Pengaruh Penambahan Tepung Sagu (Metroxylon sp.), Tepung Biji Labu Kuning (Curcurbite moschata Duch.) dan Karagenan terhadap Kualitas Mie Sagu

Main material of noodles is wheat flour. However wheat flour in Indonesia still import, so there need subtitution material to replace wheat flour. Sago (Metroxylon sp.) has been consumed as a traditional staple food since ancient times in Indonesia, sagu contain with high carbohydrate nutrition but low proteins. Pumpkins seed have high protein nutrition. The purpose of this research was : to determine interaction among pumpkin seed and carrageenan to sago noodles, to determine effection on the addition carrageenan flour to sago noodles, and to determine effection on the addition pumpkins flour to sago noodles Experimental Design use RCBD, Noodles from sago, sago, pumpkins seed carrageenan flour procesing with one treatment and six level, there were 4 replications. In this research testing by proximate and organoleptic test. Data from observations were analyzed using ANOVA, hedonic test, further test was performed with a DMRT, and the best formulation test with De Garmo. This research it is concluded : that there was a interaction among among sago, pumpkin seed and carrageenan to sago noodles to all promixate and organoleptic not carbohydrate. From evaluation, the results showed the best treatment formula had T6 with average score moisture control 56,70%, ash 3,09%, protein 9,22%, fat 5,28%, fiber 2,50% and carbohydrate 21,68%, and from the sensory evaluation showed that the T6 also had best score than the others