UJI DAYA TERIMA, KARAKTERISTIK FISIK, DAN MUTU GIZI MIE BASAH DENGAN SUBTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.)
Abstract
This study aims to determine whether substitution of wheat flour with red bean flour in themanufacture of wet noodles, resulting in wet noodles that are not only high in carbohydrates but alsocontain protein and natural antioxidant compounds. Addition of red bean flour with differentpercentage gives a real effect on water content, ash content, protein content, fat content, akrbohidratcontent, and the elasticity of wet noodles. Parameters of nutrients analyzed have mean that is inaccordance with SNI about nutrition content in wet noodles. The proportion of red bean flour in wetnoodle making preferred by consumers based on favorite test is on P2 and P3 samples with red beanflour added 10% and 20%
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