Kadar serat dan daya terima pada mie basah substitusi tepung tempe dengan penambahan ekstrak kulit buah naga

Azzalia Syafa Marischa Aprilita; Pramudya Kurnia; Aan Sofyan

doi:10.35891/qtf1fh89

Authors

Azzalia Syafa Marischa Aprilita Universitas Muhammadiyah Surakarta
Pramudya Kurnia Universitas Muhammadiyah Surakarta
Aan Sofyan Universitas Muhammadiyah Surakarta

DOI:

https://doi.org/10.35891/qtf1fh89

Keywords:

mie basah, tepung tempe, ekstrak kulit buah naga, kadar protein, kadar lemak

Abstract

Low dietary fiber intake is one of the factors that can increase the risk of various health problems, including constipation. Adolescents aged 15–19 years are particularly vulnerable to changes in dietary patterns and lifestyle, making them more at risk of developing gastrointestinal disorders. One approach to increasing dietary fiber intake involves the development of food products, specifically fresh noodles made with tempeh flour as a fiber source, supplemented with dragon fruit peel extract as a natural colorant. This study aimed to determine the fiber content and acceptability of fresh noodles made with tempeh flour substitution and supplemented with dragon fruit peel extract. This study used a Completely Randomized Design (CRD) consisting of four treatments: tempeh flour substitution at 0% (P1), 5% (P2), 10% (P3), and 15% (P4). All treatments received a 25% addition, with two replicates. Fiber content was analyzed using the AOAC 991.43 enzymatic-gravimetric method, while acceptability was assessed using a hedonic test. Data were analyzed using the Kruskal-Wallis test and one-way ANOVA at a 95% confidence level. The results showed that the highest fiber content was obtained in P4 (15%) at 5.16%. Based on the acceptability test results, the most preferred treatment for the color parameter was P4 (15%) with a score of 5.74 ± 1.039. Meanwhile, the highest scores for the color parameter were obtained by treatment P2 (5%), with scores of 5.69 ± 0.932; 5.71 ± 0.789; 5.77 ± 0.731; and 5.89 ± 0.758, respectively. Statistical analysis results indicate that substituting tempeh flour in wet noodles has a significant effect (p<0.05) on fiber content and panelists’ acceptability.

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