desirable eating qualities, and cost-effective products. Perilla is a plant native to Asia, used as a popular garnish in foods in Japan, China, and Korea. Perilla has gained popularity for its distinct flavor aroma, and health benefits, among them is the protein content. The purpose of this research was to develop dry noodles with the addition of perilla leaf flour as protein sources. In this research, dry noodles are prepared with perilla leaf flour made with 3-hours, 4-hours, and 5-hours drying time, and 1%, 3%, and 5% perilla leaf flour concentration. Based on texture, water absorption, cooking loss, color, and sensory properties of noodles the most favorable drying time and concentration of perilla leaf flour was chosen. The result shows dry noodles with 5- hours drying time and 3% concentration had the best characteristics, such as high water absorption, low cooking loss, comparable textural properties, and highest overall acceptance value based on hedonic test. The protein content of the favorable dry noodles is compared with the control dry noodles, both noodles are considered a source of protein.

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