Pembuatan Mie Pelangi Menggunakan Buah Bit Wortel dan Sawi Sebagai Zat Warna Alami di Dusun E Desa Uteun Kot Kota Lhokseumawe
Sari
The making of rainbow noodles has been carried out in Hamlet E, Uteun Kot Village, Muara Dua District, Lhokseumawe
City. Hamlet E is a residential area located next to the Chinese grave of Lhokseumawe City. Most people in the area are in poor
condition. This training is aimed at housewives and teenagers of the mosque, where they experience limitations in terms of knowledge
and skills in making rainbow noodles. This activity offers training on making rainbow noodles to these residents, so that with this
activity can help residents in skills and can do entrepreneurship. Rainbow noodles are made from flour, eggs and water which are then
kneaded and ground lengthwise. Not only in terms of nutrition but need variations from various things. One variation is the provision
of more attractive colors. Coloring can be in the form of adding vegetable extracts. Vegetable extract added to food can give a purple
color obtained from beets, green color from mustard greens and a yellow color from carrot. Giving this vegetable extract not only
provides a more attractive color but adds nutritional value. In addition this activity can later create entrepreneurial opportunities for
the community, especially the poor who are in hamlet E village Uteun Kot Lhokseumawe City. With this training can provide knowledge
and skills in diversification of food will, as well as provide a new picture of the entrepreneur Rainbow noodles. From the results of this
training 95% of the participants were able and able to make rainbow noodles.
Kata Kunci
Teks Lengkap:
PDFReferensi
Dwita Oktiarni, Devi Ratnawati, Desy Zahra Anggraini, 2012,
Pemanfaatan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus
sp.) Sebagai Pewarna dan Pengawet Alami Mie Basah, Jurnal Gradien
Vol.8 No.2 hal : 819-824
Rusdiansyah, Yulizar Kasih, Retno Budi Lestari, 2014, Mie Warna
Bukit (Perencanaan Pendirian Usaha Kedai Mie), eprints.mdp.ac.id
Dwita Oktiarni, Devi Ratnawati, Bomilia Sari, 2013 Pemanfaatan
Ekstrak Bunga Kembang Sepatu (Hibiscus rosasinensis Linn.) sebagai
Pewarna Alami dan Pengawet Alami Pada Mie Basah, Prosiding
Semirata FMIPA Universitas Lampung, 201, hal 103-109
Tumbel, M, 2010, Analisis Kandungan Boraks dalam Mie Basah Yang
Beredar Di Kota Makasar, Kimia FMIPA UNM Makasr, Jurnal Chemica
vol 11.
Zuraida Nasution, Tiarlince Bakkara, Mincu Manalu, 2006,Pemanfaatan
wortel (Daucus carota) Dalam pembuatan mie basah serta analisa mutu
fisik dan mutu gizinya, Jurnal ilmiah PANNMED, Vol 1. No1 hal : 913
Martinus Andree Wijaya Setiawan, Erik Kado Nugroho, Lydia Ninan
Lestario, 2015, Ekstraksi Betasianin Dari Kulit Umbi Bit ( Beta
Vulgaris) Sebagai Pewarna Alami, Jurnal Ilmu Pertanian AGRIC, Vol.
No 1. Hal: 38-43
Moh. Su’i, dan Suprihana, 2017, Pengaruh Penambahan Pewarna
Ekstrak Kunyit dan Ekstrak Wortel Terhadap Margarin Berbahan Minyak Kelapa dan Lemak Coklat, Jurnal Ilmu-Ilmu Pertanian
“AGRIKA” , Volume 11 Nomor 2, hal: 135-145
Erika Pardede, 2013, Tinjauan Komposisi Kimia Buah dan Sayur
Peranan Sebagai Nutrisi dan Kaitannya Dengan Teknologi Pengawetan
dan Pengolahan, Journal VISI, Vol 21 No.3, hal : 1-16
Refbacks
- Saat ini tidak ada refbacks.
##submission.copyrightStatement##
##submission.license.cc.by-sa4.footer##
Prosiding Seminar Nasional Politeknik Negeri Lhokseumawe is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
© 2017 All rights reserved |Seminar nasional Politeknik Negeri Lhokseumawe p-ISSN:2598-3954.
.