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Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles. In addition, local raw materials such as mocaf flour and cow's milk are rich in nutrients such as protein content which can meet the protein needs in the body. The purpose of this study was to determine the chemical and organoleptic characteristics of dry noodles from tempeh and mocaf flour with the addition of cow's milk and to determine which noodle formulations produced high protein content. The experimental design was a completely randomized design (CRD) with the first factor being the ratio of tempe flour and mocaf flour (70 : 30, 60 : 40 and 50 : 50) with the addition of cow's milk (50%, 75% and 100%). The results of this study indicate that the dry noodle formulation with the addition of cow's milk is the best based on chemical and organoleptic values is a comparison tempeh flour 50 and mocaf 50 with a percentage of 100% cow's milk. The results obtained were a moisture content of 4.76%, an ash content of 2.63%, a protein content of 21.79%, a carbohydrate content of 70.81%, a fat content of 14.63% and a crude fiber content of 19.14%. Based on the organoleptic value, the ratio of tempe flour is 70 and mocaf 30 with a percentage of 75% cow's milk. The results obtained were 2.80% color, 2.80% aroma, and 2.99% elasticity. This research achieved the desired goal, namely to produce high protein noodles.

In Indonesia, dry noodles are one of the most widely consumed foods because they are easy to cook. The use of banana flour as a substitute for making noodles is an effort to diversify food in reducing imports of wheat flour. This study dried noodles were made from katuk leaf extract and from the substitution of banana kepok flour with wheat flour. The chemical and organoleptic properties of noodles added with banana kepok flour and katuk leaf extract as natural dyes are the focus of this study. A two-factor factorial Complete Randomized Design (RAL) was used in this study, specifically the ratio of wheat flour to cocoon banana flour (5:95, 10:90, 15:85 g) and the concentration of katuk leaf extract (10/100, 20/100, 30/100 ml). The results showed that katuk leaf dried noodles the ratio of cocoon banana flour and wheat flour 5:95 with katuk leaf extract 30g/100ml contain an ash content of 3.43%; protein content of 14.72%; crude fiber of 11.11%; antioxidant activity of 17.32%; reduced sugar content of 0.24%. The organoleptic test results of dry noodles of katuk leaves compared to banana kepok flour and wheat flour 5:95 with katuk leaf extract 30g/100ml resulted in a stable green color with a score of 2.95 (quite like), aroma 2.52 (strong enough), taste 2.10 (quite like), and overall liking 2.99 (quite like). The highest antioxidant activity parameter was obtained with a ratio of banana kepok flour and wheat flour 15:85 with katuk leaf extract 30g/100ml with a yield of 23.07%. The noodles that the panelists liked the most were the ratio of banana kepok flour and wheat flour 5:95 with katuk leaf extract 30g / 100ml with a result of 2.99 (quite like). Dried noodles made from katuk leaves and banana kepok have high enough antioxidant activity so that they can become nutritious foods that also have beneficial values for body health.

Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity, and color that consumers like. The method used in this study was a completely randomized factorial design (CRD) in a two-factor variation with two repetitions, namely genjer puree concentrations of 10, 20 & 30% and spinach puree concentrations of 10, 20 & 30%. The results of the study found that the higher the concentration of genjer pulp, the higher the ash, protein, fiber, and total phenol content but not for the antioxidant activity. The addition of spinach puree apart from being a natural colorant can also help increase the fiber, ash, and antioxidant content of the noodles. Noodles had the best results of chemical analysis in the combination treatment of 20% genjer puree and 30% spinach puree with the results of 5.03% water content, 0.90% ash content, 12.12% protein, 9.93% fiber, 73.15% antioxidants, phenol 2.62 mgGAE/g. Dry noodles made from genjer and spinach have the potential to be developed because they have high antioxidant activity.

Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determine the best anthocyanin concentration. Thisstudy used a completely randomized factorial design (CRD), namely drying time, (fresh, 1, 2 days) andmaceration temperature (50, 60, 70oC), so that 9 combinations were obtained and each treatment was repeatedtwice. The results of this study indicate that the longer the drying time and the higher the macerationtemperature, the higher the levels of anthocyanin, total phenol, and the darker the color. The researchconducted showed that the best treatment combination was the drying time of 2 days with a macerationtemperature of 70°C to produce butterfly pea flower extract which had antioxidant activity of 54.66%, totalphenol 4.16 KTF (mgGAE/g), anthocyanin 123.48 mg/g, pH 6.03. Color sensory test analysis was 4.5 andwater content of butterfly pea flower was 10.79%. The optimal drying time and maceration temperature willproduce high total phenol and anthocyanin levels. Butterfly pea flowers have high levels of anthocyanins, sothey have the potential to be studied further.