KARAKTERISTIK KIMIAWI MIE KERING DENGAN SUBSTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN EKSTRAK BIT (Beta vulgaris L) DENGAN BERBAGAI PERLAKUAN PENDAHULUAN

Abstract

Noodles is one of the favorite foods in Indonesia. This condition is due to the practicality in processing the
noodles so that anyone does not take long to cook it and can be served in various variations. Therefore it
needs an innovation to make dry noodles with other useful compounds such as antioxidants so that the dry
noodle can be more healthful for the consumers. The research was done by factorial completely randomized
design experiment, ie pre treatment of red beans and the amount of beet extracts added. The results showed
that the best results was found when using pre treatment boiling for red beans for 90 minutes and the addition
of 50% beet extract for making dry noodles. This treatment produced dry noodles with phytic acid of 0.398%,
acid number of 0.291 mg KOH / g of oil and antioxidant activity of 42.188%.