Karakteristik Mi Berbasis Tepung Ubi Kayu Termodifikasi (Mocaf) Yang Diperkaya Ekstrak Wortel (Daucus carota)

Nowadays, the need of food industry of wheat flour for food industry such as noodle industry is very high. Therefore, the utilization and development of local commodity for noodle production becomes crucial because wheat flour is an imported commodity and in fact that the consumption rate for noodle is increasing every year. This study aimed to characterise non-wheat dried noodles using high beta carotene modified cassava flour (mocaf) supplemented with carrot extract. Analysis of morphological structure, physical, chemical, and sensory properties were done and commercial wheat based mocaf carrot noodles was used as a control. Significance between two products was tested using simple t test statistic analysis. The result of morphological test showed that the high beta carotene carrot noodles had a solid structure compared to the commercial. A quantitative assessment of colours using chromameter showed that high beta carotene noodle mocaf had more red and yellow compared to commercial noodles. There was no significant different (P>0,05) in fracture strength, cooking loss and color delight are similar to the commercial one. However, it was found that the tensile strength, water absorption, taste, aroma, smell, elasticity, and overall noodle carrots mocaf rich beta carotene was significantly lower than the commercial mocaf carrot noodles.