@article{Analianasari_Zaini_2017, title={Pemanfaatan Jagung Manis Dan Kulit Buah Naga Untuk Olahan Mie Kering Kaya Nutrisi}, volume={16}, url={https://jurnal.polinela.ac.id/jppt/article/view/104}, DOI={10.25181/jppt.v16i2.104}, abstractNote={<p>The research was aimmed at studying (1) Determine the percentage of wheat flour,<br />sweet corn and skin dragon fruit right in the manufacture of dry noodles that can be<br />accepted by consumers, and (2) Determine the influence of addition of sweet corn and<br />rind of a dragon on the content of moisture, ash, protein, and preferences of<br />consumers towards the parameters of color, flavor, elasticity, and sensory overall.<br />The method used in this study is a factorial experimental design with two factors,<br />namely the substitution treatment of sweet corn pasta and red dragon fruit skin<br />extracts of the flour. Substitution of sweet corn used is 10%, 20% and 30%. Medium<br />addition of dragon fruit peel extract of 5%, 10% and 15%. Each experiment carried<br />repeat 3 times, so it will be acquired unit (unit) trial were 9 units trial. The data<br />obtained were tested with the test Barlett diversity and additional data with Tuckey<br />test. Furthermore, to see the value of the middle test treatment Significant Difference<br />(LSD) at 5% level. The resulting dried noodles then analyzed the water content, ash<br />protein, the overall sensory test. Results from the study if seen from the test sensory<br />preferences overall, generally panelists prefer the treatment of sweet corn and dragon<br />fruit with a concentration of 20%, 15% better than the taste, color and elasticity of<br />noodles, while from the nutritional content of dried noodles sweet corn and dragon<br />fruit SNI is in conformity with dry noodles.<br />Keywords: Sweet corn, dragon fruit peel, dried noodles</p>}, number={2}, journal={Jurnal Penelitian Pertanian Terapan}, author={Analianasari, Analianasari and Zaini, Muhammad}, year={2017}, month={Jun.} }