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<http://repository.upi.edu/id/eprint/107840> <http://purl.org/dc/terms/title> "PENGARUH FORTIFIKAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN KACANG MERAH (Phaseolus vulgaris L.) TERHADAP PENILAIAN SENSORI DAN KANDUNGAN NUTRISI MI"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://repository.upi.edu/id/eprint/107840> <http://purl.org/ontology/bibo/abstract> "Mi merupakan salah satu produk olahan berbahan dasar tepung terigu, yang menjadi makanan favorit bagi masyarakat di Asia. Mi sering dianggap tidak sehat karena kandungan karbohidratnya yang tinggi dan rendah akan kandungan nutrisi lainnya. Oleh karena itu, pada penelitian ini dilakukan peningkatan nutrisi melalui fortifikasi menggunakan bubuk jamur tiram putih (Pleurotus ostreatus) dan kacang merah (Phaseolus vulgaris L.). Penelitian bertujuan untuk mengetahui pengaruh penambahan bubuk jamur tiram putih dan kacang merah terhadap produk mi. Metode yang digunakan dalam penelitian ini meliputi preparasi jamur tiram putih dengan pengeringan dan kacang merah dengan penghalusan; produksi mi sebanyak 8 varian, yaitu V1, V2, V3, V4 dengan komposisi tepung terigu dan kacang merah (0%, 10% 20%, 30%) serta V5, V6, V7, V8 dengan komposisi tepung terigu, bubuk jamur tiram putih 15%, dan kacang merah (0%, 10% 20%, 30%). Hasil produksi kemudian diuji organoleptik dan kandungan nutrisinya (kadar air, abu, lemak, protein, serat, karbohidrat, besar energi, dan mineral kalium). Hasil penelitian menunjukkan bahwa komposisi terbaik dari aspek organoleptik didapatkan pada varian V2 (untuk produk tanpa bubuk jamur) dan V7 (untuk produk dengan bubuk jamur). Hasil uji kandungan nutrisi menunjukkan adanya peningkatan kadar air, abu, lemak, protein, serat, dan kalium akibat penambahan bubuk jamur dan kacang merah, sebaliknya kadar karbohidrat mengalami penurunan. \r\n\r\nNoodles are a processed product made from wheat flour, which is a favorite food for people in Asia. Noodles are often considered unhealthy because of their high carbohydrate content and low content of other nutrients. Therefore, this research was carried out to increase nutrition through fortification using powdered white oyster mushroom (Pleurotus ostreatus) and kidney beans (Phaseolus vulgaris L.). The aim of this study was to determine the effect of adding white oyster mushroom powder and kidney bean to noodle products. The methods used in this study included the preparation of white oyster mushrooms by drying and kidney beans by grinding; noodle production of 8 variants, namely V1, V2, V3, V4 with a composition of wheat flour and kidney beans (0%, 10% 20%, 30%) and V5, V6, V7, V8 with a composition of wheat flour, white oyster mushroom powder 15%, and kidney beans (0%, 10% 20%, 30%). The production results were then tested for organoleptic and nutritional content (moisture, ash, fat, protein, fiber, carbohydrates, energy content, and potassium minerals). The results showed that the best composition from the organoleptic aspect was found in variants V2 (for products without mushroom powder) and V7 (for products with mushroom powder). The results of the nutrient content test showed an increase in the levels of water, ash, fat, protein, fiber, and potassium due to the addition of mushroom powder and kidney bean, whereas the levels of carbohydrates decreased."^^<http://www.w3.org/2001/XMLSchema#string> .
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