Subtitusi Buah Sukun (Artocapus altilis Forst) dalam Pembuatan Mie Basah Berbahan Dasar Tepung Gaplek Berprotein

In the effort Indonesia food diversify hence conducted by research of making wet noodles from bread-fruit subtitution to produce wet noodles with good physical characteristic and have fiber rate and also high protein rate. The purpose of this research is to determine he best concentration addition of bread-fruit as an ingredent in making a wet noodle made from protein cassava flour. Data were analyzed using Randomized Completely Block Design (RCBD) with time analyse as a group and concentration addition of breadfruit as a treatment, as a breadfruit additional substitution as follows : control , 20 % , 25 % , 30 % , 35 % and 40 %, and analysis time used repeat the study. The Honestly Significant Differences (HSD) test at 5 % level of significance used to compared treatment average. Parameter perceived is water rate, dusty rate, rehidrasi energy, elasticity, protein rate, and fibre rate. From result of research show the average water rate is : 54, 10 - 58,93% dusty rate : 2,23%-2,89% fibre rate 10,32-20,61%. Addition most optimal of Bread-Fruit seen from water absorpsion, cooking lose, broken time and long addition of noodles is the addition of 40 % bread-frui