PENGARUH SUBSTITUSI EKSTRAK SAWI HIJAU (BRASSICA JUNCEA L.) PADA MIE IKAN PATIN (PANGSIUS HYPOPHTHALMUS) TERHADAP SIFAT ORGANOLEPTIK

Abstract

Noodle is a food product made from wheat flour which is very popular among Indonesian people. Noodle products are generally used as an energy source because they have a high carbohydrate content. This study aimed to determine The Influence of substitution of green mustard extract (Brassica Juncea L) on catfish noodles (Pangasius Hyphopthalmus). The distinguish of substitution of green mustard extract, namely 0%: 100% catfish noodle dough, 5% green mustard: 95% catfish noodle mixture, 10% green mustard: 90% catfish noodle dough, 15% green mustard: 85% catfish noodle mixture, and green mustard greens 20%: 80% catfish noodle mixture. This study used a randomized block design (RAK) with 5 treatments. The results showed that there were significant differences in the green mustard with the substitution of catfish noodles. The best treatment was from the results of the organoleptic test with a combination of hedonic test and hedonic quality, sample A5 was 20% green mustard: 80% catfish noodle mixture. Then the best treatment of sample A5 was tested for nutritional value with the results that the water content was 36.6979, protein 15.3840, fat 4.1700, carbohydrate 42.0705.