Pengaruh Penambahan Tepung Bekatul (Rice Bran) Dan Tepung Ubi Jalar Ungu (Ipomoea batatas) terhadap Karakter Fisikokimia Dan Organoleptik Mi Basah Tinggi Serat

Noodles are the most popular food products in Indonesia. This is because noodles are a source of carbohydrates after rice. The consumption rate of noodles reached 3.8%. The level of consumption that is too frequent is not recommended, because the nutritional content is lacking, especially the less fiber content. There needs to be substitution that can increase the fiber content of noodles using rice bran and purple sweet potato. This study aims to determine the effect of substitution of wheat flour with bran flour and purple sweet potato flour on the physicochemical, organoleptic and determine the best composition of substitution of wheat flour with rice bran flour and wet purple sweet potato flour. This research was conducted in 2 steps. The first step is the process of making bran flour and purple sweet potato flour. The second step is making wet noodles with 6 treatments using a Randomized Block Design (RBD) with one factor that is the composition of rice bran flour and purple sweet potato flour. Each treatment was repeated three times. Parameters analyzed include the content of water, ash, fat, protein, carbohydrates, fiber, elongation and organoleptic. The results showed that wet noodles with a composition of 70% wheat flour, 5% rice bran flour and 25% purple sweet potato flour were the most preferred composition of wet noodles by the panelists and the best treatment. The chemical content of wet noodles substituted with rice bran flour and purple sweet potato flour has a better content than the wheat flour noodles, including water content 58.33%, ash content 0.79%, fat content 5.00%, protein content 7.15%,28.55% carbohydrate, 1.90% fiber content and 25.07% elongation value