PENGARUH PENAMBAHAN LABU KUNING (CUCURBITA MOSCHATA) TERHADAP MUTU ORGANOLEPTIK, KAPASITAS ANTIOKSIDAN DAN NILAI GIZI MIE BASAH

PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) TERHADAP MUTU ORGANOLEPTIK, KAPASITAS ANTIOKSIDAN DAN NILAI GIZI MIE BASAH ABSTRAK Labu kuning merupakan bahan pangan yang kaya Vitamin A dan C, mineral, karbohidrat serta antioksidan. Labu kuning ini juga mengandung betakaroten yang cukup tinggi (180 SI/g). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan labu kuning pada terigu terhadap mutu organoleptik, kapasitas antioksidan dan nilai gizi mie basah. Penelitian ini menggunakan metode penelitian eksperimen dengan jenis Rancangan Acak Kelompok (RAK), yang terdiri dari atas lima perlakuan penambahan labu kuning yaitu 10%, 20%, 30%, 40%, 50%. Data dianalisis menggunakan ANOVA dengan menggunakan uji lanjut BNT. Hasil penelitian menunjukkan bahwa penambahan labu kuning dengan tepung terigu berpengaruh nyata pada mutu organoleptik yang meliputi warna, tekstur, rasa, penerimaan keseluruhan, mutu warna, mutu tekstur, kadar protein, kadar karbohidrat, kadar lemak, kadar air, kadar abu dan kapasitas antioksidan namun pada aroma berpengaruh tidak nyata pada mie basah. Perlakuan terbaik dari penelitian ini adalah P3 dengan (penambahan 30% dari berat tepung terigu) dengan karakteristik mutu warna 1,33 (agak kuning), mutu tekstur 3,20 (kenyal), warna 3,33 (suka), tekstur 3,21 (suka), aroma 3,41 (s uka), rasa 3,58 (suka) dan penerimaan keseluruhan 3,50 (suka) dengan kadar protein 6,81%bb, kadar karbohidrat 23,25%bb, kadar lemak 4,84%bb, kadar air 64,35%, kadar abu 0,75%bb dan kapasitas antioksidan 0,75 mg/L GAEAC. Kata Kunci: Mie Basah, Labu Kuning, Kapasitas Antioksidan, Nilai Gizi THE EFFECT OF THE PUMPKIN ADDITION (Cucurbita moschata) ON ORGANOLEPTIC QUALITY, ANTIOXIDANT CAPACITY AND NUTRITION VALUE OF WET NOODLES ABSTRACT Pumpkin is a food that is rich in Vitamins A and C, minerals, carbohydrates and antioxidants. This pumpkin also contains beta carotene which is quite high (180 SI / g). The aims of this study to determine the effect of adding pumpkin to flour on organoleptic quality, antioxidant capacity and nutrition value of wet noodles. This study uses an experimental research method with the type of RAK which consists of five pumpkin addition treatments namely 10%, 20%, 30%, 40%, 50%. The data was analyzed using ANOVA by using BNT advanced test. The results showed that the addition of pumpkin with white flour significantly affected organoleptic quality which included color, texture, taste, overall acceptance, color quality, texture quality, protein content, carbohydrate content, fat content, water content, ash content and capacity antioxidant but the aroma has no real effect on wet noodles. The best treatment of this study was P3 (30% addition by weight of wheat flour) with characteristics of color quality 1.33 (slightly yellow), texture quality 3.20 (springy), color 3.33 (like), texture 3.21 (likes), aroma 3.41 (likes), taste 3.58 (likes) and overall reception 3.50 (likes) with protein content 6.81% bb, carbohydrate content 23.25% bb, fat content 4.84 % bb, 64.35% moisture content, ash content 0.75% bb and antioxidant capacity 0.75 mg / L GAEAC. Keywords: Wet Noodles, Pumpkin, Antioxidant Capacity, Nutrition Value