Analisa Penambahan Puree Buah NagaMerah (Hylocereus Polyrhizus) Terhadap Sifat Fisik dan Kimia Pada Produk Mie Basah Di Kabupaten Banyuwangi Tahun 2016

Abstract

Banyuwangi geographically is the prosperous area and have a big potential for
development increasing of agriculture product. Red dragonfruit ( HylocereusPolyrhizus) is
one of superior comodity that is developed in Banyuwangi. Reddragonfruit contains 0,53 g
of protein, 11,50 g of carbohydrate, 0,9 g of fiber, 0,139 g acid, Vitamin C and 9,4 mg
betakarotain, 134,50 mg calcium, 8,7 mg phosporus, 60,40 mg magnesium, and 90,20%
water. The purpose of the research is to detect elongate value, standard of Vitamin C and
noodles fiber with increasing the puree of red dragonfruit. Method that is used to this
research is T-test. The result of this research got to shoe that puree concentration of
reddragonfruit within production of wet noodles is 15 %. The best elongate value to K1 and
K3 treatment. Increasing puree of red dragonfruit is very significant e ffect to elongate
value of noodles that be produced. In the K1 treatment value of elongate is 50% and K3 is
57,3 %. Increasing puree of red dragonfruit is very significant effect to standard of Vitamin
C. In the wet noodles that be produced, the result that got sample of K1 is very highly
significant with K3. Standard of Vitamin C in the sample of K1 is 7,45 mg/g and K3 is 21,72
mg/g. Increasing puree of red dragonfruit is very significant to standard of noodles fiber
that be produced. The result that got is sample of K1 is very highly significant with K3.
Standard of fiber in the K1 is 0,12% and K3 is 0,26%.